Hibachi Chicken Marinade Recipe
Easy Hibachi Chicken is just as good as what you get at your favorite Japanese restaurant, and you can make it at home in just 50 minutes! This tender, flavorful chicken is sure to become a family favorite. We love making hibachi at home because it satisfies our cravings, is budget-friendly, quick, and uses only a few ingredients. This dish is great with white or brown rice, or you can serve it with noodles like our Sesame Garlic Ramen Noodles or a big bowl of Lo Mein!
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.