Easy Chicken Hibachi with Fried Rice, Vegetables, and Shrimp Sauce

Ingredients

• 3 cup Cooked white rice (Cold or fresh; about 3 cups cooked rice)
• 0.5 Onion (Diced for fried rice)
• 2 Eggs (Beaten or scrambled in the pan)
• 2 tbsp Butter (For the fried rice)
• 2.5 tbsp Soy sauce (Use 2–3 tablespoons; for fried rice)
• 1 tbsp Vegetable oil (For cooking the fried rice)
• Salt (To taste)
• Black pepper (To taste)
• Sesame oil (Optional tiny drizzle)
• 4 cup Mixed vegetables (Estimated amount; use onion, mushrooms, yellow squash, and broccoli, or substitute zucchini, carrots, or cabbage)
• 1 tbsp Vegetable oil (For cooking the vegetables; add more if needed)
• 1 tbsp Butter (To finish the vegetables; estimated from the stated hibachi formula)
• 1 tbsp Soy sauce (To finish the vegetables; add to taste)
• 1 lb Chicken breast (Boneless, skinless, cubed)
• 2 tbsp Soy sauce (For the chicken marinade)
• 1 tbsp Vegetable oil (For the chicken marinade and cooking as needed)
• 1 tbsp Mirin (Or use teriyaki sauce)
• 0.5 tsp Garlic powder (For the chicken marinade)
• 0.5 tsp Onion powder (For the chicken marinade)
• Black pepper (For the chicken marinade, to taste)
• Salt (Small pinch for the chicken)
• 0.5 tsp Baking soda (Optional; helps tenderize the chicken)
• Sesame oil (Optional tiny drizzle for the chicken)
• Ginger powder (Optional pinch for the chicken)
• 1 tbsp Butter (To finish the cooked chicken)
• Soy sauce (A splash to finish the chicken)
• 0.5 cup Kewpie mayonnaise (For the shrimp sauce)
• 1 tbsp Ketchup (For the shrimp sauce)
• 1 tsp Melted butter (For the shrimp sauce)
• 1 tsp Mirin (For the shrimp sauce)
• 0.5 tsp Rice vinegar (For the shrimp sauce)
• 0.25 tsp Garlic powder (For the shrimp sauce)
• 0.25 tsp Paprika (For the shrimp sauce)
• 1.5 tbsp Water (Use 1–2 tablespoons, as needed, to thin)
• Salt (Tiny pinch for the shrimp sauce)

Steps

1. 1

   Cube the chicken breast into bite-size pieces. Add it to a bowl with the soy sauce, vegetable oil, mirin or teriyaki sauce, garlic powder, onion powder, black pepper, and a small pinch of salt. Add the optional baking soda, sesame oil, and ginger powder if using. Toss thoroughly and let the chicken sit while you prepare the remaining ingredients.

2. 2

   Prepare the vegetables by chopping them into evenly sized pieces. The source uses onion, mushrooms, yellow squash, and broccoli; zucchini, carrots, cabbage, or other vegetables may be substituted.

3. 3

   Make the shrimp sauce by whisking the Kewpie mayonnaise, ketchup, melted butter, mirin, rice vinegar, garlic powder, paprika, water, and a tiny pinch of salt until completely smooth and drizzleable. Add the water gradually to reach the desired consistency. Chill before serving if time allows.

4. 4

   Heat a large skillet, griddle, or wok over high heat. If using one pan, cook the components in this order and remove each to a plate before starting the next: fried rice, vegetables, then chicken.

5. 5

   Add the vegetable oil for the fried rice to the hot pan. Add the diced onion and sauté until softened and lightly golden, about 2–3 minutes.

6. 6

   Push the onion aside or make a clear space in the pan. Add the eggs and scramble until just set, then break them into small pieces.

7. 7

   Add the cooked white rice, butter, soy sauce, salt, and black pepper. Toss and stir-fry over high heat until the rice is hot, separated, and lightly toasted, about 3–5 minutes. Add the optional sesame oil as a final drizzle, then remove the fried rice from the pan.

8. 8

   Return the pan to high heat and add a little vegetable oil. Add the chopped vegetables in a single layer when possible. Stir-fry until crisp-tender and lightly browned, about 4–7 minutes.

9. 9

   Add the butter and soy sauce to the vegetables, then season with salt and black pepper. Toss until the butter melts and the vegetables are glossy and well seasoned. Remove them from the pan.

10. 10

    Heat the pan until very hot before cooking the chicken. Add the marinated chicken in a single layer, working in batches if necessary; do not overcrowd the pan, or the chicken will steam instead of browning.

11. 11

    Cook the chicken, turning occasionally, until deeply browned on the outside and cooked through, about 6–10 minutes depending on cube size. The thickest pieces should reach 165°F/74°C internally.

12. 12

    Finish the chicken with 1 tablespoon butter and a splash of soy sauce. Toss until glossy and fully coated. Add the optional sesame oil if desired.

13. 13

    Serve the fried rice, hibachi vegetables, and chicken together while hot, with the shrimp sauce drizzled over the top or served on the side.

Notes

The creator notes that cold and fresh rice both work. For a one-pan meal, remove each finished component before cooking the next. Keep the pan very hot and avoid overcrowding the chicken so it browns rather than steams. Nutrition is an estimate and includes the listed sauce and cooking fats; optional ingredients and unquantified seasonings are not fully included.

Nutrition per serving

• main
• dinner
• East Asian-inspired
• stir-fried
• one-pan
• comfort food
• high-protein
• family-friendly