Hibachi Chicken Fried Rice (Printable Recipe)
Get into this tasty Japanese-inspired meal with soft hibachi chicken, fried rice full of flavor, and quick stir-fried veggies.
# Ingredients You'll Need:
→ Yum Yum Sauce
01 -
7 ml garlic powder
02 -
15 ml mirin
03 -
5 ml paprika
04 -
30 ml sriracha sauce
05 -
45 ml ketchup
06 -
240 ml mayonnaise
→ Chicken
07 -
15 ml honey
08 -
30 ml minced garlic
09 -
15 ml mirin
10 -
15 ml hoisin sauce
11 -
30 ml soy sauce
12 -
Black pepper, to taste
13 -
Salt, to taste
14 -
8-10 boneless, skinless chicken thighs, diced into 2-5 cm cubes
15 -
15 ml butter
16 -
15 ml olive oil
→ Vegetables
17 -
15 ml soy sauce
18 -
1-2 zucchini, sliced
19 -
227 g mushrooms, quartered
20 -
0.5 onion, sliced
21 -
7 ml butter
22 -
15 ml olive oil
→ Fried Rice
23 -
120 g frozen peas
24 -
15 ml oyster sauce
25 -
30 ml soy sauce
26 -
2 eggs
27 -
3 cups (approx. 570 g) cooked rice
28 -
15 ml minced garlic
29 -
15 ml butter
# Steps to Follow:
01 -
Spoon the fried rice onto plates, pile on the sautéed veggies, add the shiny chicken, then finish each with as much Yum Yum sauce as you want.
02 -
Make a hollow spot in the rice and crack the eggs right in. Scramble them till they're just cooked, then mix everything up. Stir in the frozen peas and keep going till the peas feel hot.
03 -
Get a fresh wok hot and melt the butter in it. Toss in the garlic and let it sizzle for around half a minute. Dump in the rice, splash on oyster sauce and soy sauce, then keep things moving till everything’s steaming.
04 -
Add a bit of olive oil and butter into that same hot pan. Once the butter's melted, throw in sliced onions, mushrooms, and zucchini. Stir things for a minute, pour in the soy sauce, and keep everything moving till your veggies are as soft as you like.
05 -
Splash in soy sauce, hoisin, mirin, a bit of honey, and a whole lot of garlic. Mix the chicken so it's all glossy and keep going till the sauce thickens up for you. Set the chicken aside and cover to keep it cozy.
06 -
Melt butter with olive oil in a wok or a big Dutch oven over high heat. Toss in those chunks of chicken and season them well. Stir everything around until none of the meat is pink and it’s cooked, which should take about 5 or 6 minutes.
07 -
Throw mayo, ketchup, sriracha, paprika, mirin, and garlic powder into a bowl and whisk like crazy till smooth. Pop it in the fridge until you're ready to grab it for serving.
# Extra Tips:
01 -
You'll have a way easier time if you chop veggies and whip up the sauces before you even start cooking.