Hibachi Chicken Recipe
Savory chicken, crisp-tender veggies, and authentic fried rice star in this easy, at home version of Hibachi Chicken! With a side of creamy yum yum sauce, it’s sure to be a hit.
Servings: 4
Ingredients
FOR THE CHICKEN
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 3 cloves garlic minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame seed oil
- ¼ teaspoon ground ginger
FOR THE VEGETABLES
- 1 tablespoon vegetable oil
- 1 small yellow onion sliced
- 1 small red bell pepper thinly sliced
- 1 small zucchini sliced
- 1 cup sliced baby bella mushrooms
- 1 tablespoon low sodium soy sauce
- 1 tablespoon hoisin sauce
- salt and fresh ground black pepper to taste
FOR THE FRIED RICE
- 2 tablespoons vegetable oil
- 3 green onions sliced, white parts only, use green parts for garnish
- 2 cups cooked white rice
- 2 tablespoons low sodium soy sauce
- 1 large egg
FOR THE YUM YUM SAUCE
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sugar
- ½ tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons rice vinegar
- 2 tablespoons water
Instructions
FOR THE CHICKEN
- Place cut up chicken in a mixing bowl.
- To the chicken add the minced garlic, soy sauce, sesame seed oil, and ginger; stir to combine.
- Heat a large skillet or wok over medium-high heat.
- Add the chicken to the heated skillet and cook for 6 to 8 minutes, or until chicken is cooked through. Stir occasionally.
- Remove from the skillet and set aside.
FOR THE VEGETABLES
- Wipe down the skillet and return to the burner.
- Add 1 tablespoon vegetable oil and heat it up over medium-high heat.
- Add the sliced onions to the hot oil and cook for 1 minute.
- Stir in the slices of peppers, zucchini, and mushrooms.
- Add the soy sauce, hoisin sauce, and season with salt and pepper.
- Stir and cook for about 4 to 5 minutes, or until the veggies are crisp-tender.
- Remove veggies from the skillet and set aside.
FOR THE RICE
- Return pan to the burner.
- Add 2 tablespoons vegetable oil and set over medium-high heat.
- Add in the green onions and cook for 30 seconds.
- Stir in the rice and soy sauce; cook for 5 minutes or until rice is heated through.
- Make a well in the center of the rice and crack in the egg; stir, toss, and scramble until egg is set.
- Remove from heat.
MAKE THE YUM YUM SAUCE
- In a bowl combine the mayonnaise, ketchup, sugar, paprika, garlic powder, rice vinegar and water; whisk until completely incorporated. Add more water for a thinner consistency, one tablespoon at a time.
- For best flavor, refrigerate for a couple hours before using.
- Serve Hibachi Chicken with the vegetables, fried rice, and yum yum sauce on the side.
Nutrition
Calories: 743kcal | Carbohydrates: 39g | Protein: 32g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 1400mg | Potassium: 931mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1681IU | Vitamin C: 53mg | Calcium: 63mg | Iron: 2mg
