Hibachi Chicken Recipe
Easy Hibachi Chicken made with tender bite-size chicken, zucchini, mushrooms and onions in a savory Japanese steakhouse-style skillet dinner. Ready in about 25 minutes and perfect with Hibachi Fried Rice and Yum Yum Sauce.
Servings: 4
Cost: $8
Equipment
- 1 large wok or 12 inch skillet
- Instant Read Thermometer optional
Ingredients
- 1 1/2 lb chicken breast
- 1 tablespoon canola oil
- 1/2 teaspoon sesame seed oil
- 1 tablespoon butter
- 1 garlic clove minced
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice juice of one lemon, approximately
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
For the vegetables:
- 1 tablespoon canola oil
- 1 1/2 teaspoons sesame seed oil
- 1 cup sliced white onion
- 1 1/2 cups sliced zucchini
- 8 ounces mushrooms halved
- 1 tablespoon butter
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Cut the chicken into bite sized pieces, set aside.
- Heat the oil, sesame oil and butter in a large wok or skillet over medium-high heat.
- Add the garlic and cook for 30 seconds. Stir in the soy sauce, lemon juice, salt and pepper.
- Add the chicken and stir fry until cooked through, approximately 4-5 minutes.
- Push the chicken off to the sides of the pan (or transfer to a platter and keep warm.)
- Add the remaining canola oil and sesame oil to the pan heating until shimmering.
- Add the onion and cook for 1-2 minutes.
- Stir in the zucchini and mushrooms cooking until golden brown, approximately 2-3 minutes.
- Add the butter and soy sauce stirring to coat.
- Return the chicken to the pan and cook for an additional minute.
- Season with salt and pepper, to taste.
Video
Notes
- Boneless, skinless chicken thighs can be substituted for chicken breast.
- Tamari can be used in place of soy sauce for a gluten-free option.
- If doubling the recipe, cook the chicken in batches so it browns instead of steaming.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat in a skillet for the best texture.
- Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 361kcal | Carbohydrates: 9g | Protein: 41g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1803mg | Potassium: 1037mg | Fiber: 2g | Sugar: 5g | Vitamin A: 319IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg