Hibachi Chicken
A quick, flavorful, and comforting dish reminiscent of vibrant hibachi nights, perfect for busy weeknights.
Ingredients
For the Yum Yum Sauce
- 1 cup mayonnaise The base for that creamy goodness
- 3 tablespoons ketchup For a hint of sweetness
- 2 tablespoons sriracha Get that spice level up, baby!
- 1 teaspoon paprika Just for a touch of smokiness
- 1 tablespoon alcohol-free mirin Adds a rich flavor
- ½ tablespoon garlic powder Because garlic makes everything better
For the Hibachi Chicken
- 8-10 pieces boneless, skinless chicken thighs, diced Juicy and full of flavor
- to taste Salt & pepper
- 2 tablespoons soy sauce Classic umami
- 1 tablespoon hoisin sauce For a sweet and savory vibe
- 2 tablespoons minced garlic The more, the merrier!
- 1 tablespoon honey Adds balance
- 1 tablespoon olive oil To get that skillet sizzling
- 1 tablespoon butter Because butter makes it BETTER
- ½ piece onion, sliced Adds a lovely crunch
- 227 grams mushrooms, quartered Earthy goodness
- 1-2 pieces zucchini, sliced For some colorful veggies
For the Hibachi Fried Rice
- 3 cups cooked rice Day-old rice works great!
- 2 whole eggs Scrambled in for protein
- 2 tablespoons soy sauce Just a splash
- 1 tablespoon oyster sauce Depth of flavor
- 1 cup peas (frozen) Easy peasy!
Instructions
How to Make Yum Yum Sauce
- In a bowl, whisk together the mayonnaise, ketchup, sriracha, paprika, alcohol-free mirin, and garlic powder. Taste it—add extra sriracha for more heat if desired.
How to Make Hibachi Chicken
- In a bowl, toss the chicken cubes with salt, pepper, soy sauce, and hoisin. Let it marinate for about 15 minutes while you prep the veggies.
- Preheat a large skillet over medium-high heat. Add olive oil and butter. Once hot, toss in the marinated chicken and cook until golden brown, about 6-8 minutes.
- Add the sliced onion, mushrooms, minced garlic, and zucchini. Stir fry for another 5 minutes until the veggies are tender-crisp.
How to Cook Hibachi Fried Rice
- In the same skillet, push the chicken and veggies to one side, scramble the eggs on the other side for about 2 minutes. Mix everything together.
- Add the cooked rice, soy sauce, oyster sauce, and peas. Stir and let it cook for an additional 5 minutes until heated through.
Notes
Store leftovers in an airtight container for up to 3-4 days. When re-heating, use a skillet or microwave. Can freeze individual portions; thaw before reheating.