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Hibachi Chicken and Shrimp on a plate with yum yum sauce in the center.
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5 from 12 votes

Hibachi Chicken

The experience of authentic restaurant quality Hibachi made at home including the Yum Yum sauce. Feel free to include shrimp or steak, although the cooking times may vary.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Asian
Servings: 8 cup
Calories: 510kcal
Author: Rachel

Equipment

  • Wok (optional)
  • large non-stick saute pan

Ingredients

Hibachi

  • 1 lb Chicken, cut into bite sized pieces can substitute shrimp, salmon or steak
  • 1 lb Zucchini (about 3 medium zucchini) cut into 2 inch spears, seeds sliced off
  • 4 oz Button or Baby Bella mushrooms cut into quarters or bite sized chunks
  • 4 tablespoon Unsalted Butter
  • 7 tablespoon Soy Sauce, divided Low-sodium is fine
  • 4-5 cups Long Grain or Jasmine Rice Pre-cooked, best if it's a day old.
  • 2 cups Yum Yum Sauce from below

Yum Yum Sauce

  • 1 ¼ cup Hellman's Original Mayonnaise
  • ¼ cup Water
  • 1.5 teaspoon Tomato Paste
  • 1 tablespoon Unsalted Butter melted
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Granulated Sugar
  • ¼ teaspoon Paprika

Instructions

  • In a bowl or mason jar, briskly whisk together all ingredients for Yum-Yum Sauce. Set aside. The sauce is best near room temperature rather than cold. It can be served immediately but is best when allowed to sit for at least 2 hours.
  • Turn stove to med-high heat. In a wok or large sauté pan melt 1 tablespoon of butter and add 2 tablespoons. of soy sauce. Add mushrooms and zucchini and cook for 5-7 minutes or until al dente, stirring frequently. Remove veggies to a large bowl. Cover to keep warm.
  • In the same pan, add 1 tablespoon of butter and 2 tablespoons of soy sauce. Sauté the chicken until fully cooked, about 5-8 minutes, Stir frequently. Remove to set with veggies. Cover to keep warm.
  • For fried rice, add 2 tablespoons of butter to pan. Add 3 tablespoons of soy sauce. Cook for 3-4 minutes. It will sizzle and should brown a bit.
  • Serve chicken and vegetables over the rice with yum-yum sauce on the side.

Notes

Rice Notes
  • Day old rice is best. It doesn't get overly sticky while taking up the flavors. However, if you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer.
  • You can also serve steamed rice or riced cauliflower for healthier options.

Nutrition

Serving: 1cup | Calories: 510kcal | Protein: 45g | Fat: 16.4g | Cholesterol: 129mg | Sodium: 274mg | Potassium: 751mg | Calcium: 30mg | Iron: 5.8mg