Classic Hibachi Chicken With Fried Rice (Print version)

Tender soy-garlic hibachi chicken served with buttery fried rice, vegetables, scallions, and a quick yum yum sauce.

# Ingredients:

For the yum yum sauce

01 - 1/2 cup (120 g) mayonnaise
02 - 2 tablespoons ketchup
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sugar
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1-2 tablespoons water, to thin

For the chicken

08 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into bite-size pieces
09 - 3 tablespoons low-sodium soy sauce
10 - 2 cloves garlic, minced
11 - 2 teaspoons grated fresh ginger
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon black pepper
14 - 1 tablespoon neutral oil

For the fried rice

15 - 4 cups (620 g) cold cooked white rice, preferably day-old
16 - 2 large eggs, lightly beaten
17 - 3 tablespoons unsalted butter, divided
18 - 1 tablespoon neutral oil
19 - 1 small onion, diced
20 - 1 medium zucchini, diced
21 - 3/4 cup (100 g) frozen peas and carrots
22 - 3 tablespoons low-sodium soy sauce, plus more to taste
23 - 2 scallions, thinly sliced
24 - 1 teaspoon sesame seeds, for serving

# Instructions:

01 - Whisk the mayonnaise, ketchup, rice vinegar, sugar, paprika, garlic powder, and 1 tablespoon water until smooth. Add more water if needed, then refrigerate while you cook.
02 - Toss the chicken with soy sauce, garlic, ginger, sesame oil, and black pepper. Let it sit for 10 minutes while the pan heats.
03 - Heat 1 tablespoon neutral oil in a wide skillet or griddle over medium-high heat. Cook the chicken for 6-8 minutes, turning occasionally, until browned and 165 F in the center. Transfer to a plate.
04 - Add 1 tablespoon butter to the skillet. Pour in the eggs and scramble just until softly set, about 1 minute. Move them to the plate with the chicken.
05 - Add the remaining oil, onion, zucchini, and peas and carrots. Cook for 3-4 minutes until the vegetables are crisp-tender.
06 - Add the remaining butter and the cold rice. Press the rice into the skillet for 1 minute, then toss with soy sauce until hot and lightly browned, 4-5 minutes.
07 - Return the chicken and eggs to the skillet. Fold in the scallions, taste for soy sauce, and serve with sesame seeds and yum yum sauce on the side.

# Good to know:

01 - Use cold day-old rice for the best fried rice texture.
02 - Cook in batches if your skillet is smaller than 12 inches.
03 - Serve the yum yum sauce cold or room temperature.

Back