RestaurantStyle Hibachi Chicken

Recipe Introduction

Quick Hook

Ever fancied a taste of your favourite Japanese steakhouse but can’t be arsed to leave the house? Honestly, who can? This Hibachi chicken recipe brings all that deliciousness straight to your kitchen.

Think tender chicken, loads of flavour, and minimal effort.

Brief Overview

Hibachi, while often associated with Japan, is a term that's become totally anglicised in the best way. This easy Hibachi chicken dish takes about 30 minutes to make, including prep.

This recipe yields 4 servings. Perfect for a family dinner.

Main Benefits

This dish is high in protein, which is great for muscle building. Plus, it's dead easy to add Hibachi chicken with vegetables for extra nutrients.

What makes this recipe stand out? It tastes like a restaurant style chicken recipe , but you made it yourself! Oh my gosh, are you a chef?

RestaurantStyle Hibachi Chicken Recipe Card

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Preparation time:15 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 2 tablespoons (30ml) vegetable oil (or sesame oil for extra flavor)
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (14g) unsalted butter
• 1 tablespoon (6g) minced garlic
• ½ teaspoon ground black pepper
• Salt to taste
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) mirin (or rice vinegar)
• 1 tablespoon (15ml) sake (optional)
• 1 teaspoon (4g) granulated sugar
• 1 small onion, sliced
• ½ medium zucchini, chopped
• 8 oz (225g) mushrooms, halved

Instructions:

• Cube the chicken, slice the onion (if using), chop the zucchini (if using), and halve the mushrooms (if using).
• In a small bowl, whisk together soy sauce, mirin (or rice vinegar), sake (if using), and sugar until the sugar is dissolved. Set aside.
• Heat a large skillet or griddle over medium-high heat. Add the vegetable oil.
• Add the chicken to the hot pan in a single layer, being careful not to overcrowd. Sear for 2-3 minutes without moving. Then, stir occasionally, cooking until browned and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes total.
• Add the minced garlic, butter, and black pepper to the pan. Stir well to coat the chicken, cooking for another minute until fragrant.
• Pour the hibachi sauce over the chicken. Cook for another 2-3 minutes, until the chicken is well-glazed and the sauce has thickened slightly.
• Push the chicken to the side of the pan or remove it temporarily. Add more oil if needed. Stir-fry the vegetables until tender-crisp, 3-5 minutes.
• Combine the cooked vegetables with the chicken. Serve hot over steamed rice, fried rice, or with hibachi noodles. Drizzle with yum yum sauce if desired.

Nutrition Facts

Calories:350

Fat:15g

Fiber:1g

Recipe Info

Category:Dinner

Cuisine:Asian

Kick-Ass Hibachi Chicken: Why You'll Flip!

Want a quick chicken dinner idea ? Of course you do! This isn’t your average chicken stir fry recipe . It's a proper Japanese steakhouse chicken experience at home.

No need to shell out at Benihana. You can totally make homemade Hibachi chicken in your PJs.

Honestly, this recipe is foolproof. Even if you are a beginner in the kitchen you should be able to make this dish.

The key is prepping everything beforehand. Plus, it’s way healthier than takeout. Trust me, the flavour is banging.

Getting Started with Your Hibachi Chicken Journey

What you need: About 1 1/2 lbs of boneless, skinless Hibachi chicken thighs recipe or breasts. And a few other bits and bobs that you probably already have.

We'll also cover optional ingredients like onion and zucchini if you're feeling fancy. Are you ready to take on the challenge?

Level Up Your Hibachi chicken recipe Game

Craving that delicious Japanese steakhouse chicken experience at home? This Hibachi chicken thighs recipe will make you feel like a culinary ninja.

It's way easier than you think. Let's dive into the Easy hibachi chicken ingredient list and gear you'll need to whip up this flavour sensation.

Main Ingredients Breakdown

Let's get down to the nitty-gritty. For the chicken, you'll need: 1 ½ lbs (680g) of boneless, skinless chicken thighs or breasts.

Cut them into bite-sized pieces, about 1-inch cubes. I've made this Teppanyaki chicken recipe with both, and honestly, thighs are more forgiving.

They stay juicy even if you overcook them a bit. If you're using chicken breasts, look for ones that are plump and pink.

You also need 2 tablespoons (30ml) of vegetable oil. Or, sesame oil if you're feeling fancy. Plus, 2 tablespoons (30ml) of soy sauce, 1 tablespoon (14g) of butter (unsalted is best), 1 tablespoon (6g) of minced garlic, and ½ teaspoon of ground black pepper.

Salt to taste, naturally.

Fancy a sauce? For the hibachi sauce (and trust me, you do!), grab 2 tablespoons (30ml) of soy sauce, 1 tablespoon (15ml) of mirin, 1 tablespoon (15ml) of sake (optional, don't stress if you don't have it), and 1 teaspoon (4g) of sugar.

For the Hibachi chicken with vegetables , you can add 1 sliced small onion, ½ chopped medium zucchini, and 8 oz (225g) halved mushrooms.

Honestly, feel free to throw in whatever veggies you've got kicking about. It's a brilliant way to use up odds and ends.

This can also double as a Chicken stir fry recipe .

Seasoning Secrets and Swaps

The magic's in the flavour profile. The soy sauce, garlic, and pepper are your core trio. Don’t skimp on the garlic! The mirin adds a touch of sweetness and depth you can substitute with rice vinegar.

Also, don't be afraid to experiment. A pinch of ginger or a dash of chili flakes can take this dish to the next level.

This is a truly Restaurant style chicken recipe .

Equipment Essentials

You don't need a fancy teppanyaki grill. A large skillet or griddle will do the trick just fine. Cast iron is excellent.

