Hibachi Chicken

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If you’ve ever been to a Hibachi restaurant you know that you’re in for both dinner and a show! The first time I went was with my family when I was a teenager, and now it’s a fun date-night restaurant we love to go to a few times a year.

If you’re not familiar with Japanese Hibachi or teppanyaki, imagine sitting around a large, hot hibachi grill where a chef is standing in the center, cooking a dinner made up of meat or seafood, fresh vegetables, and rice. While he cooks he is entertaining the table with food and knife tricks, and cracking jokes. It’s entertaining and the food is delicious!

Often, the terms hibachi and teppanyaki are used interchangeably, but traditionally hibachi is cooked on a barbecue type grill with a charcoal or gas flame and teppanyaki is cooked on a solid griddle cook surface.

NO SPECIAL EQUIPMENT:


Hibachi literally means “fire bowl” and refers to a method of cooking food over very high heat (sometimes in a large ceramic bowl and often on a large flat grill).  However, to make this easy Hibachi chicken recipe at home, all you need is a large skillet or fry pan!

HOW TO MAKE HIBACHI CHICKEN (A SUMMARY):

  • Cook chicken. Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté until cooked through. Remove to a plate and cover with foil.
  • Cook vegetables.  In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender—do not overcook. Set aside, and repeat steps with remaining vegetables.
  • Serve over rice. Serve chicken and vegetables over rice, with sauce on the side for dipping.
A skillet with cooked chicken pieces next to another skillet with stir-fry vegetables and chicken.
Homemade hibachi sauce, or yum yum sauce, is the star of this meal, and it’s soo easy to make! It kind of tastes like fry sauce with a twist, and you can dip your meat and veggies in it.
  • 1 cup Hellmann’s Mayo
  • 1 Tbsp ketchup
  • 1 Tbsp Rice Vinegar
  • 3/4 tsp Paprika
  • 1/8 tsp Garlic Powder
  • Salt and pepper
  • 1 Tbsp Water
The ingredients for yum yum sauce next to a bowl of the sauce mixed together.
  1. Mix all ingredients together and whisk until well combined.
  2. Refrigerate overnight or at least for 8 hours prior to serving.
A fork dipping a piece of chicken in yum yum sauce.

GREAT FOR MEAL PREP!

This is a great dinner to meal prep! You can double or triple the recipe and set aside the leftovers for lunch or dinner during the week. I like to divide the hibachi chicken and vegetables, rice and stir-fry between these containers.
Meal prepped hibachi chicken in containers with rice and sauce.
Hibahi Chicken
Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE!  An easy dinner that's better than takeout.
 
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Course: Main Course
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 327kcal
Author: Lauren Allen

Ingredients

  • 2 teaspoons sesame oil , divided
  • 2 teaspoons vegetable oil , divided
  • 2 Tbsp butter , divided
  • 3 large boneless , skinless chicken breasts, trimmed and cut into 1-inch cubes (you can also use steak or shrimp here)
  • 3 Tbsp low sodium soy sauce , divided
  • Minced garlic
  • salt and pepper , to taste
  • 2 zucchinis , chopped
  • 1 medium onion , chopped
  • 1 carrot , thinly sliced
  • 1 8- oz package crimini mushrooms , halved – freshest ones they have
  • rice , for serving
  • Hibachi sauce (Yum Yum Sauce):
  • 1 cup Hellmann's Mayo
  • 1 Tbsp ketchup
  • 1 Tbsp Rice Vinegar
  • 3/4 teaspoons Paprika
  • 1/8 teaspoons Garlic Powder
  • Salt and pepper

Instructions

    • Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
    • In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender—do not overcook. Set aside, and repeat steps with remaining vegetables.
    • Serve chicken and vegetables over rice, with sauce on the side for dipping.
    • For the sauce:
    • Mix all ingredients together and whisk until well combined.
  • Refrigerate overnight or at least for 8 hours prior to serving.

Notes

Yum Yum Sauce can be made ahead and stored in the refrigerator for up to one week. 

Nutrition

Calories: 327kcal | Carbohydrates: 9g | Protein: 40g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 659mg | Potassium: 1148mg | Fiber: 2g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 2mg

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