Hibachi Chicken and Fried Rice Bowls
This hibachi chicken and fried rice bowl combines air-fryer teriyaki chicken thighs with vegetable fried rice and creamy homemade yum yum sauce for a restaurant-quality meal made simple at home.
⚡Air Fryer
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This hibachi chicken and fried rice bowl combines air-fryer teriyaki chicken thighs with vegetable fried rice and creamy homemade yum yum sauce for a restaurant-quality meal made simple at home.
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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.
Store cooked chicken and fried rice separately in airtight containers up to 4 days; reheat chicken in a 350°F oven and fried rice on the stovetop with a splash of soy sauce.
air fryer · rice cooker (optional but recommended for consistent rice)
Yes, but thighs stay juicier due to higher fat content. If using breasts, reduce air fryer time by 3–5 minutes to avoid drying them out.
The recipe includes a homemade version. Typically it's a blend of mayo, ketchup, butter, and seasonings whisked together until creamy.
Marinate chicken up to 24 hours in advance. Cook fried rice the day before and reheat gently on the stovetop with a splash of soy sauce.
Cook chicken thighs to an internal temperature of 165°F (74°C) for food safety.
Yes. Increase all ingredient quantities proportionally, but cook chicken in batches in the air fryer to avoid overcrowding.
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