Hibachi Chicken and Fried Rice Bowls

To cook the rice, bring 2 cups of water to a boil in a saucepan. Add 1 cup of rice, 1 tablespoon of butter, and a pinch of salt. Stir, then cover and let it simmer for about 15 minutes.

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

Place the chicken in a bowl and season with salt and garlic powder. Add the teriyaki marinade, mix well, and refrigerate for at least 1 hour, if time permits.

Transfer the marinated chicken to an air fryer basket. Drizzle with additional teriyaki sauce, soy sauce, and sesame oil.

Air fry at 400°F (200°C) for 8 minutes. Remove the basket, stir the chicken, and return it to the air fryer for another 8 minutes until cooked through and slightly caramelized.

While the chicken cooks, prepare the fried rice. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced onion and frozen peas and carrots, and sauté until tender.

In a separate small bowl, whisk the eggs.

Push the vegetables to one side of the skillet. Melt the remaining tablespoon of butter on the empty side, then pour in the whisked eggs and scramble them.

Add the cooked rice to the skillet with the vegetables and eggs. Drizzle with teriyaki sauce, soy sauce, and sesame oil.

Stir everything together until the rice is well-coated and heated through.

To make the yum yum sauce, combine mayonnaise, paprika, water, ketchup, rice vinegar, garlic powder, and sesame oil in a small bowl. Whisk until smooth and creamy.

To serve, place a portion of fried rice in a bowl, top with the teriyaki chicken, and drizzle generously with yum yum sauce.