There’s nothing quite like the excitement that builds when you sizzle up tender chicken on a hot grill right in your own kitchen. With a quick 20-minute prep time and just 15 minutes on the heat, this Beginner-friendly Hibachi Chicken with Yum Yum Sauce brings that teppanyaki experience home. Juicy diced chicken breasts get a shimmering coat of sesame oil and a splash of soy sauce before they hit the pan. As you stir in vibrant half-moon zucchini slices and earthy mushrooms, everything softens and caramelizes, soaking up garlic’s garlicky warmth and that final pat of butter. By the time you dish it out, you’ll have a plate worthy of a Japanese steakhouse, minus the towering onion volcano. This dish isn’t just dinner—it’s a midweek celebration.
And let’s talk about that dreamy, creamy Yum Yum Sauce. Whisked together in minutes and then tucked away in the fridge for a one-hour flavor nap, it marries mayonnaise and tomato paste with garlic powder, paprika, rice vinegar, and a hint of melted butter. When you bring it back out, it’s tangy, slightly sweet, and lushly rich, ready to transform every bite of chicken and veggies. Feel free to make it a day ahead—trust me, the extra rest only deepens its flavor profile. Whether you’re craving a low-carb swap over cauliflower rice or dreaming of adding succulent shrimp, this recipe is endlessly adaptable. So grab your skillet or hibachi grill pan, crank up the heat, and let’s get cooking!
KEY INGREDIENTS IN HIBACHI CHICKEN WITH YUM YUM SAUCE
Before we dive into the cooking steps, let’s spotlight the ingredients that make this dish a superstar. Each component plays its part—whether it’s building layers of flavor, adding texture, or creating that irresistible sauce you’ll want to drizzle on everything.
- Boneless, Skinless Chicken Breasts: The lean protein foundation of our dish. Diced into bite-sized pieces, it soaks up marinades quickly and cooks evenly for perfectly tender results.
- Sesame Oil: Adds a nutty, toasty aroma that hints at authentic Japanese teppanyaki. It’s our start-off sizzling medium and flavor booster.
- Soy Sauce: Provides salty umami depth, balancing the richness of butter and the creaminess of Yum Yum Sauce.
- Butter: Finishes the chicken and veggies with a silky sheen, rounding out flavors and adding mouthwatering richness.
- Garlic: Freshly minced, it infuses the pan with a warm, aromatic punch that elevates every bite.
- Mushrooms: Earthy and slightly chewy, they absorb sauces beautifully and add savory heft to the plate.
- Zucchini: Sliced into half-moons, these tender veggies bring bright green color, mild sweetness, and a juicy crunch after a quick sauté.
- Salt and Pepper: Simple seasonings that enhance the natural flavors of chicken and vegetables without overpowering.
- Mayonnaise: The creamy backbone of Yum Yum Sauce, giving it smooth texture and a luscious mouthfeel.
- Tomato Paste: Deepens the sauce’s color and introduces a subtle tomato tang that cuts through the richness.
- Melted Butter: Blends seamlessly into the sauce, adding silky fat and a hint of decadence.
- Sugar: Balances acidity and saltiness, giving Yum Yum Sauce its signature gentle sweetness.
- Garlic Powder: Intensifies the garlicky notes in the sauce without adding extra moisture.
- Paprika: Lends a mild smokiness and a rosy hue, making the sauce look as good as it tastes.
- Rice Vinegar: Provides bright acidity, lifting the rich mayonnaise base for a perfectly balanced dip.
- Water: Helps thin the sauce to the ideal consistency for drizzling or dipping without diluting flavor.
HOW TO MAKE HIBACHI CHICKEN WITH YUM YUM SAUCE
Ready to roll up your sleeves? Follow these steps to bring home that signature Japanese steakhouse vibe, complete with juicy chicken, garlicky veggies, and that dreamy Yum Yum Sauce. Pay attention to timing, technique, and those flavor melds!
1. Start by preparing the Yum Yum Sauce. In a bowl, combine mayonnaise, tomato paste, melted butter, sugar, garlic powder, paprika, rice vinegar, and water. Mix well until smooth and uniform in color. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and deepen.
2. Heat sesame oil in a large skillet or hibachi grill pan over medium-high heat. Add the diced chicken breasts in a single layer and cook for 5–7 minutes, stirring occasionally, until the pieces are golden brown and cooked through.
3. Add the minced garlic directly to the chicken and sauté for 1 minute more, just until you can smell its fragrant kick. Be careful not to burn it!
4. Toss in the sliced mushrooms and zucchini, then pour in the soy sauce. Sauté everything together for 4–5 minutes, stirring gently, until the vegetables are tender but still vibrant.
5. Drop in the butter and let it melt, swirling it around to coat both chicken and veggies in a glossy, buttery finish. Season with salt and pepper to taste.
6. Serve the hibachi chicken hot, with the chilled Yum Yum Sauce either drizzled over the top or set on the side for dipping each bite.
SERVING SUGGESTIONS FOR HIBACHI CHICKEN WITH YUM YUM SAUCE
Once your Hibachi Chicken is ready, the real fun begins: plating and pairing! Whether you’re hosting a casual weeknight dinner or surprising guests with teppanyaki flair, these serving suggestions will amp up both taste and presentation. The goal is to complement the sweet-tangy Yum Yum Sauce, highlight the glossy veggies, and create a balanced meal that feels special without extra fuss. I love how quickly this dish comes together, letting me spend more time chatting with friends as the sauce chills in the fridge and the chicken sizzles. Now grab your favorite serving platter, sprinkle on some finishing touches, and watch everyone dive in fork-first.
