Description
Hibachi Chicken with Fried Rice is a delightful Japanese-inspired dish that combines tender chicken, savory fried rice, and fresh vegetables. It recreates the teppanyaki-style cooking experience at home, bringing the sizzling flavors and aromas of a Japanese steakhouse right to your kitchen. Accompanied by a creamy Yum Yum sauce, this meal is as versatile as it is delicious, perfect for weeknight dinners or special occasions.
Ingredients
Units
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For the Chicken:
- 1 lb chicken thighs, diced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 clove garlic, minced
- 1 tbsp mirin
- 1 tsp honey
For the Fried Rice:
- 3 cups day-old jasmine rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 clove garlic, minced
- 1/2 cup frozen peas
- 2 eggs, scrambled
- 2 tbsp unsalted butter
For the Vegetables:
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 1 tbsp soy sauce
Optional Yum Yum Sauce:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sugar
- 1 tbsp rice vinegar
Instructions
- Prepare the Chicken:
- Combine soy sauce, hoisin sauce, mirin, honey, and minced garlic in a bowl.
- Toss the diced chicken in the marinade and let it sit for 10-15 minutes.
- Heat a large skillet or wok over high heat. Sear the chicken until fully cooked and coated with the glaze. Remove and set aside.
- Cook the Fried Rice:
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add the day-old rice and stir-fry for a few minutes, breaking up any clumps.
- Mix in soy sauce and oyster sauce, followed by peas and scrambled eggs. Cook until heated through and evenly mixed. Remove and set aside.
- Sauté the Vegetables:
- Heat butter in the skillet, then add onions, zucchini, and mushrooms.
- Stir-fry until the vegetables are tender but still slightly crisp. Add soy sauce and cook for an additional minute.
- Assemble the Dish:
- Serve the chicken, fried rice, and sautéed vegetables together on a plate.
- Optionally, drizzle with Yum Yum sauce for added flavor.