Craving that sizzling, savory hibachi chicken straight off the grill, but don’t feel like dining out? You’re going to love this at-home version of Hibachi Chicken with Fried Rice! It’s got everything you love from your favorite Japanese steakhouse – juicy, marinated chicken, tender stir-fried vegetables, flavorful fried rice, and a generous drizzle of creamy yum yum sauce. Whether you’re whipping this up for a fun weeknight dinner or prepping your meals for the week, this recipe hits the spot. Plus, it’s way easier than it looks. Don’t worry if you’re not flipping spatulas like a hibachi chef – this version brings all the flavor with none of the pressure!
What You Need to Make This Recipe
Ingredients
For the Yum Yum Sauce
- 1 cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp sriracha
- 1 tsp paprika
- 1 tbsp mirin
- ½ tbsp garlic powder
For the Chicken
- 1 tbsp olive oil
- 1 tbsp butter
- 8–10 boneless, skinless chicken thighs (diced)
- Salt & pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp mirin
- 2 tbsp minced garlic
- 1 tbsp honey
For the Vegetables
- 1 tbsp olive oil
- ½ tbsp butter
- ½ onion, sliced
- 227g mushrooms, quartered
- 1–2 zucchini, sliced
- 1 tbsp soy sauce
For the Fried Rice
- 1 tbsp butter
- 1 tbsp minced garlic
- 3 cups cooked jasmine rice (cold/leftover is best)
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup frozen peas
Equipment
- Wok or Dutch oven
- Spatula or wooden spoon
- Mixing bowl
- Measuring spoons
- Rice cooker (optional, but handy!)
How to Make Hibachi Chicken with Fried Rice Recipe
Step 1: Make the Yum Yum Sauce
In a small bowl, combine all sauce ingredients and mix well. Store in the refrigerator until ready to serve.
Step 2: Cook the Chicken
Heat olive oil and butter in a wok or Dutch oven on high heat. Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until no longer pink. Stir in soy sauce, hoisin sauce, mirin, garlic, and honey. Cook until chicken is glazed and set aside.
Step 3: Stir-Fry the Vegetables
In the same pan, add olive oil and butter. Once melted, stir in onions, mushrooms, and zucchini. Cook for 1 minute, then add soy sauce. Stir-fry until vegetables soften to your liking.
Step 4: Make the Fried Rice
Melt butter in a wok. Sauté garlic, then add cold rice, soy sauce, and oyster sauce. Heat through. Make a well in the center, crack in the eggs, and scramble. Mix everything together, add peas, and cook until heated.
Pro Tips For Making This Recipe
- Use cold rice – freshly cooked rice can become mushy. Day-old rice works best.
- Switch veggies up – try broccoli, snow peas, or bell peppers!
- Don’t overcook chicken – juicy thighs cook fast, so keep an eye out.
- Cook rice and veggies separately – using a second pan makes meal prep even faster.
- Make ahead – store rice, chicken, and veggies separately. Reheat with a splash of water to keep it moist.
Frequently Asked Questions
Q1: Can I use chicken breast instead of thighs?
Yes! Chicken breast is leaner but may be less juicy. Just reduce the cooking time slightly.
Q2: What if I don’t have mirin?
You can substitute with rice vinegar and a little honey.
Q3: Is this recipe freezer-friendly?
Absolutely. Store chicken and rice in airtight containers (without veggies) for best results.
Q4: What vegetables can I use instead of mushrooms and zucchini?
Try broccoli, snow peas, shredded carrots, or bell peppers.
Q5: How long does this last in the fridge?
It stays fresh in the refrigerator for up to 4 days.