Description
This Hibachi Chicken recipe brings the classic Japanese steakhouse experience right to your kitchen. Featuring tender boneless chicken thighs stir-fried in a savory hoisin and soy sauce glaze, complemented by sautéed fresh vegetables and flavorful fried rice. A creamy, spicy Yum Yum sauce made from mayonnaise, sriracha, and paprika adds the perfect finishing touch. Ready in just 30 minutes, it’s a delicious and quick meal for four.
Ingredients
Scale
Yum Yum Sauce
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sriracha
- 1 teaspoon paprika
- 1 tablespoon mirin
- ½ tablespoon garlic powder
Chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8–10 boneless, skinless chicken thighs, diced into 1–2 inch cubes
- Salt & pepper, to taste
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon mirin
- 2 tablespoons minced garlic
- 1 tablespoon honey
Vegetables
- 1 tablespoon olive oil
- ½ tablespoon butter
- ½ onion, sliced
- 227 grams mushrooms, quartered
- 1–2 zucchini, sliced
- 1 tablespoon soy sauce
- 1 tablespoon butter
- 1 tablespoon minced garlic
Fried Rice
- 3 cups cooked rice
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 cup frozen peas
- 1 tablespoon butter
- 1 tablespoon minced garlic
Instructions
- Make the Yum Yum Sauce: In a mixing bowl, combine mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder. Mix well until smooth. Place the sauce in the refrigerator to chill until ready to serve.
- Cook the Chicken: Heat olive oil and butter in a wok or Dutch oven over high heat. Add the diced chicken, season with salt and pepper, and stir-fry for 5 to 6 minutes until the chicken is cooked through and slightly browned. Stir in soy sauce, hoisin sauce, mirin, minced garlic, and honey. Continue cooking until the sauce thickens to your desired consistency. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add olive oil and butter. Once melted, add sliced onions, quartered mushrooms, and sliced zucchini. Stir-fry the vegetables for about 1 minute, then add soy sauce. Continue cooking until the vegetables are softened but still retain some crispness, according to your preference.
- Make the Fried Rice: In a clean wok or skillet over high heat, melt butter and sauté minced garlic for about 30 seconds until fragrant. Add the cooked rice, soy sauce, and oyster sauce. Stir-fry the mixture until the rice is heated through. Create a well in the center of the rice, crack in the eggs, and scramble them until nearly cooked. Fold the cooked eggs into the rice, then stir in frozen peas and cook until peas are heated through.
- Assemble and Serve: Plate the fried rice, top with the cooked hibachi chicken, and add the sautéed vegetables on the side. Drizzle with the chilled Yum Yum sauce or serve it on the side for dipping. Enjoy your homemade hibachi-style meal!
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful results compared to chicken breasts.
- Mirin adds a subtle sweetness; if unavailable, substitute with a mix of rice vinegar and sugar.
- Adjust sriracha quantity in the Yum Yum sauce to control spiciness.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable-based sauces.
- Leftover fried rice can be stored in the refrigerator for up to 2 days.
