Hibachi Chicken Fried Rice (Printable Version)
Tender chicken, sautéed vegetables, and fried rice come together for a flavorful Japanese steakhouse classic.
# What You'll Need:
→ Yum Yum Sauce
01 -
240 ml mayonnaise
02 -
14 g unsalted butter, melted
03 -
7 ml Sriracha sauce or ketchup
04 -
0.5 g paprika
05 -
5 g garlic powder
06 -
5 g onion powder
07 -
0.25 g cayenne pepper
08 -
12 g sugar
09 -
15 ml mirin (optional)
10 -
15–30 ml water
→ Chicken
11 -
680 g boneless, skinless chicken breasts, cut into bite-sized pieces
12 -
28 g unsalted butter, divided
13 -
30 ml sesame oil, divided
14 -
3 cloves garlic, minced
15 -
60 ml soy sauce
16 -
13 g brown sugar
17 -
Juice of 1/2 lemon
18 -
Salt and freshly ground black pepper, to taste
→ Vegetables
19 -
120 g zucchini, sliced into half-moons
20 -
90 g mushrooms, sliced
21 -
110 g onion, sliced
22 -
120 g carrots, julienned
23 -
15 ml soy sauce
24 -
15 ml sesame oil
25 -
Salt and freshly ground black pepper, to taste
→ Fried Rice
26 -
600 g cooked white rice (preferably day-old)
27 -
2 eggs, beaten
28 -
135 g frozen peas and carrots, thawed
29 -
45 ml soy sauce
30 -
30 ml sesame oil
31 -
28 g unsalted butter
32 -
3 cloves garlic, minced
33 -
25 g green onions, chopped
34 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Combine mayonnaise, melted butter, Sriracha sauce or ketchup, paprika, garlic powder, onion powder, cayenne pepper, sugar, mirin (if using), and water in a mixing bowl. Whisk thoroughly until smooth. Cover and refrigerate for at least 1 hour to allow flavors to develop.
02 -
Heat a wok or large skillet over medium-high heat. Add half the butter and half the sesame oil. Once the butter is bubbling, add the chicken pieces. Season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, 5–8 minutes.
03 -
Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Stir in soy sauce, brown sugar, and the remaining butter. Coat the chicken thoroughly then squeeze in the lemon juice. Allow the mixture to simmer for 2–3 minutes until the sauce thickens and glazes the chicken.
04 -
Heat the remaining sesame oil in a clean skillet or the same wok over medium-high heat. Add zucchini, mushrooms, onion, and carrots. Season lightly with salt and pepper. Stir-fry for 5–7 minutes until vegetables are tender yet crisp. Pour in soy sauce and toss to coat. Cook for an additional 1–2 minutes.
05 -
Push cooked vegetables to one side of the skillet. Pour in beaten eggs, scramble until fully set, then combine with vegetables. Add cooked rice and thawed peas and carrots. Mix thoroughly to distribute ingredients evenly.
06 -
Stir in soy sauce, sesame oil, and butter. Continue cooking and stirring for 5–7 minutes until rice is hot and coated. Add minced garlic and chopped green onions. Stir well and cook for a further 2–3 minutes until aromatic.
07 -
Arrange chicken, vegetables, and fried rice on serving plates. Optionally drizzle with extra sesame oil. Accompany with Yum Yum Sauce for dipping.
# Additional Notes:
01 -
Ensure your skillet or wok is preheated and very hot before searing chicken and vegetables for optimal texture.
02 -
Have all ingredients prepared and measured in advance, as stir-frying proceeds rapidly.
03 -
Substitute boneless chicken thighs for chicken breasts for added juiciness if desired.
04 -
Alternative proteins such as shrimp, beef, or tofu may be used. Variation with additional vegetables or garnishes like sesame seeds or extra Sriracha is encouraged.