Description
Easy Hibachi Chicken is a flavorful and satisfying dish featuring tender, marinated chicken cooked to golden perfection, served with sautéed vegetables and garlicky fried rice. Paired with a tangy and slightly spicy dipping sauce, this meal brings the classic hibachi experience to your home kitchen with simple ingredients and straightforward steps.
Ingredients
Scale
Chicken Marinade
- 1 pound chicken breasts, cubed into bite-size pieces
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon ground ginger
Dipping Sauce
- â…” cup mayonnaise
- 1 Tablespoon dijon mustard
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 2 teaspoons rice vinegar
- Splash of sriracha
Vegetables
- 1 Tablespoon olive oil
- 1 Tablespoon soy sauce
- 1 clove garlic, minced
- 1 sweet onion, sliced
- 1 medium zucchini, chopped
- 1 cup mushrooms, halved
- 2 cups sliced carrots
- 2 green onions, sliced
- 2 teaspoons sesame seeds
Rice and Garnish
- 1 Tablespoon salted butter
- 1 clove garlic, minced
- 2 cups white rice, cooked
- 2 Tablespoons soy sauce
- Dash of salt
- Dash of black pepper
Instructions
- Prepare Rice: If you don’t have cooked rice ready, start by cooking 2 cups of white rice. This ensures rice is done by the time the rest of the meal is prepared.
- Marinate Chicken: In a large bowl, combine 1 tablespoon sesame oil, 1 tablespoon soy sauce, 2 teaspoons lemon juice, 1 minced garlic clove, and ½ teaspoon ground ginger. Add cubed chicken breasts and stir to coat evenly. Let it marinate briefly while prepping other ingredients.
- Cook Chicken: Heat a large frying pan over medium-high heat. Add the marinated chicken mixture and cook until the chicken is golden brown and no pink remains inside, about 10 minutes.
- Make Dipping Sauce: While chicken cooks, mix â…” cup mayonnaise, 1 tablespoon dijon mustard, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons rice vinegar, and a splash of sriracha in a small bowl. Stir well and set aside.
- Clean Skillet: Once chicken is cooked, remove it from the skillet and wipe the skillet clean to prepare for vegetables.
- Sauté Vegetables: In the cleaned skillet, mix 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 minced garlic clove, sliced onion, chopped zucchini, halved mushrooms, and sliced carrots. Sauté over medium-high heat until vegetables are tender yet still firm, about 5 to 10 minutes. Remove from heat and stir in sliced green onions and 2 teaspoons sesame seeds.
- Make Fried Rice: Heat a large skillet over medium heat and add 1 tablespoon salted butter. Once melted, add 1 minced garlic clove and stir-fry for 15-20 seconds until fragrant. Add the cooked white rice and 2 tablespoons soy sauce, seasoning with dash of salt and black pepper. Cook until heated through, stirring frequently.
- Serve: Plate the cooked hibachi chicken, sautéed vegetables, and garlic soy fried rice. Serve with the prepared mustard dipping sauce on the side for an enhanced flavor experience.
Notes
- Use day-old rice for best fried rice texture, as it prevents clumping.
- Adjust sriracha quantity according to your preferred spice level.
- You can swap chicken breasts for thighs for juicier meat.
- Feel free to add bean sprouts or other favorite vegetables to the vegetable mix.
- Ensure vegetables remain slightly crisp for authentic hibachi style.
- Use low sodium soy sauce if you want to control salt levels.
