Chicken Hibachi
This Chicken Hibachi recipe brings authentic Japanese steakhouse flavors to your home kitchen. Combining teppanyaki-style chicken, stir-fried vegetables, and savory fried rice, it's a versatile and flavorful meal.
Equipment
- Large skillet or flat-top griddle
- Mixing bowls
- Whisk
- Spatula
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Hibachi-Style Chicken Marinade:
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Teppanyaki Vegetable Medley:
- 1 large zucchini sliced
- 1 large onion sliced
- 2 carrots julienned
- 8 oz mushrooms sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Japanese-Style Fried Rice:
- 3 cups cooked white rice cooled
- 2 eggs lightly beaten
- 1/2 cup frozen peas
- 2 tbsp soy sauce
- 2 tbsp butter
- 2 green onions thinly sliced
Signature Hibachi Dipping Sauce:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 clove garlic minced
- 1 tsp grated fresh ginger
Instructions
- Prepare Chicken Marinade: Mix the cubed chicken with vegetable oil, soy sauce, sesame oil, garlic powder, onion powder, ground ginger, and black pepper. Let it marinate for at least 15 minutes.
- Prep Vegetables: Slice the zucchini, onion, carrots, and mushrooms. Set aside.
- Cook Chicken: Heat 1 tablespoon of oil in a large skillet or flat-top griddle over medium-high heat. Cook the marinated chicken for 6-8 minutes until golden brown and fully cooked. Remove from skillet and set aside.
- Stir-Fry Vegetables: Add another tablespoon of oil to the skillet. Stir-fry onions and carrots for 2-3 minutes. Add zucchini and mushrooms, cooking for an additional 3-4 minutes until vegetables are tender but still crisp. Season with salt and pepper to taste.
- Make Fried Rice: Melt the butter in the same skillet. Scramble the eggs until set, then add the cooked rice, breaking up clumps. Stir in soy sauce, frozen peas, and cook for 2-3 minutes until everything is well mixed and heated through. Stir in green onions.
- Prepare Hibachi Sauce: Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and grated ginger in a small bowl.
- Assemble the Dish: Divide fried rice between plates, place the cooked chicken and vegetables alongside, and drizzle with hibachi sauce. Serve immediately with extra sauce on the side.
Notes
- Preheat the Skillet: Ensure your pan is very hot before cooking to achieve the proper sear on both chicken and vegetables.
- Fried Rice Tip: Day-old rice works best for fried rice because it’s drier and less likely to clump.
- Vegetable Variations: Swap in bell peppers, broccoli, or bean sprouts for more color and variety.
- Protein Substitutes: Try using shrimp, beef, or tofu instead of chicken for a different take on hibachi.
- Add Heat: To make it spicy, add sriracha or red pepper flakes to the chicken marinade or the dipping sauce.
- Lower-Carb Option: Use cauliflower rice instead of white rice for a healthier, lower-carb version.
