Hibachi Chicken recipe

Why You’ll Love This Recipe

• Quick to prepare — ready in about 30 minutes

• Rich, savory flavor with a hint of butter and garlic

• Juicy chicken with a delicious glaze

• Restaurant-style at home — no special equipment needed

• Excellent with sides like fried rice, grilled veggies, or noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the hibachi chicken:

• Boneless, skinless chicken breasts (or thighs), cut into bite-size cubes

• Butter

• Soy sauce (low-sodium is an option)

• Sesame oil (toasted or regular)

• Garlic, minced

• Salt

• Black pepper

For vegetables (optional but traditional):

• Zucchini, sliced or cubed

• Onion, chopped

• Mushrooms, halved

• Carrot, thinly sliced

• Other vegetables you prefer

For serving / sauces (optional):

• Cooked white or fried rice

• Yum Yum sauce (creamy, mildly tangy dipping sauce)

• Lemon wedges

Directions

1. Prepare the chicken. Cut chicken into bite-size pieces. Season with a little salt and pepper.

2. Heat your pan or griddle. Use a skillet, wok, or griddle. Preheat over medium-high heat.

3. Cook the chicken (first sear). Add a bit of sesame oil (or a blend of sesame + neutral oil) to the hot pan. Add the chicken pieces in a single layer, leaving space between pieces so they can sear (don’t crowd the pan). Let cook undisturbed for a minute or two, then flip to brown the other side.

4. Add butter, garlic & sauce. Once chicken is mostly cooked through, add butter and minced garlic. Stir. Add soy sauce (and additional sesame oil if desired). Toss so chicken gets coated in sauce, letting it thicken slightly. Cook just until fully cooked (internal temperature ~165 °F / 74 °C).

5. Cook the vegetables (if using). In the same pan (or alongside), add a little more oil or butter, then sauté the vegetables until tender-crisp. You can season them also with soy sauce or a pinch of salt and pepper.

6. Combine & rest. Return the chicken to the vegetables (if separated) and toss together so flavors mingle. Remove from heat.

7. Serve. Plate the chicken and vegetables over rice, and offer sauce (like yum yum) on the side. Garnish with lemon wedges if desired.

Servings and timing

• Servings: ~4

• Prep time: ~10 minutes

• Cook time: ~15–20 minutes

• Total time: ~25–30 minutes

Variations

• Use chicken thighs instead of breast for more juiciness

• Marinate briefly (10–15 minutes) in soy sauce + a touch of cornstarch or rice wine to “velvet” the chicken (a trick for more tender meat) Carlsbad Cravings

• Spicy version: Add red pepper flakes or a dash of hot sauce

• Gluten-free: Use tamari instead of soy sauce

• Add a glaze: Include a bit of hoisin or teriyaki sauce along with soy sauce for a sweeter glaze

• Swap proteins: Replace or mix chicken with shrimp, beef, or tofu

Storage/Reheating

• Storage: Let cool, then store in an airtight container in the refrigerator for up to 3–4 days

• Reheating: Reheat gently on the stovetop with a splash of water or sauce to prevent drying. Avoid high heat.

• Note: If you froze cooked hibachi chicken, thaw in the fridge and reheat as above.

FAQs

What cut of chicken is best?

Boneless, skinless chicken breast is common, but thighs work well too (they stay moister).

What is “velveting” and is it necessary?

Velveting is a technique using baking soda, cornstarch, or marinade to tenderize meat. It’s optional but can make chicken extra silky. Carlsbad Cravings

Can I cook hibachi chicken without butter?

Yes — you can use oil instead. Butter adds richness and flavor but isn’t strictly required.

When should I add garlic?

Add garlic once the chicken is mostly cooked, just before finishing, so it doesn’t burn.

Do I have to include vegetables?

No, but vegetables—such as zucchini, onion, mushrooms—are traditional and make it a more complete dish.

Can I double or halve the recipe?

Absolutely — just scale ingredients proportionally; cooking times remain similar (just ensure not to overcrowd the pan).

What sauce should I serve with it?

Yum Yum sauce is a classic option. A simple option: mix mayonnaise, ketchup, rice vinegar, paprika, a bit of sugar, garlic powder. Tastes Better From Scratch+1

How do I prevent the chicken from drying out?

Cut into small even pieces, cook over moderately high heat quickly, and don’t overcook. Include butter or oil to help retain moisture.

Can I grill this instead of using a pan?

Yes — grill bite-sized pieces on skewers or on a flat surface, but you’ll lose some of the buttery pan sauce effect.

Conclusion

Hibachi chicken delivers bold, savory, and buttery flavors in a relatively quick and straightforward way. With minimal ingredients and flexible options for vegetables and sauces, it’s an excellent choice for weekday dinners or recreating a Japanese steakhouse vibe at home. If you like, I can send you a full printable recipe with exact measurements (metric or cups) and a version with homemade yum yum sauce. Would you like that?

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