Amazing Hibachi Chicken with Fried Rice

You know those nights when you just crave that sizzling, garlicky, buttery goodness from your favorite Japanese steakhouse? That amazing show right at your table, followed by perfectly cooked chicken and fried rice that just screams comfort? Well, I’ve got a secret for you – you can totally recreate that magic in your own kitchen! It might sound fancy, but making incredible hibachi chicken with fried rice at home is way more doable than you might think. Growing up, food was always how my family connected, and bringing those fun, flavorful restaurant experiences into our home is exactly why I love to share recipes like this. We’re talking tender chicken, fluffy rice, all those classic hibachi flavors, and of course, that dreamy yum yum sauce on the side. Get ready to wow yourself and your family!

Gather Your Ingredients for Hibachi Chicken with Fried Rice

Alright, let’s get our mise en place ready for that amazing hibachi dinner! The key to this whole thing is having everything prepped and ready to go because once that skillet heats up, things move fast. You’ll need about a pound and a half of boneless, skinless chicken thighs – I love thighs because they stay so juicy. Just cut them into nice, bite-sized pieces, about an inch or so. For the marinade, we’ve got soy sauce, a little sesame oil, garlic powder, and some black pepper. Those are the flavor builders right there!

Now, for the fried rice itself: think about 3 cups of cooked white rice, and trust me on this, day-old rice is *so* much better for fried rice. It’s drier and won’t get mushy. We’ll also grab some diced yellow onion, carrots (a cup of each is perfect), minced garlic for that essential fragrance, and a cup of frozen peas and carrots to toss in at the end. For the sauce to bring it all together, you’ll need more soy sauce, oyster sauce for that deep savory flavor, and another touch of sesame oil. Oh, and two large eggs for the fluffy scrambled bits! And don’t forget your Yum Yum sauce ingredients: mayo, ketchup, rice vinegar, paprika, garlic powder, onion powder, and a pinch of cayenne if you like it with a little kick.

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Master the Art of Hibachi Chicken with Fried Rice: Step-by-Step

Alright, gather ’round, because we’re about to turn your kitchen into your very own teppanyaki grill! It’s a pretty straightforward process, but there are a few little things that make all the difference between okay fried rice and *wow* fried rice. Think of it like a little culinary dance – we’ve got the chicken, the rice, the veggies, and that magical sauce. Let’s get cooking!

Marinate the Chicken for Flavorful Hibachi Chicken with Fried Rice

First things first, let’s get that chicken singing! We’re going to toss those bite-sized chicken pieces with soy sauce, sesame oil, garlic powder, and black pepper. This isn’t just for flavor; it helps tenderize the chicken too. Let it hang out for at least 15 minutes. You can even pop it in the fridge if you’re prepping ahead. This little step is super important for making sure our hibachi chicken with fried rice has that deep, delicious flavor.

Whip Up the Creamy Yum Yum Sauce

While the chicken is doing its thing, let’s make that famous sauce! Seriously, this sauce is a game-changer. Just grab a small bowl and whisk together mayonnaise, ketchup, a splash of rice vinegar, paprika for color, garlic powder, onion powder, and if you’re feeling a little daring, a tiny pinch of cayenne pepper. Whisk it all up until it’s smooth and creamy. It’s so good, you’ll want to put it on everything!

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Cook the Perfect Hibachi Chicken

Now for the sizzle! Heat about 1 tablespoon of vegetable oil in a large skillet or, even better, a wok over medium-high heat. You want it nice and hot! Add your marinated chicken in a single layer, don’t crowd the pan, or it’ll steam instead of getting those lovely browned bits. Cook it for about 5 to 7 minutes, just until it’s browned and cooked all the way through. Then, scoop it out and set it aside. We’ll bring it back later!

Build the Flavorful Fried Rice Base

Toss that remaining tablespoon of oil back into the hot skillet. Throw in your diced onions and carrots and let them get nice and tender, that usually takes about 3 to 4 minutes. Next, add your minced garlic – oh, that smell! Cook that for just about a minute until you can really smell it, but don’t let it burn. Now for the star: the rice! Add your cooked rice, soy sauce, oyster sauce, and that last bit of sesame oil. Stir it all up really well, making sure everything is coated and heated through. This whole process should take about 3 to 5 minutes.

Scramble Eggs and Combine for Hibachi Chicken with Fried Rice

This is where it gets really fun! Push all that rice and veggies to one side of the skillet you’re using. Pour your lightly beaten eggs onto the empty space. Let them set up for just a second, then scramble them into little pieces, just like they do at the restaurants. Once the eggs are cooked, add your perfectly cooked chicken back into the pan along with the frozen peas and carrots. Give everything a good stir to combine all those amazing ingredients for your hibachi chicken with fried rice. Make sure it’s all mixed in and heated through. That’s it – you’ve basically got restaurant-quality hibachi!

Why You’ll Love This Hibachi Chicken with Fried Rice Recipe

Seriously, this tastes just like the real deal! You get that perfect garlic butter-soy sauce combo without leaving your kitchen. It comes together really fast, especially if you use day-old rice, making it the perfect busy weeknight meal. My kids gobble this up! It’s fun to make, and everyone loves swirling their Yum Yum sauce on their plate. You can totally swap out veggies or add a little extra spice – it’s your hibachi adventure! You’ll feel like a total pro when you serve this up because it looks and tastes amazing!

