Hibachi Chicken
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5.0
6 reviews
Excellent
Hibachi Chicken
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Make hibachi chicken at home with tender chicken, sautéed vegetables, and a creamy yum yum sauce. This easy, flavor-packed meal comes together quickly for a delicious weeknight dinner!
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Ingredients
Chicken
- 1 ½ lbs boneless skinless chicken breast cut into small chunks
- 1 Tablespoon unsalted butter
- 2 cloves garlic minced
- 2 teaspoons grated ginger I use the frozen ginger cubes
- 2 Tablespoons low sodium tamari or soy sauce
- 2 Tablespoons hoisin sauce
- ½ Tablespoon sesame oil
- black pepper to taste
Vegetables
- 2 Tablespoons unsalted butter
- 3 cloves garlic minced
- 1 medium/large zucchini cut into half moons
- 4 oz (1 ½ cups) baby bella mushrooms sliced
- 1 cup carrots about 2 large or 3 small, thinly sliced
- ½ medium/large yellow onion sliced
- 2 Tablespoons low sodium tamari or soy sauce
Yum Yum Sauce
- ¼ cup mayonnaise
- 1 Tablespoon water
- 1 teaspoon tomato paste
- 1 teaspoon rice vinegar
- ½ teaspoon coconut sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- pinch of cayenne
- black pepper to taste
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Instructions
- Chop your veggies, grate ginger, and mince garlic. Place the chopped veggies in one bowl, minced garlic for the veggies in a small bowl, and garlic and grated ginger for the chicken in another small bowl. Set these aside.
- Make yum yum sauce by whisking all the ingredients together in a bowl. Set aside in the fridge until ready to serve.
- Make sauce for chicken by whisking together tamari, hoisin and sesame oil in a small bowl. Set aside.
- Prep your chicken. Chop the chicken into small, bite-size pieces.
- In a large skillet, heat 1 Tablespoon butter over medium heat. Once hot, add the ginger and garlic for the chicken, and sauté for 1-2 minutes until fragrant.
- Add chicken to the skillet. Season with pepper to taste. Stir occasionally until chicken is browned and cooked through and reaches an internal temperature of 165F, about 8-10 minutes. Once the chicken is cooked, pour the sauce into the pan and let it thicken, about 1-2 minutes. Remove pan from heat and transfer chicken to a serving bowl.
- While the chicken is cooking, heat 2 Tablespoons butter in a separate large skillet over medium-high heat. Once hot add minced garlic, stirring until fragrant, about 1 minute. Add veggies into the skillet, and cook for about 5-8 minutes, or until veggies are slightly soft, but still firm. You don’t want to overcook them. Add soy sauce, stir-fry another minute to coat the veggies.
- Divide chicken and veggies between four plates. Add a serving of brown, white or fried rice, cauliflower rice, quinoa or grain of choice. Drizzle with desired amount of yum yum sauce and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, keeping the chicken and veggies separate from sauces. For longer storage, freeze the chicken for up to 3 months and thaw overnight in the fridge. Reheat in a skillet over medium heat for the best texture, or microwave for 1-2 minutes.
Nutrition Information
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Serving
1/4 recipe
Calories
432kcal
(22%)
Carbohydrates
14g
(5%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Cholesterol
120mg
(40%)
Sodium
1102mg
(46%)
Potassium
406mg
(12%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 432kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 120mg | 40% |
| Sodium | 1102mg | 46% |
| Potassium | 406mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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