Description
This Hibachi Chicken recipe offers a deliciously flavorful and satisfying meal featuring tender, juicy chicken thighs paired with savory garlic fried rice and a medley of sautéed vegetables. Enhanced by homemade Yum Yum Sauce and garlic butter, this dish brings classic Japanese steakhouse flavors to your home cooking using a stovetop method for quick preparation and great taste.
Ingredients
Yum Yum Sauce
- 3/4 cup mayo
- 1 tablespoon ketchup
- 1 tablespoon granulated sugar
- 2 teaspoons rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground black pepper
Garlic Butter
- 5 tablespoons butter (room temperature)
- 1 tablespoon garlic (minced)
Fried Rice
- 1-2 tablespoons extra virgin olive oil (substitute avocado oil)
- ½ sweet yellow onion (diced)
- 2 eggs (whisked)
- 4 cups cooked rice (preferably day-old)
- 1-2 tablespoons soy sauce (more as desired)
- ¼ cup green onions (sliced)
- kosher salt and ground black pepper (to taste)
Vegetables
- 1-2 tablespoons olive oil (substitute avocado oil)
- 3 medium carrots (quartered and cut into 2-inch pieces)
- 1 sweet yellow onion (chopped)
- 3 zucchini (quartered and cut into 2-inch pieces)
- 1 pint mushrooms (sliced)
- kosher salt and ground black pepper (to taste)
Chicken
- 6 boneless, skinless chicken thighs
- kosher salt and ground black pepper (to taste)
- 1 tablespoon olive oil (substitute avocado oil)
- 1 tablespoon soy sauce
Instructions
- Prep: Prepare all ingredients by dicing, chopping, whisking, and measuring before cooking. This will ensure quick and efficient cooking on your stovetop or griddle.
- Make Yum Yum Sauce: In a small bowl, whisk together mayo, ketchup, sugar, rice vinegar, garlic powder, onion powder, paprika, and black pepper until smooth. Set aside.
- Garlic Butter: In a separate bowl, combine softened butter and minced garlic. Mix well and set aside.
- Fried Rice: Heat a flat top or cast iron skillet over medium-high heat. Add 1 tablespoon oil and sauté diced onion until softened. Pour in whisked eggs and scramble until cooked through. Add 1 tablespoon of garlic butter and let it melt. Add cooked rice and soy sauce, stirring continuously to heat the rice evenly. Optionally add more garlic butter and season with salt and pepper to taste. Fold in sliced green onions, then transfer the rice to a plate and set aside.
- Vegetables: Keeping the cooking surface at medium-high heat, add 1-2 tablespoons oil. Add carrots and stir frequently until they are soft but still firm, about 5-6 minutes. Add chopped onion, zucchini, mushrooms, and garlic butter. Season with salt and pepper. Continue cooking, stirring occasionally, until vegetables are tender but retain some firmness. Transfer to a plate and set aside.
- Chicken: Season chicken thighs with salt and pepper. Heat 1 tablespoon oil in the cooking surface. Add chicken and cook for approximately 3-5 minutes per side until an internal temperature of 165℉ is reached. Midway through cooking, add some garlic butter and soy sauce over the chicken for added flavor. Remove chicken from heat and let rest for 5 minutes before slicing.
- Assemble + Enjoy: Build your plate or bowl by layering fried rice, sautéed vegetables, and sliced chicken. Drizzle generously with Yum Yum Sauce and garnish with extra sliced green onions if desired. Serve immediately and enjoy your homemade hibachi experience!
Notes
- Use day-old rice for best fried rice texture to prevent clumping and sogginess.
- You can substitute avocado oil for olive oil for a healthier fat option.
- Adjust the amount of soy sauce in fried rice and chicken to suit your preference for saltiness.
- Resting the chicken after cooking allows the juices to redistribute, resulting in a juicier bite.
- Prepare all ingredients before cooking because hibachi-style cooking is fast and requires quick assembly.
