Put down the phone because you're gonna flip for this delicious Takeout Fakeout recipe. My super easy Hibachi at Home comes together in about 30 minutes and costs a fraction of what you would pay to eat out. Load up on perfectly chargrilled chicken, a smattering of veggies, and sweet teriyaki goodness over steamed rice for a wholesome, tasty meal.
In a small container, marinate chicken with garlic powder, sesame oil, and TeriyakiSauce/Japanese BBQ Sauce while you make rice.
Make steamed rice. Preheat oven to 450F. Add all ingredients to a 2-quart baking dish and tightly cover with foil. Bake for 25 minutes, remove from oven, and fluff with fork.
Grill marinated chicken over high heat (abour 450-500F) for 7-10 minutes per side, or until the meat temp reaches 165F. Set aside to cool for 10 minutes, then cube into bite-sized pieces.
In a separate sauté pan or wok, heat 2 tablespoon olive oil. Add veggies in the following order:broccoli for one minute, then add onions, scallion whites, and carrots, let that go for 2-3 mins, then bell peppers for another minute, then add the squash, stir for a minute then add cubed chicken, reserved juices & marinade, cover, and let steam for 1-2 minutes, keeping pan moving.
When veggies are close to being cooked to your ideal doneness remove lid and add: garlic, Sriracha (if using), and butter.Stir to coat and let vegetables continue to cook and sauce thicken. Test a piece of chicken to make sure it hits 165F before serving.
To plate, scoop some fried rice into a bowl and cover it with a heap of veggies and chicken. Make sure to get some of that sauce! Garnish with desired toppings — Yum Yum sauce, toasted sesame seeds, scallion greens, and sriracha are my go-tos. Enjoy!
Notes
Feel free to swap in any protein of your choice including steak, salmon, shrimp, or pressed extra-firm tofu. Make sure to adjust cook times accordingly.
Use Fried Rice. To make hibachi-style fried rice: Heat 4 tablespoonsolive oil and 2 tablespoons butter in a non-stick sauté pan or wok. Add 2 cups of cooked, cooled rice and stir to coat. Add: ¼ cup soy sauce (or tamari if GF), 1 teaspoon toasted sesame oil, 1 teaspoon red pepper flakes (if using), and 3 cloves minced garlic. Cook, stirring occasionally, until rice is crispy in places.
Make your own Yum Yum using ½ cup (Kewpie) mayo, 1.5 tablespoons ketchup, 1.5 teaspoons seasoned rice vinegar, 1 teaspoon paprika & ½ teaspoon garlic powder, or grab a bottle from the store to cut back on prep time.