This Hibachi Chicken is just like what you get at Benihana – a delicious Japanese-inspired dish served with fried rice and veggies. “Hibachi” refers to a type of Japanese grill that has an open-grate design, much like a charcoal barbecue but made from cast iron.
Modern hibachi grills are like large iron griddles. Hibachi chicken is simply diced chicken cooked on this type of grill. It’s typically served with sautéed vegetables and fried rice.
Even if you’re not cooking on a big griddle in front of guests, the flavors will be just as amazing as at a hibachi restaurant! You can keep any leftovers of this hibachi chicken in the fridge for up to 5 days.
When reheating, use a pan on the stovetop to get the vegetables crispy again. If you prefer using a microwave, sprinkle a little water over the chicken to keep it from drying out.
You can also freeze the cooked hibachi chicken and fried rice separately for up to 3 months. Use airtight glass containers or Ziploc bags. To reheat, let them defrost in the fridge overnight and then reheat as usual.
Hibachi Chicken Marinade Recipe
Equipment
- Large skillet
- Small Bowl
- Rice cooker or pot
Ingredients
Hibachi Chicken:
- 1 lb Chicken breasts diced
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 4 cloves Garlic minced
- 1 tsp fresh minced Ginger
Mustard Sauce:
- 1/2 cup Light mayo
- 1 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Dijon mustard
Sautéed Vegetables:
- 1 tbsp Olive oil
- 1 Carrot thinly sliced
- 1 cup Mushrooms sliced in half
- 1 yellow Onion chopped
- 1 Zucchini chopped
- 1 tbsp Soy sauce plus salt & pepper to taste
Fried Rice:
- 2 cups cooked White rice
- 2 tbsp Butter
- 4 cloves Garlic minced
- 3 tbsp Soy sauce
- 1 Egg
- 4 Green onions sliced
Instructions
- Mix the sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger in a small bowl. Pour this mixture over the diced chicken.
- Cook the chicken in a large skillet over medium-high heat for about 10 minutes, stirring occasionally, until fully cooked. Remove the chicken from the pan and wipe the pan clean.
- Cook the rice according to the package directions, using a rice cooker or stovetop. You can also use rice made up to 2 days before. Mix the mustard sauce ingredients together while the rice cooks.
- After the chicken is done, add olive oil to the pan. Add the sliced carrot, mushrooms, onion, and zucchini. Season with salt, pepper, and soy sauce. Cook for about 5 minutes until the veggies are tender-crisp. Remove from heat and set aside.
- In the same pan, melt the butter and sauté the garlic for 30 seconds until fragrant. Add the cooked rice and soy sauce, cooking for 5 minutes until the rice is heated through.
- Make a hole in the center of the rice and crack in the egg. Scramble the egg until it is just set. Toss the rice to mix the egg in, then stir in the sliced green onions. Remove from heat.
- Plate the rice with the chicken and vegetables. Serve with the mustard sauce on the side.
Notes
- You can also serve your hibachi chicken with ginger sauce or yum yum sauce.
- Store leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
- Freeze the cooked chicken and fried rice separately for up to 3 months. Defrost in the fridge overnight, then reheat as usual.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 445 kcal |
| Carbohydrates | 36g |
| Protein | 34g |
| Fat | 23g |
| Cholesterol | 132mg |
| Sodium | 2105mg |
| Sugar | 8g |
| Iron | 2mg |
How Long Does Hibachi Chicken Last in the Fridge?
Store your hibachi chicken and veggies in the refrigerator for 3-5 days. You can also freeze them in a Ziploc bag for up to three months. To thaw, place the chicken and veggies in the fridge overnight, then heat in a well-oiled pan over low-medium heat.
How Do You Maintain a Hibachi Grill?
Use hot water: Add plenty of hot water to the grill and let it sit for 3-5 minutes. Use a scrub brush to clean it thoroughly. Clean the grill surface every time you use it: After grilling, make sure to clean the grill surface.
