Hibachi Chicken Fried Rice

Hibachi chicken makes weeknight dinners feel special with its sizzling flavors and restaurant-style flair right at home. The savory fried rice and perfectly tender veggies remind me of celebratory family gatherings at our favorite local hibachi grill. With this recipe, you will recreate the entire experience—Yum Yum sauce included—using simple steps and everyday ingredients.

Back when I first made this for my kids they got so excited about eating with chopsticks at home. Hibachi nights have become one of our top requests and a fun way for everyone to help cook.

Ingredients

• Mayonnaise: rich and creamy forms the base for Yum Yum sauce choose full-fat for best flavor
• Melted butter: adds richness to both the sauce and the stir fry go for real butter rather than margarine
• Sriracha or ketchup: the heat of sriracha or mildness from ketchup lets you customize the sauce
• Paprika: a smoky sweet backbone to the sauce look for Spanish-style paprika if possible
• Garlic powder and onion powder: round out the deep flavor in both sauce and stir fry pick jars with vibrant color and aroma
• Cayenne pepper: brings just a hint of warmth use sparingly and adjust to taste
• Sugar: a touch of sweetness balances the savory notes
• Mirin: contributes subtle complexity optional but lovely if you find it
• Boneless skinless chicken breasts: go for fresh plump cuts for tender pieces
• Sesame oil: key for hibachi flavor find toasted sesame oil in a glass bottle for best aroma
• Soy sauce: delivers deep umami use low sodium for lighter salt or traditional for that classic taste
• Brown sugar: a splash of sweetness helps caramelize the chicken
• Lemon: brightens up the chicken with fresh acidity pick a juicy and heavy lemon
• Zucchini mushrooms onion carrots: classic hibachi veggies use firm vibrant produce for crisp stir fry results
• White rice: day-old rice creates the best texture for fried rice cook a batch ahead if possible
• Eggs: bring protein and extra richness to the rice choose large and fresh for fluffy results
• Frozen peas and carrots: add color and a slight sweetness
• Green onions: chopped for color and aromatic lift use crisp greens without wilt
• Salt and pepper: round out the seasoning use freshly cracked for best results

Step-by-Step Instructions

Make the Yum Yum Sauce:

Combine all the sauce ingredients in a mixing bowl. Whisk until the mixture becomes completely smooth. Refrigerate for at least an hour before serving for the flavors to blend.

Sear the Chicken:

Heat a wok or large skillet over medium-high heat. Add one tablespoon each of butter and sesame oil until hot and bubbly. Scatter bite-sized chicken pieces evenly in the pan and season lightly with salt and pepper. Stir and cook until all pieces are browned and fully cooked about eight minutes.

Add Aromatics and Sauce:

Reduce the heat to medium and stir in minced garlic. Cook for thirty seconds until very fragrant without browning. Pour in soy sauce brown sugar and remaining butter. Stir to coat the chicken evenly allow the sauce to thicken slightly.

Finish with Lemon:

Squeeze in juice from half a lemon for brightness. Let it simmer two to three minutes more until the sauce clings to the chicken.

Stir Fry the Vegetables:

In a new skillet or the same cleaned wok add sesame oil over medium-high heat. Add zucchini mushrooms onion and carrots. Season with salt and pepper. Toss and stir fry for five to seven minutes until vegetables are just tender but still crisp. Drizzle with soy sauce and toss again for another minute.

Make Fried Rice:

Push stir fried veggies to one side of the pan or remove to a plate. Add beaten eggs to the empty side and scramble until no longer runny. Combine eggs with veggies. Stir in the day-old rice and thawed peas and carrots. Add soy sauce sesame oil and butter to coat rice evenly. Stir and cook for five to seven minutes until everything is hot and well mixed. Add minced garlic and green onions toward the end and stir thoroughly cooking a few minutes longer.

Serve It All Together:

Pile fried rice onto plates top with sizzling chicken and veggies. Drizzle a spoonful of Yum Yum sauce for dipping or pouring over the top.

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My absolute favorite part is the homemade Yum Yum sauce. Even my pickiest eater will dip almost anything into it and always asks for an extra side. One of our happiest kitchen memories was teaching my kids to crack eggs for the fried rice—they were so proud of every fluffy spoonful.

Storage Tips

Leftovers keep well in the fridge for up to three days. Store the chicken rice and vegetables in separate airtight containers if possible to help everything stay fresh. The Yum Yum sauce also stores well for several days. If the sauce thickens in the fridge stir in a splash of water to loosen before serving.

Ingredient Substitutions

You can swap chicken breasts for boneless chicken thighs for a juicier result. Try using shrimp steak or even tofu if you prefer another protein. Bell peppers snap peas or broccoli make delicious veggie additions. For the rice feel free to use brown rice with a little extra soy sauce for flavor depth.

Serving Suggestions

Serve everything together in big bowls for a classic hibachi presentation. Offer chopsticks for fun and extra authenticity. For a crowd or party try setting up a hibachi-style bar with toppings like toasted sesame seeds or extra sliced green onions for everyone to personalize their plates.

Cultural and Historical Context

Hibachi-style grilling originated in Japan using an open-topped grill. In the United States it has come to mean the lively teppanyaki cooking where chefs sauté meats and vegetables before your eyes. At home you can recreate these flavors in a large skillet or on a griddle even without the restaurant show.

Recipe Questions & Answers

→ What kind of chicken works best?

Boneless, skinless chicken breasts or thighs both work well. Thighs provide extra juiciness and flavor.

→ Can I substitute other proteins?

Absolutely! Try shrimp, steak, or tofu for variety. Adjust cooking times as needed for each protein.

→ What vegetables can I use?

Along with zucchini, mushrooms, carrots, and onion, bell peppers, broccoli, or snap peas are great additions.

→ Why use day-old rice for frying?

Day-old rice is drier and more firm, which helps prevent the fried rice from becoming mushy while stir-frying.

→ What is Yum Yum Sauce?

It's a creamy, slightly tangy sauce made from mayonnaise, sriracha or ketchup, butter, and seasonings. Perfect for dipping.

→ How do I get the perfect sear?

Use a hot wok or skillet and avoid crowding the pan. This ensures the chicken and vegetables brown well without steaming.