Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 2 cups zucchini, diced
  • 1 cup carrots, thinly sliced
  • 1 cup white onion, diced
  • 3 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 3 cups cooked jasmine rice, chilled overnight
  • 2 tbsp vegetable oil
  • 2 large eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 stalks green onions, sliced
  • 1/2 cup mayonnaise
  • 1 tbsp melted unsalted butter
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 3 tbsp water

Instructions:

  1. Whisk together mayonnaise, melted butter, tomato paste, paprika, garlic powder, maple syrup, and rice vinegar in a small bowl. Add water to reach desired consistency and refrigerate.
  2. Cube the chicken breast and dice the zucchini, carrots, and onion into uniform sizes.
  3. Heat 1 tbsp oil and 1 tbsp butter over medium-high heat. Add chicken in a single layer and sear undisturbed for 2-3 minutes to create a mahogany crust, then flip and cook until done. Stir in minced garlic, soy sauce, and lemon juice during the last minute of cooking. Remove chicken from pan.
  4. In the same pan, add remaining butter and oil. Sauté zucchini, carrots, and onion until tender-crisp. Season with a splash of soy sauce and remove from pan.
  5. Heat 2 tbsp oil in the pan. Add chilled jasmine rice, breaking up clumps. Fry until heated through. Push rice to the side, add beaten eggs, and scramble until set. Stir in soy sauce, sesame oil, and sliced green onions.
  6. Divide fried rice into four bowls, top with hibachi chicken and vegetables, and drizzle with homemade Yum Yum sauce.