Description
Easy homemade Hibachi Chicken and Fried Rice! Tender chicken and crisp-tender vegetables are stir-fried to perfection and served over flavorful fried rice with a creamy Yum Yum sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large onion, cut into 1-inch pieces
- 2 bell peppers (any color), cut into 1-inch pieces
- 2 zucchini, cut into 1/2-inch thick rounds
- 8 oz mushrooms, sliced
- 2 tablespoons vegetable oil
- 4 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 1/4 cup chopped green onions
- 1 cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoon melted butter
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon water (or milk, for desired consistency)
- 1/2 teaspoon sugar
Instructions
- In a medium bowl, combine the chicken cubes, soy sauce, sake (or dry sherry), sesame oil, grated ginger, garlic powder, and black pepper. Mix well to ensure all the chicken pieces are coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken is marinating, prepare your vegetables. Wash and dry all the vegetables thoroughly. Cut the onion into 1-inch pieces. Cut the bell peppers into 1-inch pieces as well. Remove the seeds and membranes before cutting. Slice the zucchini into 1/2-inch thick rounds. Slice the mushrooms. Set the prepared vegetables aside in a bowl.
- In a medium bowl, whisk together the mayonnaise, tomato paste, melted butter, paprika, garlic powder, onion powder, cayenne pepper (if using), water (or milk), and sugar. Whisk until all the ingredients are well combined and the sauce is smooth and creamy. Taste the sauce and adjust the seasonings as needed. Cover the bowl and refrigerate the Yum Yum sauce until ready to serve.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches. Cook the chicken for about 5-7 minutes, or until it is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the onion, bell peppers, zucchini, and mushrooms to the skillet. Cook the vegetables for about 5-7 minutes, or until they are tender-crisp. Stir frequently to prevent them from burning. Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for another minute or two, until the chicken and vegetables are heated through.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Pour the lightly beaten eggs into the skillet and cook, stirring constantly, until they are scrambled. Remove the scrambled eggs from the skillet and set aside. Add the remaining 1 tablespoon of sesame oil to the skillet. Add the cooked and cooled rice to the skillet. Break up any clumps of rice with a spatula. Stir-fry the rice for about 3-4 minutes, or until it is heated through. Add the soy sauce and frozen peas and carrots to the rice. Stir-fry for another 2-3 minutes, until the peas and carrots are heated through. Return the scrambled eggs to the skillet with the rice. Stir everything together and cook for another minute, until the eggs are heated through. Stir in the chopped green onions.
- Serve the hibachi chicken and vegetables over a bed of hibachi fried rice. Drizzle generously with Yum Yum sauce. Garnish with extra chopped green onions, if desired.
Notes
- Use day-old rice for the fried rice. This will help prevent the rice from becoming mushy.
- Don’t overcrowd the pan when cooking the chicken and vegetables. Cook them in batches if necessary.
- Adjust the seasonings to your liking. Feel free to add more or less soy sauce, sesame oil, or spices.
- Make the Yum Yum sauce ahead of time. This will give the flavors a chance to meld together.
- Get creative with the vegetables. You can use any vegetables you like in this recipe. Some other good options include broccoli, asparagus, and snap peas.
- Prep Time: 30 minutes
- Cook Time: 30 minutes