Hibachi Chicken

Hibachi Chicken is a Japanese steakhouse favorite known for its savory, garlicky flavor and quick-cooked charm. This dish brings the flair of tableside hibachi cooking right to your kitchen—no flat-top grill needed. It features tender, bite-sized chicken pieces seared to perfection and coated in a soy-garlic sauce with a splash of lemon and a touch of sweetness from brown sugar. Served with stir-fried vegetables, fried rice, and a creamy homemade yum yum sauce, this meal delivers a complete hibachi experience perfect for weeknight dinners, family gatherings, or date nights in. It's simple, satisfying, and far more affordable than takeout.

Ingredients

For the Yum Yum Sauce:

• 1 cup mayonnaise

• 1 tablespoon melted butter

• 1/2 tablespoon Sriracha sauce or ketchup

• 1/4 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/8 teaspoon cayenne pepper

• 1 tablespoon sugar

• 1 tablespoon mirin (optional)

• 1–2 tablespoons water (to thin the sauce)
  
  

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes

• 2 tablespoons butter, divided

• 2 tablespoons sesame oil, divided

• 3 cloves garlic, minced

• 1/4 cup soy sauce

• 1 tablespoon brown sugar

• Juice of 1/2 lemon

• Salt and pepper, to taste
  
  

For the Vegetables:

• 1 cup zucchini, sliced into half-moons

• 1 cup mushrooms, sliced

• 1 cup onion, thinly sliced

• 1 cup carrots, julienned

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• Salt and pepper, to taste
  
  

For the Fried Rice:

• 3 cups cooked white rice (preferably day-old)

• 2 eggs, beaten

• 1 cup frozen peas and carrots, thawed

• 3 tablespoons soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1/4 cup green onions, chopped

• Salt and pepper, to taste
  
  

Instructions

1. Make the Yum Yum Sauce
In a bowl, combine mayonnaise, melted butter, Sriracha or ketchup, paprika, garlic powder, onion powder, cayenne, sugar, and mirin. Whisk until smooth. Add water gradually to reach your desired consistency. Refrigerate for at least 1 hour to let the flavors develop.

2. Cook the Chicken
In a large skillet or wok, heat 1 tablespoon butter and 1 tablespoon sesame oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and fully cooked. Add the minced garlic, soy sauce, brown sugar, and remaining butter. Stir to coat. Finish with lemon juice and let simmer for 2–3 minutes until the sauce thickens slightly.

3. Stir-Fry the Vegetables
In another skillet, heat sesame oil over medium-high heat. Add the zucchini, mushrooms, onions, and carrots. Stir-fry for 5–7 minutes until vegetables are tender-crisp. Add soy sauce, stir well, and cook for 1–2 minutes more.

4. Make the Fried Rice
In the same skillet or wok used for the chicken (or cleaned if needed), melt butter and sesame oil. Add minced garlic and sauté briefly. Push to one side, then scramble the beaten eggs on the other side. Mix together. Add cooked rice, thawed peas and carrots, and soy sauce. Stir-fry everything until well combined and heated through. Add chopped green onions and cook for another 2 minutes.

5. Serve
Arrange the cooked chicken, stir-fried vegetables, and fried rice on a plate. Drizzle or serve with yum yum sauce on the side. Enjoy warm.

Serving and Nutritional Information

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

• Estimated Calories: ~499 per serving