Hibachi Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
364 kcal
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Course
Main Course
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Cuisine
Japanese
Hibachi Chicken
Description
Hibachi Chicken combines bite-sized chicken pieces cooked quickly in sesame and vegetable oils with a medley of fresh vegetables such as zucchini, onion, carrot, and mushrooms. The chicken is first sautéed with garlic, soy sauce, and butter to develop a rich, savory flavor. The vegetables are then cooked until tender but still crisp, maintaining texture and freshness. This method results in a balanced dish featuring savory, buttery chicken and vibrant, lightly seasoned vegetables.
The accompanying Yum Yum Sauce blends mayonnaise, ketchup, rice vinegar, paprika, and garlic powder into a tangy and creamy dip that complements the stir-fry’s savory notes. Serving the chicken and vegetables over steamed or fried white rice helps make this meal filling and satisfying.
This dish is suitable for versatile protein substitutions, including steak, shrimp, or tofu. The recipe also allows for preparations ahead of time, such as chopping vegetables or making the sauce days in advance, aiding in meal prep and convenience.
Ingredients
- 2 teaspoons sesame oil , divided
- 2 teaspoons vegetable oil divided, or olive oil
- 2 Tablespoons butter , divided
- 3 chicken breast cut into 1-inch cubes (yOr sub steak or shrimp, boneless skinless
- 3 Tablespoons soy sauce divided, low-sodium
- 3 cloves garlic , minced
- salt to taste
- black pepper to taste
- 2 zucchini , chopped
- 1 onion , medium, chopped
- 1 carrot , thinly sliced
- 1 oz package cremini mushroom halved - freshest ones they have, fresh
- 2 cups white rice for serving, cooked, or fried rice
Hibachi Sauce (Yum Yum Sauce):
- 1 cup mayonnaise
- 1 Tbsp ketchup
- 1 Tablespoon rice vinegar
- 3/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- salt
- black pepper
Instructions
- Cook chicken: Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce, and 3 cloves minced garlic to skillet and sauté, until chicken is cooked through. Set aside and cover with foil.
- Cook Veggies: In the same pan add remaining teaspoon each of sesame and vegetable oil. Add vegetables and cook on high heat for 2 minutes. Add 1 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until tender. Return chicken to pan
- Serve chicken and veggies over rice, with yum yum sauce on the side for dipping.
For the Yum Yum Sauce:
- Mix all ingredients together and whisk until well combined. For best flavor results, refrigerate for at least an hour before serving.
Notes
- Chop vegetables ahead of time to speed up meal preparation.
- Yum Yum Sauce can be made in advance and refrigerated for better flavor development.
- Substitute chicken with steak, shrimp, or tofu as preferred.
- For gluten-free versions, use gluten-free soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 1092mg | 46% |
| Potassium | 741mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3188IU | 64% |
| Vitamin C | 22mg | 24% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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