Easy Hibachi Chicken
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Easy Hibachi Chicken
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This Hibachi Chicken includes chicken, veggies, and rice with a delicious yum yum sauce bringing the sizzling flavors of your favorite Japanese steakhouse right to your kitchen.
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Ingredients
Chicken
- 1 pound chicken breasts cubed into bite-size pieces
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 2 teaspoons lemon juice
- 1 clove garlic
- ½ teaspoon ground ginger
Mustard Sauce
- ⅔ 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
- 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
- 1 Tablespoon salted butter
- 1 clove garlic
- 2 cups white rice cooked
- 2 Tablespoons soy sauce
- Dash of Salt
- dash of black pepper
Instructions
- If you don’t have rice ready, it is best to cook rice first. You can have the rest of the meal ready by the time you have cooked rice.
- Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tsp lemon juice, 1 clove of garlic, and ½ tsp ginger powder in a large bowl. Stir in chicken to coat evenly.
- Heat a large frying pan to medium-high heat. Pour in the chicken mixture and cook chicken until golden brown- no pink visible. (about 10 minutes)
- While the chicken is cooking, you can make the dipping sauce. Put the mayonnaise, dijon mustard, soy sauce, honey, rice vinegar, and a splash of sriracha into a small bowl and give it a good stir.
- When the chicken is fully cooked, remove it from the skillet and wipe the skillet out.
- Next we will create the vegetable mix. Stir together 1 tbsp oil, 1 tbsp soy sauce, garlic, onion, zucchini, mushrooms and bean sprouts. Saute vegetables at medium high heat until they are tender but still firm. (This will take 5-10 minutes.) Remove the vegetables from the skillet. Stir in the green onions and 2 tsp sesame seeds.
- Heat a large skillet to medium heat. Add 1 tbsp butter and allow it to melt. Then add garlic and stir fry this for 15 to 20 seconds. Add the cooked rice and soy sauce to the garlic butter. Add salt and pepper to taste. Cook until fully heated through.
- Serve the cooked chicken, sautéed vegetables, and fried rice with the mustard sauce on the side.
Notes
- White rice is classic for this recipe and I like that it allows the other flavors to shine. You may try this recipe with jasmine rice or even brown rice if you prefer. You could even try it with cauliflower rice. They both fry well and won’t overpower the other ingredients.
- White rice is classic for this recipe and I like that it allows the other flavors to shine. You may try this recipe with jasmine rice or even brown rice if you prefer. You could even try it with cauliflower rice. They both fry well and won’t overpower the other ingredients.
Nutrition Information
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Calories
657kcal
(33%)
Carbohydrates
39g
(13%)
Protein
31g
(62%)
Fat
42g
(65%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
20g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
96mg
(32%)
Sodium
1706mg
(71%)
Potassium
842mg
(24%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
308IU
(6%)
Vitamin C
17mg
(19%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 42g | 65% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 1706mg | 71% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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