CHICKEN & SHRIMP HIBACHI AT HOME! + HOMEMADE YUM YUM SAUCE! 😋😋😋

Ingredients

• 1 cup Mayonnaise (full‑fat, room temperature)
• 2 tablespoons Ketchup (regular tomato ketchup)
• 0.5 teaspoon Smoked Paprika (adds subtle smoky flavor)
• 1 tablespoon Unsalted Butter (melted for sauce)
• 1 teaspoon Sriracha (adjust to heat preference)
• 1 teaspoon Granulated Sugar (balances acidity)
• 1 stick Unsalted Butter (softened, for garlic butter)
• 2 teaspoons Garlic (minced)
• 1 tablespoon Fresh Parsley (chopped)
• 0.25 teaspoon Salt (for garlic butter)
• 0.125 teaspoon Black Pepper (freshly ground)
• 1 pound Chicken Breast (cut into bite‑size cubes)
• 12 pieces Large Shrimp (peeled and deveined)
• 3 tablespoons Soy Sauce (divided use)
• 1 tablespoon Teriyaki Sauce (store‑bought, low‑sodium)
• 2 cups Jasmine Rice (cooked, chilled overnight)
• 2 large Eggs (scrambled and mixed into rice)
• 2 tablespoons Sesame Oil (divided, strong flavor)
• 2 tablespoons Olive Oil (for sautéing vegetables)
• 1 medium Zucchini (sliced into half‑moons)
• 2 caps Portobello Mushrooms (sliced)
• 1 medium Yellow Onion (diced)
• 0.5 teaspoon Salt (for seasoning chicken and shrimp)
• 0.25 teaspoon Black Pepper (for seasoning chicken and shrimp)
• 2 tablespoons Additional Garlic Butter (for finishing proteins and rice)

Instructions

1. Make Yum Yum Sauce

   In a mixing bowl whisk the mayonnaise until smooth, then stir in ketchup, smoked paprika, melted butter, sriracha, and sugar until the mixture is pale pink and uniform.

   Time: PT10M

2. Chill Yum Yum Sauce

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.

   Time: PT30M

3. Prepare Garlic Butter

   Combine softened butter, minced garlic, chopped parsley, salt, and pepper in a small bowl; mix until evenly incorporated. Shape into a log, wrap in parchment, and refrigerate.

   Time: PT5M

4. Cook and Chill Rice

   Rinse 2 cups jasmine rice, cook according to package directions, then spread on a tray to cool and refrigerate for at least 1 hour (or overnight).

   Time: PT20M

   Temperature: 350°F

5. Prep Vegetables and Chicken

   Slice zucchini, slice portobello mushrooms, dice yellow onion, and place in a bowl. Slice chicken breasts in half horizontally, then dice into bite‑size cubes. Season chicken with ½ tsp salt, ¼ tsp pepper.

   Time: PT15M

6. Fry the Rice

   Heat 1 tbsp olive oil and 1 tsp sesame oil in a large pan over medium‑high heat. Add the chilled rice, push to the side, scramble the two beaten eggs in the empty space, then stir everything together. Add 2 tbsp soy sauce and 1 tbsp garlic butter; fry 5‑7 minutes until rice is lightly browned.

   Time: PT10M

   Temperature: medium-high

7. Stir‑Fry Vegetables

   In another hot pan add 1 tbsp olive oil and a splash of sesame oil. Toss the zucchini, mushrooms, and onion; sauté 4‑5 minutes until lightly charred but still crisp. Finish with a small knob of garlic butter.

   Time: PT5M

   Temperature: high

8. Cook Chicken and Shrimp

   Add a little oil to the same pan used for vegetables. Add the diced chicken, season with a pinch of salt and pepper, and stir‑fry 3‑4 minutes. Push chicken to one side, add the shrimp, season, and cook 2‑3 minutes until pink. Drizzle 1 tbsp soy sauce and 1 tbsp teriyaki sauce over the proteins; toss to coat.

   Time: PT7M

   Temperature: high

9. Combine and Finish

   Add the cooked vegetables and a generous drizzle of the chilled Yum Yum sauce over the fried rice. Toss gently to coat. Top the plate with the chicken‑shrimp mixture, extra garlic butter, and a final drizzle of Yum Yum sauce.

   Time: PT3M

10. Plate and Serve

    Divide the fried rice among four plates, arrange chicken and shrimp on top, and garnish with a sprinkle of chopped parsley if desired. Enjoy with extra Yum Yum sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

70g

Fat

20g

Fiber

4g