Tips for Success with Your Hibachi Chicken with Fried Rice

Okay, so you’ve got the basics down, but let’s talk about how to make this truly sing! Little tricks can really take your hibachi chicken with fried rice from good to absolutely spectacular. I’ve learned a few things over the years, and they make a huge difference, trust me. It’s all about managing that heat and getting those flavors just right.

Ingredient Notes and Substitutions for Hibachi Chicken

So, let’s chat about the rice for a sec. Using day-old rice is seriously the secret for awesome fried rice. Fresh rice is too moist and will turn your dish into a clumpy mess. If you *must* use fresh rice, just spread it out on a baking sheet and let it air dry for a bit before you cook. For the chicken, while thighs are my favorite for that juicy factor, you can totally use chicken breast if you prefer. Just be careful not to overcook it, or it can get a little dry. And if you can’t find oyster sauce, a little extra soy sauce or even some teriyaki sauce can work in a pinch, though oyster sauce adds a really unique depth of flavor!

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Achieving Authentic Japanese Steakhouse at Home Flavors

That distinctive Japanese steakhouse flavor really comes from a few key players. Think of it like this: that incredible garlic butter sizzle? We get that from cooking the chicken and veggies in oil and letting them get a nice sear. The soy sauce is obvious, but it’s the *balance* that matters. And the oyster sauce? It brings this deep umami that you just can’t replicate with anything else, giving it that restaurant-quality taste. Then, of course, there’s the Yum Yum sauce – that sweet, tangy, creamy magic that ties everything together. It’s these little flavor bombs working together that make our hibachi chicken with fried rice taste so incredible, just like you’re at the restaurant!

Serving and Storing Your Hibachi Chicken with Fried Rice

Okay, so you’ve made this incredible hibachi chicken with fried rice, and it smells amazing! The best way to serve it is immediately, piping hot, straight from the skillet. I love dishing it onto plates and then adding a generous swirl of that Yum Yum sauce right on top or on the side for dipping. It really makes you feel like you’re at a teppanyaki restaurant!

If, by some miracle, you have leftovers – because it’s usually gone in minutes in my house! – just let it cool completely. Then, pop it into an airtight container in the fridge. It’ll keep nicely for about 3-4 days. To reheat, I find the best way is to give it a quick stir-fry in a hot skillet with a tiny bit more oil, or you can even microwave it. Just make sure it gets heated all the way through so you can enjoy those delicious hibachi flavors all over again!

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Frequently Asked Questions about Hibachi Chicken with Fried Rice

Estimated Nutritional Information for Hibachi Chicken with Fried Rice

Now, I always like to give you a heads-up on the nutritional stuff! Making this hibachi chicken with fried rice at home is awesome because you control everything, but it’s good to have a general idea. Keep in mind these numbers are just estimates, okay? They can change a bit depending on the exact brands you use and how much of that yummy Yum Yum sauce you swirl on!

Per serving (approximate):

• Calories: 650
• Fat: 30g
• Protein: 35g
• Carbohydrates: 60g
• Sodium: 1200mg

It’s a hearty meal, perfect for a satisfying dinner! Remember to adjust portion sizes or ingredients if you’re tracking things closely.

Share Your Hibachi Chicken with Fried Rice Experience

Okay, now it’s YOUR turn! I’d absolutely LOVE to hear how your homemade hibachi chicken with fried rice turned out. Did you try it for a family movie night? Did someone special help you in the kitchen? Drop a comment below and tell me all about it! Seriously, hearing how these recipes come to life in your homes makes my day. And if you snapped a picture, tag me on social media – I can’t wait to see your delicious creations!

Hibachi Chicken and Fried Rice

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Enjoy restaurant-style hibachi chicken and fried rice at home with this easy recipe. It features garlic butter, soy sauce, and a creamy yum yum sauce.

• Author: Cat
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-fry
• Cuisine: Japanese-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 tbsp vegetable oil, divided
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 3 cups cooked white rice, day-old is best
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 large eggs, lightly beaten
• For the Yum Yum Sauce:
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper (optional)

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Instructions

1. In a bowl, toss chicken pieces with 1 tbsp soy sauce, 1 tbsp sesame oil, garlic powder, and black pepper. Let marinate for at least 15 minutes.
2. Prepare the Yum Yum Sauce: Whisk together mayonnaise, ketchup, rice vinegar, paprika, garlic powder, onion powder, and cayenne pepper (if using) in a small bowl. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add the remaining 1 tbsp vegetable oil to the skillet. Add diced onion and carrots, and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
5. Add the cooked rice, 2 tbsp soy sauce, oyster sauce, and 1 tsp sesame oil to the skillet. Stir well to combine and heat through, about 3-5 minutes.
6. Push the rice and vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until cooked.
7. Add the cooked chicken and peas and carrots to the skillet. Stir everything together to combine.
8. Serve the hibachi chicken and fried rice immediately, with the Yum Yum sauce on the side.

Notes

• For best results, use day-old rice for your fried rice.
• Adjust the amount of soy sauce and oyster sauce to your taste.
• You can add other vegetables like broccoli florets or bell peppers.
• For a spicier kick, add more cayenne pepper to the Yum Yum sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 10g
• Sodium: 1200mg
• Fat: 30g
• Saturated Fat: 6g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 150mg