Hibachi Chicken with Yum Yum Sauce 
This hibachi-inspired meal features juicy chicken, crisp veggies, savory fried rice, and a creamy, tangy Yum Yum Sauce that ties everything together.
Ingredients:
For the Yum Yum Sauce:
1 cup mayonnaise
3 tbsp ketchup
2 tbsp sriracha
1 tsp paprika
1 tbsp mirin
½ tbsp garlic powder
For the Chicken:
1 tbsp olive oil
1 tbsp butter
8-10 boneless, skinless chicken thighs, diced into 1-2 inch cubes
Salt & pepper, to taste
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp mirin
2 tbsp minced garlic
1 tbsp honey
For the Vegetables:
1 tbsp olive oil
½ tbsp butter
½ onion, sliced
227 grams (about 8 oz) mushrooms, quartered
1-2 zucchini, sliced
1 tbsp soy sauce
For the Fried Rice:
1 tbsp butter
1 tbsp minced garlic
3 cups cooked rice (preferably cold, leftover rice works best)
2 eggs, lightly beaten
2 tbsp soy sauce
1 tbsp oyster sauce
1 cup frozen peas, thawed
Instructions:
Make the Yum Yum Sauce:
Combine the ingredients:
In a small bowl, mix together the mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder. Stir until smooth and well combined. Set aside.
Cook the Chicken:
Prepare the chicken:
Heat the olive oil and butter in a large skillet or wok over medium-high heat. Once hot, add the diced chicken thighs and season with salt and pepper.
Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned on all sides.
Add the sauce:
Add the soy sauce, hoisin sauce, mirin, minced garlic, and honey to the skillet. Stir to coat the chicken in the sauce and cook for another 2-3 minutes, until the sauce has thickened slightly. Remove from heat and set aside.
Sauté the Vegetables:
Cook the veggies:
In a separate skillet, heat the olive oil and butter over medium heat. Add the sliced onion, quartered mushrooms, and sliced zucchini.
Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp. Add the soy sauce and toss to coat. Remove from heat and set aside.
Make the Fried Rice:
Cook the rice:
In a large skillet or wok, heat 1 tablespoon of butter over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the cooked rice and stir to combine. Cook for 3-4 minutes, letting the rice get a little crispy.
Scramble the eggs:
Push the rice to one side of the skillet. Add the beaten eggs to the empty side and scramble them until fully cooked. Once scrambled, stir the eggs into the rice.
Season the rice:
Add the soy sauce, oyster sauce, and thawed peas to the rice. Stir everything together and cook for another 2-3 minutes, ensuring the rice is evenly coated and heated through.
Assemble the Hibachi Meal:
Serve the chicken and veggies:
Serve the cooked chicken on a plate or in a bowl, along with the sautéed vegetables on the side.
Serve with fried rice:
Spoon the fried rice onto each plate next to the chicken and veggies.
Drizzle with Yum Yum Sauce:
Drizzle a generous amount of Yum Yum Sauce over the chicken and rice. You can also serve extra sauce on the side for dipping.