Hibachi Chicken and Fried Rice

Name: Hibachi Chicken and Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 tbsp Mayonnaise; 1 tbsp Ketchup; 1 tsp Rice Vinegar; ¼ tsp Garlic Powder; 2 tbsp Vegetable Oil; 1¼ lb Chicken Breast; ½ tsp Salt; 2 Zucchini; 1 Onion; 7 oz Mushroom; 2 tbsp Butter; 4 cloves Garlic; 3 tbsp Soy Sauce; 2 Eggs; 10½ oz White Rice

By Eatpace

Seared chicken and vegetables meet garlic-butter fried rice and a creamy yum yum sauce. Start with cold cooked rice to get dinner ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 752; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Hibachi chicken and seared vegetables beside egg fried rice with yum yum sauce.

30 min

Method

7 steps 10 min prep · 20 min cook

Prep

Step 1. Stir the Mayonnaise, Ketchup, Rice Vinegar, Garlic Powder, and Water together in a small bowl. Set aside.

Cook

Step 2. Heat half the Vegetable Oil in a large skillet over medium-high heat. Season Chicken Breast with Salt and sear in batches until browned and no pink remains, about 6 minutes per batch. Transfer to a plate.
Step 3. Add the rest of the Vegetable Oil, Zucchini, Onion, and Mushroom to the skillet. Cook over medium-high heat, stirring occasionally, until browned and just tender, about 6 minutes.
Step 4. Add half the Butter and half the Garlic; stir until fragrant, about 30 seconds. Return the chicken and its juices to the skillet, add half the Soy Sauce, and toss until hot, about 1 minute. Transfer to a serving platter.
Step 5. Melt the rest of the Butter in the skillet over medium-high heat. Add the Eggs and stir until just set, about 1 minute.
Step 6. Add the chilled, cooked White Rice and the rest of the Garlic, breaking up the rice. Fry until hot and lightly browned, about 4 minutes. Stir in the rest of the Soy Sauce.

Finish & serve

Step 7. Divide the fried rice, chicken, and vegetables among plates. Spoon the yum yum sauce over the top or serve it alongside.

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Tips

Make ahead

Cook the rice ahead, spread it in a shallow container, and refrigerate promptly until cold.

Good to know

Check that the chicken reaches 165°F in the center of the largest pieces.

Swap it

Use gluten-free tamari in place of soy sauce if needed.

In Eatpace

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