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Hibachi Chicken with Fried Rice

Savory Hibachi Chicken with Fried Rice

This Hibachi Chicken with Fried Rice is a quick dinner win, bringing family together in under 30 minutes with savory flavors and customizable options.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Yum Yum Sauce
  • 1 cup Mayonnaise Substitute with Greek yogurt for a lighter version.
  • 3 tablespoons Ketchup Low-sugar ketchup can be used.
  • 2 tablespoons Sriracha Adjust based on spice preference.
  • 1 teaspoon Paprika Use smoked paprika for deeper flavor.
  • 1 tablespoon Mirin Substitute with rice vinegar and sugar if needed.
  • ½ tablespoon Garlic Powder Fresh garlic can enhance flavor.
Chicken
  • 8-10 pieces Chicken Thighs Chicken breast can be used for a leaner option.
  • 1 tablespoon Olive Oil Can replace with vegetable oil.
  • 1 tablespoon Butter Use dairy-free butter for a dairy-free option.
  • 2 tablespoons Soy Sauce Use low-sodium soy sauce if preferred.
  • 1 tablespoon Hoisin Sauce Substitute with teriyaki sauce if unavailable.
  • 1 tablespoon Minced Garlic Fresh flavor enhancer.
  • 1 tablespoon Honey Use agave syrup for a vegan option.
Vegetables
  • 1 medium Onion Provides aromatic flavor.
  • 227 grams Mushrooms Substitute with bell peppers for crunch.
  • 1-2 medium Zucchini Swap with broccoli or snap peas if desired.
Fried Rice
  • 3 cups Cooked Rice Day-old rice works best for texture.
  • 2 large Eggs Omit for a vegan version.
  • 1 tablespoon Oyster Sauce Use soy sauce for a vegetarian alternative.
  • 1 cup Frozen Peas For sweetness and color.

Equipment

  • Wok

Method
 

Making the Dish
  1. In a medium bowl, combine mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder. Whisk until smooth and refrigerate.
  2. Heat a large wok, add olive oil and butter. Add diced chicken thighs, season, and cook until no longer pink. Stir in soy sauce, hoisin, mirin, garlic, and honey until sauce thickens.
  3. Add olive oil and butter to the wok, then sliced onion, quartered mushrooms, and sliced zucchini. Stir-fry for a few minutes, adding soy sauce.
  4. Add butter, then minced garlic to the wok. Add cooked rice, soy sauce, and oyster sauce; mix well.
  5. Create a well in the fried rice and crack in beaten eggs. Stir until just set, then mix into rice with frozen peas.
  6. Transfer Hibachi Chicken and vegetables over the rice. Serve hot with Yum Yum Sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Customize this recipe by swapping ingredients according to your preference for a delicious family meal.

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