Sizzling Hibachi-Style Chicken with Fried Rice You’ll Crave

You’re 30 minutes away from the kind of dinner that makes takeout blush. Big flavor, big sizzle, small effort. If you love restaurant hibachi vibes—garlicky chicken, buttery fried rice, and that magical smoky aroma—this is your shortcut.

No teppan grill? No problem. A hot pan and a confident stir will get you 95% there, and your taste buds won’t miss the other 5%.

The Story Behind This Dish

Hibachi started as a style of Japanese grilling, but in the U.S., it evolved into a theatrical tableside experience with blazing onions and flying shrimp.

The flavors, though, are timeless: soy, garlic, ginger, and butter creating savory depth with a hint of sweetness. This recipe distills that show into an easy weeknight routine. You’ll get the sear, the glaze, and the buttery rice—minus the juggling spatulas.

Sizzling Hibachi-Style Chicken with Fried Rice You’ll Crave

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

620

kcal

Ingredients

• For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces

• 2 tbsp soy sauce (low-sodium preferred)

• 1 tbsp mirin or rice vinegar

• 1 tbsp sesame oil

• 1 tbsp neutral oil (canola or avocado)

• 2 tsp sugar or honey

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp unsalted butter

• Salt and black pepper, to taste

• For the Fried Rice:

• 3 cups cooked jasmine rice, chilled (day-old is best)

• 2 eggs, lightly beaten

• 1 cup frozen peas and carrots, thawed

• 3 tbsp unsalted butter, divided

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional, but recommended)

• 2 tsp toasted sesame oil

• 2 scallions, thinly sliced

• 1 clove garlic, minced

• Yum Yum–Style Sauce (Optional but epic):

• 1/2 cup mayo

• 1 tbsp ketchup

• 1 tsp rice vinegar

• 1 tsp sugar

• 1/2 tsp paprika

• 1–2 tbsp water to thin

Step-by-Step Instructions

• Marinate the chicken: In a bowl, combine soy sauce, mirin, sesame oil, neutral oil, sugar, garlic, and ginger. Add chicken pieces, toss, and let sit 10–20 minutes while you prep everything else.
• Make the sauce (optional): Whisk mayo, ketchup, rice vinegar, sugar, and paprika. Add water until pourable. Chill for later. Boom, restaurant vibes.
• Prep the rice: Break up clumps of chilled rice with a fork. If using fresh rice, spread it on a tray and pop it in the freezer for 10 minutes. Dry rice = better char.
• Scramble eggs: Heat a large skillet or wok over medium-high. Add 1/2 tbsp butter. Pour in beaten eggs and scramble till just set. Remove to a plate.
• Fry the rice: Add 1 tbsp butter and the garlic. When fragrant, add rice. Press into the pan, let it sit 60–90 seconds to sear, then stir. Add peas and carrots, soy sauce, oyster sauce, and sesame oil. Toss. Fold in eggs and half the scallions. Transfer to a bowl and keep warm.
• Sear the chicken: Crank heat to high. Add a touch of oil if pan looks dry. Lay chicken in a single layer. Don’t crowd. Let it brown 2–3 minutes before stirring. Cook until caramelized and cooked through, 5–7 minutes total.
• Butter finish: Reduce heat to medium. Add 1 tbsp butter to the chicken and toss. Taste; add salt and pepper if needed. The butter gloss is the secret weapon.
• Plate and garnish: Scoop fried rice into bowls, top with chicken, drizzle optional sauce, and sprinkle remaining scallions. If you want extra flair, add sesame seeds or a squeeze of lemon.

Storage Instructions

• Fridge: Store chicken and rice in airtight containers for up to 4 days.
• Reheat: Use a hot skillet with a splash of water for rice and a quick re-sear for chicken.
  

  Microwave works, but won’t deliver that char—fair warning.

• Freezer: Rice freezes great up to 2 months. Chicken is fine too, but texture is best fresh, IMO.

Why This Recipe Rocks

• Big flavor, minimal fuss: Pantry staples build restaurant-level depth.
• Weeknight-ready: 35 minutes, one pan, happy faces.
• Customizable: Swap proteins, add veggies, tweak sauces. You’re the chef now.
• Texture perfection: Searing equals crispy, buttery bites that slap.

Nutrition Stats

Per serving (approximate, with sauce): Calories: ~620, Protein: ~34g, Carbs: ~66g, Fat: ~24g, Sodium: ~1200mg.

Using chicken breasts trims fat slightly.

Skipping the mayo sauce saves ~90–120 calories per serving. Low-sodium soy can cut sodium by 20–30% without losing flavor.

What Can Go Wrong

• Overcrowded pan: Steaming instead of searing kills the vibe. Cook chicken in batches if needed.
• Soggy rice: Happens with fresh, steamy rice. Chill it first or use day-old.
  

  High heat is non-negotiable.

• Blandness: Taste and adjust. A pinch of salt, splash of soy, or squeeze of lemon brings it alive.
• Burnt garlic: Add garlic after butter melts and keep it moving.
  

  If it scorches, start over. Bitter is not the flex.

Mix It Up

• Protein swaps: Shrimp, steak, or tofu (press and sear) all slap with the same marinade.
• Veg upgrades: Add zucchini, mushrooms, or bean sprouts to the rice for hibachi authenticity.
• Spicy kick: Chili crisp, sriracha, or gochujang in the marinade for heat-seekers.
• Garlic butter bomb: Double the butter and garlic at the end. Zero regrets.
• Cauli-rice version: Use riced cauliflower; cook hot and fast to avoid mush.
  

  Great low-carb move, FYI.

FAQ

Can I make this gluten-free?

Yes. Use gluten-free soy sauce or tamari and a GF oyster sauce or skip it. Everything else is naturally GF.

Do I need a wok?

Nope.

A large, heavy skillet works perfectly. Cast iron or stainless holds heat like a champ and delivers that sear.

Why is day-old rice better?

It’s drier. Less surface moisture means better browning and separated grains.

Fresh rice steams; chilled rice fries.

How do I prevent dry chicken?

Use thighs for built-in juiciness. If using breasts, don’t overcook—pull at 160°F and rest. The butter finish helps a lot.

Can I meal prep this?

Absolutely.

Portion into containers with sauce on the side. Reheats well and tastes even better the next day.

Is the yum yum sauce necessary?

Not necessary, but dangerously good. It adds creamy tang and balances the savory soy notes.

Your call, your glory.

A Few Last Words

This is the kind of recipe that turns a random Tuesday into a win. The secret is heat, butter, and a little attitude—treat the pan like a grill and don’t babysit it.

Once you master the sear and the rice, you can remix this a hundred ways and never get bored.

Now go make your kitchen smell like a hibachi show and thank yourself later.