- Serve over steamed jasmine rice: Fluff the rice so each grain stands out, then spoon hibachi chicken on top. Drizzle Yum Yum Sauce in a zigzag pattern and garnish with chopped green onions for color and crunch.
- Swap in cauliflower rice for a low-carb twist: Pulse cauliflower florets in a food processor, sauté in a bit of sesame oil, and pile your chicken and veggies on top. The sauce brings everything together in perfect harmony.
- Add a side of seared shrimp or scallops: Quickly season seafood with salt and pepper, sear until golden, and arrange them alongside the chicken. The Yum Yum Sauce makes a stellar seafood dip, too!
- Pair with fried rice or mixed greens: Serve traditional vegetable fried rice for a comforting combo, or toss together a crisp salad of mixed greens, cucumber ribbons, and a light vinaigrette to offset the richness.
HOW TO STORE HIBACHI CHICKEN WITH YUM YUM SAUCE
After enjoying every last bite, you’ll want to keep leftovers as fresh and flavorful as the day you made them. Proper storage ensures that both the chicken-veggie medley and the creamy Yum Yum Sauce maintain their textures and tastes. Whether you plan to reheat for lunch the next day or stash some in the freezer for quick dinners down the road, these tips have you covered. I always portion out my sauce and my chicken separately—it avoids sogginess and means I can drizzle or dip just before eating. With the right containers and temperatures, you’ll be able to relive that hibachi experience whenever the craving strikes.
- Refrigeration: Transfer the cooled chicken and vegetables into an airtight container and place the Yum Yum Sauce in a separate sealed jar. Store both in the fridge for up to 3 days. Before serving, reheat the chicken gently in a skillet or microwave.
- Freezing: For longer storage, freeze the chicken and veggies in a freezer-safe bag or container, removing as much air as possible. Keep the sauce in the fridge (avoid freezing mayonnaise-based sauces). The chicken can stay in the freezer for up to 2 months—thaw overnight in the fridge before reheating.
- Reheating: To preserve texture, reheat the chicken and vegetables in a nonstick skillet over medium heat, stirring occasionally until just warmed through. You can also use the microwave in short bursts, stirring in between.
- Sauce Refresh: If the Yum Yum Sauce thickens in the fridge, stir in a splash of water or rice vinegar to bring it back to dipping consistency before serving.
CONCLUSION
Bringing the flavors of a Japanese steakhouse into your own kitchen has never been simpler or more satisfying. In just about 35 minutes of active cooking, plus a one-hour chill time for the sauce, you can savor juicy, golden-brown chicken and tender garlic-sautéed veggies all coated in that signature, tangy-sweet Yum Yum Sauce. This recipe is tailor-made for beginners, with straightforward steps and pantry-friendly ingredients that transform into something truly special. Whether you’re feeding a hungry family, entertaining friends, or simply treating yourself to a homemade gourmet experience, this dish checks all the boxes: it’s quick, versatile, and endlessly delicious. I encourage you to print this article and save it for future dinners—refer back anytime you need a weeknight winner or crave that teppanyaki thrill at home.
If you decide to give this Hibachi Chicken with Yum Yum Sauce a try, I’d love to hear how it turned out! Have questions about technique or substitutions? Want to share your own tweaks, like adding a pinch of cayenne for heat or swapping in different veggies? Drop your comments and feedback below. Your experiences help everyone in our home-cook community, and I’m always happy to troubleshoot any hiccups. Don’t forget to scroll down for a handy FAQ section if you need quick answers on storage, prep times, and more. Happy cooking—and here’s to many more flavorful adventures around your stovetop grill!
Hibachi Chicken with Yum Yum Sauce
Description
Experience juicy chicken seared in sesame oil with garlicky veggies and butter, topped with a creamy, tangy Yum Yum Sauce that elevates every bite.
Ingredients
Instructions
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Start by preparing the Yum Yum Sauce. In a bowl, combine mayonnaise, tomato paste, melted butter, sugar, garlic powder, paprika, rice vinegar, and water. Mix well until smooth. Cover and refrigerate for at least 1 hour to let the flavors meld.
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Heat sesame oil in a large skillet or hibachi grill pan over medium-high heat. Add diced chicken breast and cook for 5-7 minutes until golden brown and cooked through.
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Add minced garlic to the chicken and sauté for an additional minute until fragrant.
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Add sliced mushrooms and zucchini to the pan. Stir in soy sauce, and sauté everything together for 4-5 minutes until the vegetables are tender.
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Add butter to the pan and let it melt, coating the chicken and vegetables. Season with salt and pepper to taste.
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Serve the hibachi chicken with the Yum Yum Sauce drizzled on top or on the side for dipping.
Note
- The Yum Yum Sauce can be prepared a day in advance to enhance the flavor.
- For a low-carb option, serve the hibachi chicken with cauliflower rice.
- Add shrimp or scallops for a seafood variation.
- Adjust the spice level by adding a pinch of cayenne pepper to the Yum Yum Sauce.
- This dish pairs well with a side of fried rice or mixed greens.
