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Chicken Hibachi Recipe
This Hibachi Chicken recipe is every bit as swoon worthy as Benihanas at a fraction of the price! The juicy, savory chicken is extra tender thanks to my “velveting” technique, the veggies are fresh, crisp tender and completely customizable, and the rice is buttery, umami fantastic with a kiss of toasted sesame oil. Marry the full-flavored trio together with creamy, tangy, slightly sweet and spicy Yum Yum Sauce and you can skip the takeout forever!
👥 4 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 40 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
Make Yum Yum Sauce
2
Click HERE to see recipe. Whisk the sauce ingredients together in a medium bowl, cover and refrigerate until ready to use. Yum Yum Sauce can be prepared up to 7 days ahead of time.
3
Marinate Chicken
4
Whisk all of the Chicken Marinade ingredients together in a large bowl or freezer bag except the chicken. Add the chopped chicken and turn until evenly coated.
5
Let sit at room temperature while you prep your veggies and fried rice sauce; preferable ⏱️ 30 minutes (no more).
6
Fried Rice Sauce
7
Whisk the sauce ingredients together; set aside.
8
Cook Chicken
9
Heat 1 1/2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Once hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional ⏱️ 2 minutes, until browned on all sides.
tablespoons neutral oil1 1/2neutral oil (light olive, avocado, canola or vegetable)1 tablespoon
10
Add the butter, oyster sauce, ginger and garlic and stir fry ⏱️ 30 seconds, or until chicken is cooked through. Transfer to a plate along with any sauce/juices; wipe out skillet.
oyster sauce1 tablespoonoyster Sauce1 tablespoongarlic, (minced )3 clovesgarlic, (minced)2 cloves
11
Cook Vegetables
12
To the now empty pan, heat 1 tablespoon oil over medium-high heat. Add vegetables and stir fry for ⏱️ 4 minutes. Add soy sauce, garlic and ginger and stir fry an additional ⏱️ 1-2 minutes, or until vegetables are crisp-tender to your liking. Season with plenty of salt and pepper to taste. Remove from the pan.
garlic, (minced )3 clovesgarlic, (minced)2 cloves
13
Fried Rice
14
To the now empty pan, melt 1 1/2 tablespoons butter with 1/2 tablespoon oil over medium high heat. Add the garlic and sauté for ⏱️ 30 seconds. Add the rice and sauce and cook for ⏱️ 3-4 minutes, until the rice is warmed through and the sauce is absorbed (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom).
garlic, (minced )3 clovesgarlic, (minced)2 cloves
15
Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Pour the whisked eggs into the center and scramble until the eggs are set. Add the green onions, then stir everthing together. Remove from heat.
eggs, (whisked)2
16
Serve
17
Serve chicken, rice and vegetables while warm with Yum Yum Sauce on the side.
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