hibachi chicken recipe,hibachi chicken
Learn how to make a restaurant-style hibachi chicken recipe at home with perfectly seasoned fried rice and fresh vegetables. Master this Japanese-inspired dish in 30 minutes.
Equipment
- Large Skillet or Wok For searing chicken and stir-frying vegetables
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Cut into bite-sized pieces
- 2 tbsp Vegetable oil For cooking the chicken
- 3 tbsp Butter Adds flavor to the chicken and vegetables
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1/4 cup Soy sauce Use low-sodium for a healthier option
- 2 tbsp Rice wine vinegar
- 1 tbsp Chinkiang vinegar
- 1 tbsp Lemon juice
- 1 tbsp Brown sugar
- 1 tbsp Sesame oil
- 1 cup Zucchini, sliced
- 1 cup Mushrooms, sliced
- 1 cup Onion, diced
For the Yum Yum Sauce (optional, but essential for a hibachi experience):
- 1 cup Mayonnaise
- 1 tbsp Ketchup
- 1 tbap Melted butter
- 1 tbsp Mirin
- 2 tsp Rice vinegar
- 1/4 tsp Paprika
- 1/4 tsp Garlic powder
- 1 tbsp Granulated sugar
- 1-2 tbsp Water (until desired consistency)
Instructions
Step 1
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
Step 2
- Add the chicken pieces and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
Step 3
- In the same skillet, add 1 tablespoon of butter. Add minced garlic and grated ginger, then sauté for 1 minute until fragrant.
Step 4
- Add soy sauce, rice wine vinegar, Chinkiang vinegar, lemon juice, and brown sugar to the skillet. Stir well and simmer for 2-3 minutes.
Step 5
- Return the chicken to the skillet, add 1 tablespoon of sesame oil, and toss to coat the chicken in the sauce. Cook until the sauce thickens.
Step 6
- In a separate skillet, melt the remaining butter. Add zucchini, mushrooms, and onions. Sauté for 3-4 minutes until vegetables are tender but still crisp.
Step 7
- Serve the chicken hot with the sautéed vegetables and hibachi fried rice. Optionally, drizzle with homemade Yum Yum sauce.