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Hibachi Chicken with Pan-Fried Rice: A Delicious Homemade Japanese Feast


  • Author: Hannah

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (diced)

  • 1 tbsp soy sauce

  • 1 tbsp teriyaki sauce

  • 1 tbsp sesame oil

  • 1 tbsp unsalted butter

  • 2 garlic cloves (minced)

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp onion powder

For the Fried Rice:

  • 2 cups cooked jasmine rice (cooled)

  • 1 tbsp vegetable oil

  • 1 tbsp butter

  • 2 eggs (beaten)

  • ½ cup frozen peas and carrots

  • 2 tbsp soy sauce

  • 1 tbsp oyster sauce (optional)

  • ½ tsp garlic powder

  • 2 green onions (sliced)

For Yum Yum Sauce (Optional):

  • ½ cup mayonnaise

  • 1 tbsp ketchup

  • 1 tbsp melted butter

  • ½ tsp garlic powder

  • ½ tsp paprika

  • 1 tsp rice vinegar

  • 1 tbsp water


Instructions

  • Prepare the Yum Yum Sauce:

    • In a small bowl, mix all sauce ingredients until smooth. Refrigerate until ready to serve.

  • Cook the Chicken:

    • Heat sesame oil in a large skillet over medium-high heat.

    • Add diced chicken, season with salt, pepper, and onion powder.

    • Cook for 5-6 minutes until golden brown.

    • Stir in butter, garlic, soy sauce, and teriyaki sauce. Cook for another 2 minutes until the chicken is coated and cooked through.

  • Make the Fried Rice:

    • Heat vegetable oil and butter in the same pan.

    • Push the ingredients to one side and scramble the eggs.

    • Add peas and carrots, then mix with eggs.

    • Stir in rice, soy sauce, oyster sauce, and garlic powder. Cook for 3-4 minutes, stirring frequently.

    • Mix in sliced green onions.

 

  • Serve:

    • Plate the hibachi chicken with the fried rice.

    • Drizzle with Yum Yum sauce if desired.