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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
