This Best Hibachi Chicken Recipe is fun and yummy! Juicy chicken tosses around with fresh veggies in a tasty soy sauce mix. It’s perfect for those busy weeknights!
I love making this at home because it feels like a restaurant experience on my kitchen table. Plus, who doesn’t enjoy a little food theater while cooking? 🍳😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect here, as it cooks quickly. If you’re looking for a lighter option, you can use chicken thighs for more flavor. Alternatively, tofu or shrimp can work well for a different protein source.
Soy Sauce: This adds a deep umami flavor. If you’re watching your sodium intake, look for low-sodium soy sauce. For a gluten-free option, tamari is a fantastic substitute.
Mirin: This sweet rice wine enhances the dish’s sweetness. If you’re out of mirin, a mix of sugar and rice vinegar in equal parts can mimic its flavor nicely.
Sesame Oil: This oil gives the dish a nutty aroma. Feel free to replace it with peanut oil or regular vegetable oil, but I highly recommend sticking with sesame oil for that authentic taste.
Vegetables: Zucchini is a great choice, but feel free to swap in bell peppers, broccoli, or snap peas based on what you have. The important part is to keep them crisp for that perfect texture!
How Do I Ensure Perfectly Cooked Chicken Without Drying It Out?
Chicken can dry out easily, so proper cooking techniques are key. Start by marinating your chicken; this not only adds flavor but also helps keep it moist.
- Use medium-high heat for cooking. This helps sear the chicken quickly, locking in juices.
- Don’t overcrowd the pan! Cook in batches if needed to ensure each piece gets enough heat.
- Keep an eye on the color. When the chicken is golden brown and reaches an internal temperature of 165°F (75°C), it’s done.
By following these tips, you’ll have juicy, flavorful chicken for your hibachi dish every time!
Best Hibachi Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced (about 2-3 cloves)
- 1 tablespoon ginger, minced
- Salt and pepper to taste
For the Vegetables:
- 2 cups zucchini, sliced (or other vegetables like bell peppers and onions)
- 2 tablespoons vegetable oil (for sautéing)
- 2 green onions, chopped (for garnish)
- Optional: sesame seeds for garnish
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and 15 minutes for cooking. You should also allow at least 30 minutes for marinating the chicken, which can be extended to 2 hours for more flavor. In total, plan for about 55 minutes to enjoy a delicious hibachi chicken!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the bite-sized chicken pieces in a mixing bowl. Pour in the soy sauce, mirin, sesame oil, minced garlic, minced ginger, and season it with salt and pepper. Stir everything together well so the chicken is fully coated. Let the chicken marinate for at least 30 minutes, or even up to 2 hours in the fridge for a deeper flavor.
2. Cook the Chicken:
Heat a large skillet or wok over medium-high heat and add the vegetable oil. When the oil is hot, carefully add the marinated chicken pieces to the skillet. Sauté the chicken, stirring occasionally, until it’s fully cooked and has a nice golden-brown color—this should take about 5-7 minutes. Remember not to overcrowd the pan. If you’re cooking a lot of chicken, it’s best to do it in batches!
3. Sauté the Vegetables:
While the chicken is cooking, grab another skillet and heat a bit more oil over medium-high heat. Add the sliced zucchini and any other vegetables you enjoy, like bell peppers and onions. Sauté them until they’re tender but still slightly crisp, which should take 3-5 minutes. Season with a little salt and pepper for taste.
4. Combine and Finish:
Once the chicken is done cooking, you can add any leftover marinade from the bowl to the skillet. Cook it for an additional minute until it thickens slightly and coats the chicken beautifully. Be careful not to overcook!
5. Serve:
Now it’s time to serve your delicious hibachi chicken. Plate the chicken alongside the sautéed vegetables and sprinkle with chopped green onions. If you like, add a dash of sesame seeds on top for an extra touch. Enjoy your meal with fried rice or steamed white rice for a complete experience!
Feel free to tweak the sauces and veggies to your taste—happy cooking!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or tofu. Just be mindful of the cooking times: shrimp cooks quickly (about 3-4 minutes), while beef may take a bit longer depending on the cut. Always ensure your proteins are cooked to the appropriate temperature for safety.
What Can I Substitute for Mirin?
If you don’t have mirin, a mix of rice vinegar and sugar can work as a substitute. Use 1 tablespoon of rice vinegar with 1 teaspoon of sugar to replicate that sweet flavor. Alternatively, you can use a splash of white wine or sherry with a bit of sugar for sweetness.
Can I Make This Dish in Advance?
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, warm them in a skillet over low heat to keep the chicken tender, or use the microwave, stirring occasionally. You may want to add a splash of soy sauce or a touch of water to rehydrate the dish while reheating.
