Go Back
+ servings
Hibachi chicken, yum yum sauce, sauteed veggies and fried rice with a fork holding a bite full of food

Hibachi Chicken

Katerina | Diethood
Savory chicken, crisp-tender veggies, and authentic fried rice star in this easy, at home version of Hibachi Chicken! With a side of creamy yum yum sauce, it’s sure to be a hit.
Servings : 4
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

FOR THE CHICKEN
FOR THE VEGETABLES
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small zucchini, sliced
  • 1 cup sliced baby bella mushrooms
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • salt and fresh ground black pepper, to taste
FOR THE FRIED RICE
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced, white parts only, use green parts for garnish
  • 2 cups cooked white rice
  • 2 tablespoons low sodium soy sauce
  • 1 large egg
FOR THE YUM YUM SAUCE

Instructions
 

FOR THE CHICKEN
  • Place cut up chicken in a mixing bowl.
  • To the chicken add the minced garlic, soy sauce, sesame seed oil, and ginger; stir to combine.
  • Heat a large skillet or wok over medium-high heat.
  • Add the chicken to the heated skillet and cook for 6 to 8 minutes, or until chicken is cooked through. Stir occasionally.
  • Remove from the skillet and set aside.
FOR THE VEGETABLES
  • Wipe down the skillet and return to the burner.
  • Add 1 tablespoon vegetable oil and heat it up over medium-high heat.
  • Add the sliced onions to the hot oil and cook for 1 minute.
  • Stir in the slices of peppers, zucchini, and mushrooms.
  • Add the soy sauce, hoisin sauce, and season with salt and pepper.
  • Stir and cook for about 4 to 5 minutes, or until the veggies are crisp-tender.
  • Remove veggies from the skillet and set aside.
FOR THE RICE
  • Return pan to the burner.
  • Add 2 tablespoons vegetable oil and set over medium-high heat.
  • Add in the green onions and cook for 30 seconds.
  • Stir in the rice and soy sauce; cook for 5 minutes or until rice is heated through.
  • Make a well in the center of the rice and crack in the egg; stir, toss, and scramble until egg is set.
  • Remove from heat.
MAKE THE YUM YUM SAUCE
  • In a bowl combine the mayonnaise, ketchup, sugar, paprika, garlic powder, rice vinegar and water; whisk until completely incorporated. Add more water for a thinner consistency, one tablespoon at a time.
  • For best flavor, refrigerate for a couple hours before using.
  • Serve Hibachi Chicken with the vegetables, fried rice, and yum yum sauce on the side.

Equipment

Nutrition

Calories: 743 kcal | Carbohydrates: 39 g | Protein: 32 g | Fat: 50 g | Saturated Fat: 8 g | Polyunsaturated Fat: 28 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 137 mg | Sodium: 1400 mg | Potassium: 931 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 1681 IU | Vitamin C: 53 mg | Calcium: 63 mg | Iron: 2 mg | Net Carbs: 36 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Japanese
Keyword: hibachi at home, japanese chicken recipes