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Bring the buzz of your favorite Japanese steakhouse into your home with this bold Hibachi Chicken with Fried Rice. It’s packed with juicy chicken, loads of veggies, and a pop of garlic fried rice. It all comes together fast so you can whip up dinner on a weekday or prep ahead. Don’t forget the homemade yum yum sauce—it really takes this dish over the top.
I first tried making this one night when I needed a speedy meal and now my family gets so excited anytime I say we’re having hibachi chicken. It’s the number one most asked-for dinner at our weekend meal preps.
Tasty Ingredients
- Frozen peas: toss in for a burst of color and a little natural sweetness
- Cooked rice: cold leftover rice works best for that classic fried texture
- Oyster sauce: packs rich savory flavor right into the rice
- Eggs: scramble in to fluff up the rice and add protein plus a touch of richness
- Zucchini: chop up small for tender bites and light color
- Mushrooms: slice some fresh firm mushrooms for earthiness
- Onion: dice white or yellow onions for a sweet, caramel base
- Honey: add to the sauce for balancing sweet notes
- Minced garlic: smash and mince fresh garlic for a deep, savory punch
- Hoisin sauce: your secret to a sweet and savory depth—quality really matters here
- Soy sauce: salty umami goodness; grab low-sodium if you want less salt
- Salt and pepper to taste: don’t skimp for deliciously seasoned chicken
- Chicken thighs: boneless and skinless thighs stay way juicier and cook fast
- Butter: gives a golden color and rich flavor; pick unsalted to control salt
- Olive oil: heats high for perfect sautéing; extra virgin gives the most flavor
- Garlic powder: go for freshly ground for subtle mellow garlic flavor
- Mirin: real mirin offers slight sweetness to sauce and stir fries
- Paprika: for lovely color—smoked paprika brings extra oomph
- Sriracha: drizzle for gentle spice and brighten up the sauce
- Ketchup: a bit sweet and rich—pick a ketchup you love
- Mayonnaise: rich and creamy, brings the whole yum yum sauce together; use Japanese or full-fat if you can
Handy Ingredient Tips
Choose chicken that looks fresh—not slimy—and try to use leftover rice from yesterday for the fried rice. That little trick makes all the difference in the end.
Simple Steps
- Toss In Those Peas and Wrap Up:
- Stir frozen peas through the rice and let them heat up until bright and warm. Get ready to pile everything on your plates with chicken, veggies, and a dollop of yum yum sauce.
- Scramble Eggs with the Rice:
- Scoot the rice over and crack those eggs in. Shuffle them around until they’re softly scrambled. Mix into the rice for extra fluff.
- Work on the Fried Rice:
- Throw some butter into a hot wok and add minced garlic until it smells amazing. Spoon in cold rice with soy and oyster sauce. Fry and mix till each grain is hot and coated with flavor.
- Cook Up Those Veggies:
- Don’t wipe out your pan—add a splash of olive oil and a bit of butter, then onions, mushrooms, and zucchini. Fry everything a minute, pour in a bit of soy sauce, and keep cooking so the veggies stay a little crisp.
- Flavor the Chicken:
- Mix in hoisin sauce, soy sauce, mirin, minced garlic, and honey. Toss to coat then cook it down until the sauce is thick and sticky. Take chicken out and set it aside.
- Brown the Chicken:
- Add some olive oil and melt butter over high heat—drop in chicken chunks. Sprinkle on salt and pepper and cook five to six minutes, stirring now and then, so the pink’s totally gone and they get crispy edges.
- Mix Up Yum Yum Sauce:
- Stir mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder until super smooth and chill it until you’re ready.
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Don’t Skip This
A dash of soy sauce and mirin does wonders. I’ll catch my family sneaking spoons of chicken right from the skillet because the sweet and savory glaze is just too tempting. Even a plain night feels special when this is on our table.
Keep It Fresh
Leftovers are no fuss—just stash them in tight containers in the fridge for up to three days. Warm up the chicken and rice on the stove with a splash of water so they don’t dry out. The yum yum sauce? It actually gets tastier after a night or two in the fridge and lasts up to a week.
Swap Suggestions
If you need a switch, chicken breast will do instead of thighs, but thighs are juicier. For gluten-free, swap out soy sauce for tamari or coconut aminos. Skipping oyster sauce? Just use more mushrooms or add broccoli for a veggie version.
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Serving Ideas
Try topping with toasted sesame seeds or snipped scallions for a nice crunch and some color. Slice up some cucumbers for a simple salad or serve with miso soup. For a group, set out extra sauces and let everyone make their own bowl.
Cultural Vibes
This kind of cooking got its start in Japan, grilling up meats and veggies right on the flame. Here in the US, Japanese steakhouses make it a party with table shows. This dish brings all that excitement and flavor right home.
Frequently Asked Questions About Recipes
- → What's up with hibachi-style chicken?
Hibachi chicken gets cooked fast and hot, usually in a wok or right on a griddle, soaked in a yummy sauce made with soy, mirin, garlic, and a little sweet stuff.
- → Can I swap in chicken breast for thighs?
You can totally use chicken breast if you want, but the thighs usually end up juicier and have more flavor after a good stir-fry.
- → How do I make my fried rice taste just like the kind at a restaurant?
Go with rice that's been chilled overnight, cook it on high heat, load up on garlic, and splash in both soy and oyster sauce for that spot-on flavor and feel.
- → Which veggies work great in hibachi meals?
Usually it's mushrooms, onions, and zucchini, but you can toss in peppers, broccoli, or some carrots if you want more color and crunch.
- → Is yum yum sauce a must-have?
You can leave it out, but yum yum sauce brings a creamy tang that really goes well with the chicken and rice, making everything pop.
- → How should I prep this ahead?
Stick your chicken, veggies, and rice in different containers in the fridge. Just heat up what you want when you're ready for a quick meal.