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Hibachi Chicken

Hibachi Chicken 

Hibachi Chicken is a flavorful, easy-to-make dish that combines tender chicken cooked with garlic, ginger, and soy sauce. Served with fried rice, sautéed vegetables, and a tangy mustard sauce, it brings the hibachi restaurant experience to your home.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time (Optional): 5 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5–2 pounds Boneless Chicken Breasts or Thighs Skinless and boneless for the best results
  • 2 tablespoons Sesame Oil For flavor and searing the chicken
  • 2 tablespoons Soy Sauce Low-sodium preferred or coconut aminos for a gluten-free version
  • 2 cloves Garlic Minced or paste
  • 1 tablespoon Fresh Ginger Grated or paste
  • 2 tablespoons Teriyaki Sauce Adds sweetness
  • 1 tablespoon Mirin Adds a deeper, authentic flavor (optional)
  • 1 tablespoon Hoisin Sauce Optional, for a sweet-savory kick
  • 1/4 teaspoon Salt For seasoning
  • 1/4 teaspoon Black Pepper For seasoning
  • 1/4 teaspoon Cayenne Pepper Optional for a spicy kick
Mustard Sauce Ingredients:
  • 1/4 cup Light Mayo or Regular Mayo For the creamy base
  • 2 tablespoons Soy Sauce Or coconut aminos for a gluten-free version
  • 1 tablespoon Rice Vinegar Or apple cider vinegar for tanginess
  • 1 tablespoon Dijon or Japanese Hot Mustard For spiciness
Sautéed Vegetables Ingredients:
  • 2 tablespoons Olive Oil or Neutral Oil For cooking veggies
  • 2 cups Mixed Vegetables Carrots, Mushrooms, Zucchini
Fried Rice Ingredients:
  • 4 cups Cooked White Rice
  • 2 tablespoons Butter or Olive Oil For frying the rice
  • 2 cloves Garlic Minced or jarred
  • 2 tablespoons Soy Sauce Or coconut aminos for a gluten-free version
  • 2 each Eggs Scrambled in the rice
  • 2 tablespoons Green Onions For garnish

Equipment

  • Skillet or Wok
  • Large mixing bowl (for marinating chicken)
  • Small bowl (for making mustard sauce)
  • Knife (for chopping veggies)
  • Spatula (for frying rice)
  • Meat thermometer (optional, for checking chicken)

Method
 

  1. Marinate the Chicken: In a bowl, mix soy sauce, sesame oil, garlic, ginger, teriyaki sauce, mirin, hoisin sauce, salt, and black pepper. Add the chicken and marinate for at least 20 minutes.
  2. Cook the Chicken: Heat a skillet over high heat. Add marinated chicken and cook until seared and golden on the outside, about 6–7 minutes per side. Once done, set aside.
  3. Make the Mustard Sauce: In a small bowl, mix light mayo, soy sauce, rice vinegar, and mustard. Adjust the spiciness to taste.
  4. Sauté the Vegetables: In the same skillet, add olive oil and sauté mixed vegetables until tender-crisp, about 5–6 minutes. Season with soy sauce or coconut aminos.
  5. Make the Fried Rice: Add cooked rice to the skillet. Push rice to the side, scramble eggs in the middle, then mix. Season with soy sauce, garlic, and green onions.
  6. Assemble and Serve: Plate the hibachi chicken, fried rice, and sautéed veggies together. Drizzle with mustard sauce and serve immediately.

Notes

The calorie count is an estimate and may vary based on specific ingredients and serving sizes. For more accurate results, refer to the nutrition labels on your ingredients.