Easy Hibachi Chicken

This Easy Hibachi Chicken is amazingly easy to make at home! Just cook the chicken with soy sauce, saute vegetables and make fried rice, all in just one pan!

I serve this dish with Yum Yum Sauce and fried or plain rice. All of the sides can be made ahead of time to save on prep!

I am expanding my recipe collection of takeout dinners made at home to Japanese steakhouse dishes! This Hibachi Chicken is currently my favorite. It's incredibly flavorful and so quick and easy to make. I serve it with plain or fried rice and saute whatever vegetables I have on hand. This dish can be made ahead of time and serve for lunch and dinner throughout the week.

Ingredients:

• chicken: I used boneless skinless chicken breast, cut into bite-size pieces
• soy sauce: I recommend low-sodium; I also like to add just ½ of a teaspoon of sweet soy sauce (it's much thicker than regular soy sauce)
• sesame oil: highly recommended, just remember that it's very potent
• veggies: garlic, onion, zucchini, mushrooms or other veggies you like
• butter

How to make Hibachi Chicken?

• Start by heating up sesame oil, olive oil and one tablespoon of butter.
• Add the chicken and cook until done. Add soy sauce and stir in.
• Once nicely brown, remove the chicken onto a plate. Set aside.
• Add one more tablespoon of butter to the same pan. Add veggies and saute, stirring often, until they reach your desired texture. Add the last tablespoon of butter, let melt and stir in. Add soy sauce and stir.
• If you are serving it with fried rice, remove the veggies onto a plate and make fried rice in the same pan.

Expert tips:

• chicken: use chicken thighs for more flavorful and juicy chicken
• veggies: use what you have on hand
• cooking order: I recommend cooking the chicken first because it will have cooked-on bits (that's flavor!) at the end and once you add veggies, the moisture from them will lift the flavorful bits up and it will make the whole dish more flavorful;
• prep: save on time and make the rice and the Yum Yum sauce ahead of time;

Storing:

Any leftovers should be store in a container with lid, in the fridge for up to 4 days.

More easy Asian recipes:

• Hunan Chicken
• Easy Sesame Chicken
• General Tso's Chicken
• Sheet Pan Stir Fry
• Kung Pao Chicken

For more recipes like this one, feel free to browse our Asian Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Hibachi Chicken

Author: Anna

This Easy Hibachi Chicken is amazingly easy to make at home! Just cook the chicken with soy sauce, saute vegetables and make fried rice, all in just one pan! I serve this dish with Yum Yum Sauce and fried rice. All of the sides can be made ahead of time to save on prep!

5 from 4 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 379 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the chicken:

• ▢ 1 ½ lbs boneless skinless chicken breast see note
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 1 teaspoon sesame oil
• ▢ ½ teaspoon salt
• ▢ 3 tablespoons soy sauce see note

for the veggies:

• ▢ 2 tablespoons unsalted butter
• ▢ 1 zucchini chopped
• ▢ 4 oz baby Bella mushrooms
• ▢ 1 small yellow onion
• ▢ 3 garlic cloves
• ▢ 1 tablespoon soy sauce

Instructions

 

• Cut chicken into bite-size pieces.
  1 ½ lbs boneless skinless chicken breast
• Chop vegetables.
  1 zucchini, 4 oz baby Bella mushrooms, 1 small yellow onion, 3 garlic cloves
• In a large pan, heat up sesame oil, olive oil and melt one tablespoon of butter.
  2 tablespoons olive oil, 1 teaspoon sesame oil, 1 tablespoon unsalted butter
• Add the chicken and cook until done.
  ½ teaspoon salt
• Add soy sauce and stir in. Cook chicken for 2 to 3 minutes, or until golden brown.
  3 tablespoons soy sauce
• Once done, remove the chicken onto a plate. Set aside.
• Add one more tablespoon of butter to the same pan. Add veggies and saute, stirring often, until they reach your desired texture.
• Add the last tablespoon of butter, let melt and stir in. Add soy sauce and stir.
  2 tablespoons unsalted butter, 1 tablespoon soy sauce
• If you are serving it with fried rice, remove the veggies onto a plate and make fried rice in the same pan.

Notes

• You can use chicken thighs.
• I recommend low-sodium soy sauce.
• Serve it with Yum Yum Sauce drizzled over the chicken.
• To make fried rice, follow my recipe for Chicken Fried Rice but omit the chicken.
  Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 379kcal | Carbohydrates: 7g | Protein: 40g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 1502mg | Potassium: 963mg | Fiber: 1g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

Tried this recipe?Leave a comment with rating below!