Perfect Hibachi Chicken Recipe

Introduction

Perfect Hibachi Chicken is a flavorful and satisfying dish that brings the taste of Japanese steakhouse cooking right into your kitchen. With tender chicken, sautéed vegetables, and savory fried rice, it’s a complete meal that comes together quickly. Serve it with a tangy mustard sauce for an extra layer of deliciousness.

Ingredients

• 1 lb chicken breasts, diced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced
• 1 tsp fresh minced ginger
• 1/2 cup light mayo
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp dijon mustard
• 1 tbsp olive oil
• 1 carrot, thinly sliced
• 1 cup mushrooms, sliced in half
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 tbsp soy sauce, plus salt & pepper to taste
• 2 cups cooked white rice
• 2 tbsp butter
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 1 egg
• 4 green onions, sliced

Instructions

1. Step 1: In a small bowl, mix together the sesame oil, 2 tablespoons soy sauce, hoisin sauce, minced garlic, and minced ginger. Pour this sauce over the diced chicken and cook in a large skillet over medium-high heat for about 10 minutes, stirring occasionally until the chicken is fully cooked. Remove the chicken from the pan and wipe the pan clean.
2. Step 2: Cook the white rice following package instructions, either in a rice cooker or on the stovetop. You can prepare the rice up to two days in advance if preferred. While the rice cooks, combine light mayo, 1 tablespoon soy sauce, rice vinegar, and dijon mustard to make the mustard sauce and set aside.
3. Step 3: Add the olive oil to the same skillet, then toss in the carrot, mushrooms, onion, and zucchini. Season with salt, pepper, and 1 tablespoon soy sauce. Cook for about 5 minutes until the vegetables are tender-crisp. Remove from heat and set aside with the chicken.
4. Step 4: Melt butter in the skillet over medium heat, then sauté minced garlic for about 30 seconds until fragrant. Add the cooked rice and 3 tablespoons soy sauce, stirring and cooking for 5 minutes until the rice is heated through. Create a well in the center of the rice and crack in the egg, scrambling it gently until just set. Stir in green onions and remove from heat.
5. Step 5: Plate the hibachi chicken, sautéed vegetables, and fried rice. Serve with the prepared mustard sauce on the side. Enjoy your homemade hibachi feast!

Tips & Variations

• Use day-old rice for the best texture when making fried rice to prevent sogginess.
• Swap chicken breasts with thighs for a juicier result.
• Add a splash of mirin or sake to the sauce for extra depth of flavor.
• Include other vegetables like bell peppers or broccoli for more variety.

Storage

Store leftover hibachi chicken, vegetables, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid reheating the mustard sauce; instead, serve it fresh or prepare a new batch when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure the hoisin sauce is also gluten-free to adapt this recipe for gluten-sensitive diets.

What can I substitute for the egg in the fried rice?

If you prefer to omit the egg, you can simply skip it or substitute with scrambled tofu for a vegan option.

Perfect Hibachi Chicken Recipe

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★★★★★

4.6 from 90 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Perfect Hibachi Chicken recipe replicates the classic Japanese steakhouse style dish at home with juicy chicken breasts marinated in a savory sauce, stir-fried vegetables, and flavorful fried rice complemented by a tangy mustard dipping sauce. It’s a quick and delicious meal ideal for weeknights or any day you crave a restaurant-quality hibachi dinner.

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Ingredients

Scale 1x2x3x

Hibachi Chicken Marinade

• 1 lb chicken breasts, diced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced
• 1 tsp fresh minced ginger

Mustard Sauce

• 1/2 cup light mayo
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp dijon mustard

Vegetables

• 1 tbsp olive oil
• 1 carrot, thinly sliced
• 1 cup mushrooms, sliced in half
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 tbsp soy sauce
• Salt and pepper, to taste

Fried Rice

• 2 cups cooked white rice
• 2 tbsp butter
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 1 egg
• 4 green onions, sliced

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Instructions

1. Marinate and cook chicken: In a small bowl, mix together the sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger. Pour this marinade over the diced chicken breasts. Heat a large skillet over medium-high heat, then add the chicken and sauce. Cook, stirring occasionally, for about 10 minutes or until the chicken is fully cooked through and tender. Remove chicken from the pan and wipe the pan clean.
2. Prepare rice and mustard sauce: While the chicken cooks, prepare 2 cups of white rice either in a rice cooker or on the stovetop following package instructions. Alternatively, cooked rice can be prepared up to two days in advance. Meanwhile, in a small bowl, whisk together the light mayonnaise, soy sauce, rice vinegar, and Dijon mustard to create the mustard sauce; set aside.
3. Cook vegetables: Add olive oil to the now empty skillet and heat over medium-high. Add the thinly sliced carrot, halved mushrooms, chopped yellow onion, and chopped zucchini to the pan. Season with soy sauce, salt, and pepper to taste. Sauté the vegetables for about 5 minutes or until they are tender but still crisp. Remove from heat and set aside.
4. Make fried rice: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the cooked rice and soy sauce, stirring to combine, and cook for about 5 minutes until the rice is heated through. Create a small well in the center of the rice and crack in the egg. Scramble the egg gently until just set, then mix it evenly into the rice. Stir in the sliced green onions. Remove from heat.
5. Serve and enjoy: Plate the fried rice alongside the cooked hibachi chicken and sautéed vegetables. Serve with the prepared mustard sauce on the side. Enjoy your homemade hibachi-style chicken dinner!

Notes

• You can prepare the rice a day or two in advance and refrigerate to save time.
• Adjust soy sauce amounts to control saltiness according to preference.
• For extra flavor, garnish with sesame seeds or serve with sliced lemon wedges.
• You may substitute chicken thighs for breasts for juicier results.
• Use a non-stick skillet or cast iron pan for even cooking and easy cleanup.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Keywords: hibachi chicken, Japanese chicken recipe, fried rice, stovetop hibachi, easy dinner, homemade hibachi