Hibachi Chicken Bowls

We are new lovers of yum-yum sauce, and this hibachi chicken and veggie bowl with fried rice just hit the spot. Scott and I both LOVED it!

Original recipe here: https://thewoodenskillet.com/hibachi-chicken/

Hibachi Chicken Bowls

Ingredients:

Yum Yum Sauce:

• 3/4 cup mayo
• 1 tablespoons ketchup
• 1 tablespoon granulated sugar
• 2 teaspoons rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/8 teaspoon ground black pepper

Garlic Butter:

• 5 tablespoons butter, room temp
• 1 tablespoon garlic, minced

Hibachi Fried Rice:

• 1–2 tablespoons extra virgin olive oil (sub avocado oil)
• 1/2 sweet yellow onion, diced
• 2 eggs, whisked
• 1–2 tablespoons garlic butter
• 4 cups cooked rice, preferably day-old*
• 1–2 tablespoons soy sauce, more as desired
• 1/4 cup green onions, sliced

Hibachi Veggies:

• 1–2 tablespoons olive oil (sub avocado oil)
• 3 medium carrots
• 1 sweet yellow onion
• 3 small/medium zucchini
• 1 pint mushrooms, sliced
• 1 tablespoon garlic butter
• kosher salt and ground black pepper

Hibachi Chicken:

• 6 boneless, skinless chicken thighs
• salt and pepper
• 1 tablespoon olive oil (sub avocado oil)
• 1–2 tablespoons garlic butter
• 1 tablespoon soy sauce

Directions:

1. Prep: With a recipe like this, regardless of whether you are cooking on a flat top (like a Blackstone) or large cast iron skillet – everything cooks pretty quick so it really helps if everything is prepped and ready to go before you start cooking anything. 
2. Make Yum Yum Sauce: Add ingredients to a small bowl and whisk to combine. Set aside.
3. Garlic Butter: Combine Garlic Butter ingredients in a bowl. Set aside.
4. Fried Rice: Bring flat top (or cast iron skillet) to medium-high heat. Add a tablespoon of oil. Add onions and move around until softened. Add whisked eggs and move around until cooked. Add 1 tablespoon garlic butter and let melt. Add rice and top with soy sauce. Move everything around until it is mixed together and rice is warmed through. Feel free to add another tablespoon of garlic butter and season with any salt and pepper you desire. Fold in the green onions and then transfer to a plate. Set aside. 
5. Veggies: Keep cooking surface at medium high heat. Add oil. Add carrots and move around until they are soft, but firm (approx. 5-6 minutes). Add onion, zucchini, and mushrooms as well as the garlic butter. Season the veggies with salt and pepper. Move around pan until all veggies are soft, but firm. Transfer to plate and set aside. 
6. Chicken: Season chicken with salt and pepper. Add oil to cooking surface and place chicken in oil. Let cook approx. 3-5 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. About halfway through the cooking process add some garlic butter and soy sauce. Remove and let chicken rest 5 minutes. Cut into pieces. 
7. Assemble + Enjoy: Build your bowl or plate by adding some fried rice, veggies, and chicken to it. Drizzle with as much Yum Yum Sauce as you desire as well as any extra sliced green onions and enjoy!

Marsha's Notes:

We used store-bought yum-yum sauce, and it was great. You can also use boneless, skinless chicken breasts instead of thighs if you'd like, which we prefer, and we skipped out on the mushrooms. Also, we had some leftover store-bought garlic butter that we used in the rice, but then just added butter and minced garlic in the right proportions to the other parts of the meal (veggies and meat). It all worked out great.