Homemade Hibachi-Style Chicken with Yum Yum Sauce
Dinnertime has never been so fun and interactive! This homemade hibachi-style chicken with yum yum sauce makes cooking at home fun and easy. Plus, the entire family will be able to build a bowl they love.
What’s great, is that you can customize your protein too. Chicken, shrimp, lobster, or steak will all work perfectly. For this recipe, I used cubed chicken breasts. However, any protein or a combination of proteins will work well too.
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What is Hibachi vs. Teppanyaki?
The Japanese word, “hibachi means fire bowl, and refers to the cylindrical shape of the container. Which has an open top and is designed to burn wood or charcoal.” True hibachi cooking is closer to BBQ grilling, where food is cooked via radiant heat over an open grate. For more information on the history of hibachi, please click here.
However, it is common for people to see “Hibachi restaurants” where food is cooked over a flat top surface. This is style of Asian cooking is called Teppanyaki cooking. Teppanyaki cooking is a done on a flattop surface which is commonly heated via propane. To learn more, click here.
About This Recipe
For this recipe, I used Our Place non-toxic griddle pan. It fits perfectly over two burners and is great for hibachi night, family breakfast, one pan meals and more.
How to Make Homemade Hibachi-Style Chicken and Yum Yum Sauce
Make the Sauce
Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup in a mixing bowl. Whisk well. Cover and refrigerate until ready to use.
Make the Rice
Cook the rice according to the package. Option to add a few dashes of low sodium soy sauce for extra flavor.
Make the Vegetables and Chicken
Heat the griddle pan over medium high heat. Add the avocado oil or avocado oil spray to the pan. Next, add the sliced mushrooms, zucchini, and sweet onion. Sauté for 3-4 minutes and season with salt, cracked black pepper, and a pinch of garlic powder. Push the vegetables to the back of the griddle pan to make room for the chicken. Reduce the back burner to medium low.
Next, add the cubed chicken (bite-sized) to the front half of the griddle. Season with salt, cracked black pepper and garlic powder. Sauté for 5-7 minutes or until cooked through. The internal temperature should reach 165 degrees to ensure doneness. Reduce the heat to medium low, same as the back burner.
Once the chicken is done and the vegetables are tender, add two dollops of butter to the pan. One dollop to the vegetables and one dollop to the chicken. Next, add low sodium soy sauce. One tablespoon of low sodium soy sauce to the vegetables, and one tablespoon of low sodium soy sauce to the chicken. Toss until well coated in butter and soy sauce.
Assemble
Add rice, vegetables, and chicken to your plate. Drizzle with yum yum sauce and finish the dish with sesame seeds and sliced scallions. Serve and enjoy!
Storage
Store any extra sauce in its own airtight container in the refrigerator for three to four days. Store any extra chicken or vegetables in an airtight container in the refrigerator for three to four days. Reheat the chicken and vegetables in the microwave until warmed through. Looking for more recipes? Try my Air Fryer Cacio-e-Pepe style Chicken Tenders.
Homemade Hibachi-Style Chicken with Yum Yum Sauce
Ingredients
Hibachi-Style Chicken
- 1-2 tablespoons avocado oil, or avocado oil spray
- 2 cups baby bella mushrooms, washed, dried and sliced
- 1 medium zucchini, quartered and diced into 1-inch wide pieces
- 1 medium sweet onion, peeled and sliced into 3/4-inch thick slices
- 1 lb. chicken breasts, cubed into bite-sized pieces
- pinch salt, season the chicken and vegetables
- few turns cracked black pepper, season the chicken and vegetables
- pinch garlic powder, season the chicken and vegetables
- 2 tablespoons butter
- 2 tablespoons low sodium soy sauce
- ½ teaspoon sesame seeds, as garnish
- 1 tablespoon scallions, sliced, as garnish
- 1 cup cooked rice, of choice, divided
Yum Yum Sauce
- ¼ cup kewpie mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon low sodium soy sauce
- 1 teaspoon maple syrup
Equipment
- 1 griddle pan Our Place
- 1 pot for rice
- 1 mixing bowl for yum yum sauce
Instructions
How to Make Homemade Hibachi-Style Chicken and Yum Yum Sauce
Make the Sauce
- Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup in a mixing bowl. Whisk well. Cover and refrigerate until ready to use.
Make the Rice
- Cook the rice according to the package. Option to add a few dashes of low sodium soy sauce for extra flavor.
Make the Vegetables and Chicken
- Heat the griddle pan over medium high heat. Add the avocado oil or avocado oil spray to the pan. Next, add the sliced mushrooms, zucchini, and sweet onion. Sauté for 3-4 minutes and season with salt, cracked black pepper, and a pinch of garlic powder. Push the vegetables to the back of the griddle pan to make room for the chicken. Reduce the back burner to medium low.
- Next, add the cubed chicken (bite-sized) to the front half of the griddle. Season with salt, cracked black pepper and garlic powder. Sauté for 5-7 minutes or until cooked through. The internal temperature should reach 165 degrees to ensure doneness. Reduce the heat to medium low, like the back burner.
- Once the chicken is cooked through and the vegetables are tender, add two dollops of butter to the pan. One dollop to the vegetables and one dollop to the chicken. Next, add low sodium soy sauce. One tablespoon of low sodium soy sauce to the vegetables, and one tablespoon of low sodium soy sauce to the chicken. Toss everything until it’s well coated in the butter and soy sauce.
Assemble
- Add rice, vegetables, and chicken to your plate. Drizzle with yum yum sauce and finish the dish with sesame seeds and sliced scallions. Serve and enjoy!
One Comment on “Homemade Hibachi-Style Chicken with Yum Yum Sauce”
We just made this with chicken and shrimp. It was delicious. I really like how the zucchini cooked up.