You'll also need a mixing bowl for the sauce, measuring cups and spoons. A cutting board and chef's knife go without saying.

If you don't have a griddle, you've got this! Think of it like this: this Homemade hibachi chicken Quick chicken dinner ideas Hibachi chicken and rice will be a quick and easy hit with the family.

Let's Cook Restaurant-Style Hibachi Chicken at Home!

Craving that Japanese steakhouse chicken experience? Honestly, who isn't? It's all about the sizzle, the show, and that easy hibachi chicken taste that's just divine.

But let's face it, going out can be a pain in the backside. What if I told you could have a killer Hibachi chicken recipe right in your own kitchen? Sounds good, right? Well, grab your apron, and let's get cooking!

I remember the first time I tried making it. Oh my gosh, what a disaster! The chicken was dry, the sauce was bland, and I nearly set off the smoke alarm.

But don't worry, I've tweaked and tested until I've got a Teppanyaki chicken recipe that's foolproof. Forget the stress; this homemade hibachi chicken is all about fun and flavour.

Prep Like a Pro

• Mise en place is KEY. Chop 1 ½ lbs of chicken thighs or breasts into bite-sized pieces. Slice your veggies – half a zucchini and one small onion works wonders!

• Time-saver? Make the Hibachi chicken with vegetables and sauce ahead. Store them in separate containers in the fridge.

• Safety first. Always wash your hands before and after handling raw chicken!

Sizzle Your Way to Success

1. Mix 2 tablespoons soy sauce, 1 tablespoon mirin (or rice vinegar), 1 tablespoon sake (optional), and 1 teaspoon sugar for the sauce.

2. Heat 2 tablespoons of oil (vegetable or sesame) in a large skillet over medium-high heat.

3. Add the chicken in a single layer. Sear for 2- 3 minutes without moving.

4. Stir the chicken and cook for 5- 7 minutes until browned and cooked through (165° F/ 74° C ). Use a meat thermometer!.

5. Add 1 tablespoon minced garlic, 1 tablespoon butter, and ½ teaspoon black pepper. Stir.

6. Pour in your sauce. Cook for 2- 3 minutes until the chicken is glazed.

7. Stir-fry your veggies for 3- 5 minutes , until tender-crisp.

8. Combine chicken and veggies. Serve over rice!

Pro Tips to Blow Their Socks Off

• Don't overcrowd the pan . This stops the chicken from browning properly. Do it in batches if you have to.

• Common mistake alert! Overcooking the chicken. Nobody likes dry chicken. Use a thermometer.

• Fancy a quick Chicken stir fry recipe ? Just add more veggies like broccoli, peppers and carrots! Plus you can use this recipe as Hibachi chicken and rice .

  What's not to love?

This isn't just a quick chicken dinner idea ; it's an experience! You can easily adapt this recipe to create that restaurant style chicken recipe you've been looking for.

So there you have it. Now, go impress your mates with some amazing Hibachi chicken thighs recipe ! You've totally got this!

Recipe Notes for Hibachi Chicken Recipe

Right, so you're about to tackle this Hibachi chicken recipe , yeah? Ace decision. Trust me, you're gonna love it.

It’s Restaurant style chicken recipe without the massive bill. Before you dive in, here are a few things I've picked up along the way – little tweaks and tips to make your Easy hibachi chicken experience even better.

Let’s get started!

Serving Suggestions: Turn Your Hibachi Chicken and Rice into a Culinary Masterpiece

Presentation is key, innit? For the Hibachi chicken and rice , grab a nice bowl and arrange the rice neatly.

Top with the glistening chicken. Sprinkle some sesame seeds for a bit of poshness. I once tried plating it on a long platter, like they do in proper restaurants.

Looked the business, it did!

As for sides, some steamed broccoli or a quick Chicken stir fry recipe with mixed veggies is spot on. A chilled glass of Japanese beer or even some sparkling water with a squeeze of lemon cuts through the richness nicely.

I remember once serving it with sweet potato fries. Odd, but surprisingly banging!

Storage Tips: Keeping Your Teppanyaki Chicken Recipe Fresh

Got leftovers? No worries, mate. Let the Homemade hibachi chicken cool completely. Then, pop it into an airtight container. It’ll keep happily in the fridge for about three days.

Honestly, though, it never lasts that long in my house.

Freezing is also an option. Pack it in freezer-safe bags, squeezing out any excess air. It’ll be good for up to two months.

When you're ready to reheat, just thaw it overnight in the fridge and warm it up in a pan or microwave.

Mind you, it might lose a tiny bit of its original texture, but the flavour is still wicked. Make sure the internal temperature reaches 165° F ( 74° C) .

Variations: Spice Up Your Hibachi Chicken Thighs Recipe

Fancy a bit of a twist? For a low-carb version, swap the rice for cauliflower rice or courgetti noodles. Works a treat, it does.

If you're after a seasonal thing, try adding some roasted butternut squash in autumn or asparagus in spring. Adds a bit of seasonal cheer, you know? I once threw in some pineapple chunks just for kicks.

Bloody lovely!

Nutrition Basics: Feel Good About Your Japanese Steakhouse Chicken

Right, so roughly speaking, a serving of this Hibachi chicken with vegetables clocks in at around 350 calories. It’s packed with protein from the chicken, which is great for muscle building and feeling full.

Plus, you're getting some vitamins and minerals from any veggies you chuck in. Remember, though, these are just estimates. It all depends on your portion sizes and what you add.

So there you have it! A few extra bits to help you smash this Quick chicken dinner ideas . Honestly, give it a go, you won't regret it.