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Chicken Hibachi Recipe
This Hibachi Chicken recipe is every bit as swoon worthy as Benihanas at a fraction of the price! The juicy, savory chicken is extra tender thanks to my “velveting” technique, the veggies are fresh, crisp tender and completely customizable, and the rice is buttery, umami fantastic with a kiss of toasted sesame oil. Marry the full-flavored trio together with creamy, tangy, slightly sweet and spicy Yum Yum Sauce and you can skip the takeout forever!
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings:
4
-5 servings
Course:
Main Course
Cuisine:
Asian, Japanese
Ingredients
Yum Yum Sauce
- 1 recipe Yum yum sauce <--click for recipe
Chicken Marinade
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil toasted
- 1 teaspoon mirin or sweet Japanese rice wine or dry sherry
- 1 teaspoon baking soda
- 1/2 teaspoon sriracha
- 1 lb. chicken breast chopped into 1-inch pieces
For Cooking Chicken
- 1 1/2 tablespoons neutral oil
- 1 tablespoon butter unsalted
- 1 tablespoon oyster sauce
- 1/2 tablespoon ginger minced
- 2 cloves garlic minced
Stir Fried Vegetables
- 1 tablespoon neutral oil (light olive, avocado, canola or vegetable)
- 1 carrot thinly sliced
- 1 cup cremini mushrooms sliced or quartered
- 1 red bell pepper sliced into 1-inch pieces
- 1 yellow onion sliced into 1-2-inch pieces, small or half large
- 1 small zucchini sliced ½-inch thick, halved
- 1 tablespoon soy sauce reduced sodium
- 2 cloves garlic minced
- 1/2 tablespoon ginger minced
- salt to taste
- black pepper to taste
Fried rice sauce
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon oyster sauce
- 1 tablespoon mirin or sweet Japanese rice wine or dry sherry
- 1 teaspoon sesame oil toasted
- salt to taste
- black pepper to taste
Fried rice
- 1 1/2 tablespoons butter unsalted
- 1/2 tablespoon neutral oil
- 3 cloves garlic minced
- 2 cups rice see notes for fresh rice, cooked, day-old, packed
- 2 egg whisked
- 4 green onion sliced
Instructions
Make Yum Yum Sauce
- Click HERE to see recipe. Whisk the sauce ingredients together in a medium bowl, cover and refrigerate until ready to use. Yum Yum Sauce can be prepared up to 7 days ahead of time.
Cup of Yum
Marinate Chicken
- Whisk all of the Chicken Marinade ingredients together in a large bowl or freezer bag except the chicken. Add the chopped chicken and turn until evenly coated.
- Let sit at room temperature while you prep your veggies and fried rice sauce; preferable 30 minutes (no more).
Fried Rice Sauce
- Whisk the sauce ingredients together; set aside.
Cook Chicken
- Heat 1 1/2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Once hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides.
- Add the butter, oyster sauce, ginger and garlic and stir fry 30 seconds, or until chicken is cooked through. Transfer to a plate along with any sauce/juices; wipe out skillet.
Cook Vegetables
- To the now empty pan, heat 1 tablespoon oil over medium-high heat. Add vegetables and stir fry for 4 minutes. Add soy sauce, garlic and ginger and stir fry an additional 1-2 minutes, or until vegetables are crisp-tender to your liking. Season with plenty of salt and pepper to taste. Remove from the pan.
Fried Rice
- To the now empty pan, melt 1 1/2 tablespoons butter with 1/2 tablespoon oil over medium high heat. Add the garlic and sauté for 30 seconds. Add the rice and sauce and cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom).
- Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Pour the whisked eggs into the center and scramble until the eggs are set. Add the green onions, then stir everthing together. Remove from heat.
Serve
- Serve chicken, rice and vegetables while warm with Yum Yum Sauce on the side.
Notes
- Sesame oil: Please use toasted sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor whereas light sesame oil is a low flavor oil.
- Oyster sauce: This is a game changer and will elevate your fried rice and all of your Asian cooking! You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
- Rice wine: This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.
- Make it gluten free: Use tamari instead of soy sauce. Use gluten free oyster sauce like Kikkoman brand.
- Make it vegan: Swap the chicken for tofu. Place firm tofu in a pie plate. Top with a heavy plate and weigh it down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes before marinating. Skip the eggs, use vegan butter, and swap the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.
- Use a nonstick skillet. The velveting on the chicken makes it prone to sticking, so you must use a nonstick skillet (this one is my favorite).
- Cold rice hack. You must use chilled, cooked rice, otherwise, your fried rice will be mushy and clump together. Two-day-old rice is ideal because it's not only chilled but slightly dried out. However, if you can't plan ahead, spread your freshly made rice on a baking sheet, cover with plastic wrap, and freeze for 10-15 minutes until chilled (but not frozen).
- Use butter: There’s a reason why Japanese steak houses use a big slab of butter for making fried rice - it tastes WAY better than any oil you could use. It also makes the rice brown beautifully.
- Let the rice brown a bit on the bottom. If you like your rice a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom.
- Don't skip the Yum Yum Sauce. No Chicken Hibachi meal is complete without because it’s phenomenally YUMMY! It marries all of the ingredients and textures together and will be sorely missed if you skip it.
- Chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours. The marinade ingredients can also be whisked together up to 24 hours in advance and stored in the refrigerator WITHOUT the chicken.
- Chop veggies: Chop the garlic, grate the ginger and chop the veggies 24 hours in advance and store in separate airtight containers in the refrigerator.
- Cook rice: Make the rice up to 5 days in advance and store in the refrigerator.
- Make the Yum Yum Sauce: The sauce can be whisked together up to 7 days ahead of time and stored in the refrigerator.