Description
This Hibachi Chicken with Fried Rice and Yum Yum Sauce recipe brings authentic Japanese steakhouse flavors to your kitchen. It’s a simple, family-friendly meal, perfect for busy weeknights or special occasions.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 cups day-old cooked jasmine or long-grain white rice
- 2 large eggs, lightly beaten
- 2 Tbsp unsalted butter or neutral oil (canola or vegetable oil), divided
- 0.25 cup low-sodium soy sauce (or tamari for gluten-free)
- 0.5 medium yellow onion, diced
- 1 medium carrot, finely diced
- 0.5 cup frozen peas
- 3 cloves garlic, minced
- For Yum Yum Sauce: 1 cup mayonnaise
- For Yum Yum Sauce: 2 Tbsp tomato paste (or ketchup)
- For Yum Yum Sauce: 1 Tbsp granulated sugar
- For Yum Yum Sauce: 1 Tbsp rice vinegar
- For Yum Yum Sauce: 1 tsp garlic powder
- For Yum Yum Sauce: 0.5 tsp paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Yum Yum Sauce: In a small bowl, whisk together the mayonnaise, tomato paste, sugar, rice vinegar, garlic powder, and paprika until completely smooth and well combined. Chill the sauce in the refrigerator for at least 15 minutes to allow the flavors to meld beautifully.
- Cook Chicken: Heat 1 Tbsp butter or oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces and cook, stirring occasionally, until they are golden brown and cooked through, about 5-7 minutes. Season lightly with salt and pepper as it cooks. Remove the chicken from the pan and set it aside.
- Sauté Vegetables: Add the remaining 1 Tbsp butter or oil to the same pan. Sauté the diced onions and carrots for 2-3 minutes until they begin to soften. Stir in the minced garlic and cook for another 30 seconds until very fragrant.
- Add Eggs and Rice: Push the softened vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them until they are just set and fluffy. Add the day-old rice and frozen peas to the pan alongside the eggs and vegetables.
- Season Rice: Pour the soy sauce over the rice mixture. Stir everything together, using your spatula to break up any clumps of rice and distribute the ingredients evenly. Cook, stirring occasionally, until the rice is heated through and develops slightly crispy edges, about 5-8 minutes.
- Combine and Serve: Return the cooked chicken to the skillet with the fried rice. Stir gently to combine all ingredients and heat the chicken through for about 1-2 minutes. Serve hot, topped with a generous drizzle of your homemade Yum Yum Sauce.
Notes
Chill Yum Yum sauce for 15+ minutes for best flavor. Use cold, day-old rice and a hot pan for perfect fried rice texture; avoid overcrowding. Use fresh garlic for best aroma. For dry rice, add a splash of oil or water. To prevent dry chicken, avoid overcooking. Optional additions include 0.5 tsp ginger, 0.5 tsp toasted sesame oil, or seasonal veggies like snap peas, bell peppers, asparagus, or zucchini. Protein swaps like shrimp or steak are great. For dietary variations, use tamari for gluten-free, brown rice for healthier, or cauliflower rice for low-carb.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 plate (approx 380 g)
- Calories: 695 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 39 g
- Saturated Fat: 11 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 170 mg
Keywords: Hibachi Chicken, Fried Rice, Yum Yum Sauce, Japanese Steakhouse, Weeknight Meal, Family-Friendly, Easy Dinner, Chicken Recipe, Asian Cuisine, Homemade