Hibachi Chicken Recipe (Japanese Steakhouse Copycat)
This Japanese steakhouse-style Hibachi Chicken makes for a quick, easy, and super-delicious dinner. Serve it with fried rice, yum yum sauce, and sauteed vegetables for a Hibachi experience at home. Here’s how to make it.
Servings: 4 people
Ingredients
- 2 tablespoons butter salted or unsalted, divided
- 2 tablespoons oil divided
- 1 pound boneless skinless chicken breasts 500 g, cut into thin slices along the grains or into bite-size cubes.
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ½ onion cut into ½ inch pieces
- 2 teaspoons chopped garlic
- 4 ounce button mushrooms 200 g, sliced
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 2 tablespoons dark soy sauce use tamari for gluten-free recipe
Instructions
- Heat 1 tablespoon butter and 1 tablespoon oil in a large, wide nonstick skillet or wok over medium-high heat.
- Add chicken breast, salt, and black pepper, and cook on high heat for 5-6 minutes until the chicken is lightly browned and cooked thoroughly.
- Note – Try to spread the chicken in a single layer so that instead of steaming, it gets stir-fried. Stir frequently. There will be some juices released by the chicken, but they will dry later.
- Now add the remaining 1 tablespoon butter and 1 tablespoon oil, onion, garlic, mushrooms, red bell pepper, yellow bell pepper, and soy sauce to the skillet and mix well.
- Cook on high heat until all the liquid has evaporated, vegetables are slightly cooked, and the chicken is almost dry (4-5 minutes).
- Adjust the seasoning and serve hot. You can garnish the dish with some chopped spring onion greens (scallions) and toasted sesame seeds.
Video
Notes
Make sure to cut the chicken into small, bite-sized pieces so it cooks evenly on the grill.
You can easily double or triple the recipe. But make sure to stir fry in batches; otherwise, the chicken will steam instead of stir-frying.
Overcrowding the grill or skillet can cause the chicken to steam instead of sear, resulting in a rubbery texture. Leave space between the pieces and cook in batches to ensure even cooking.
You can add other veggies like broccoli, zucchini, green beans, asparagus, etc.,
Nutrition
Calories: 284kcal | Carbohydrates: 6g | Protein: 30g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 703mg | Potassium: 709mg | Fiber: 1g | Sugar: 3g | Vitamin A: 798IU | Vitamin C: 28mg | Calcium: 13mg | Iron: 1mg
