Ultimate Hibachi Chicken Recipe
Savor tender hibachi chicken with a quick, flavorful recipe.
Equipment
- 1 Large Bowl
- 2 Resealable Plastic Bag or Mixing Bowl
- 3 Skillet or Grill Pan
- 4 Medium Saucepan (optional, for sauce)
Ingredients
For the Marinade:
- - 1/4 cup soy sauce
- - 2 tablespoons sesame oil
- - 2 tablespoons rice vinegar
- - 2 tablespoons honey or brown sugar
- - 3 cloves garlic minced
- - 1 tablespoon fresh ginger grated
- - 1 tablespoon oyster sauce optional
- - 1 teaspoon crushed red pepper flakes optional
For the Chicken:
- - 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- - 2 tablespoons vegetable oil or sesame oil for cooking
- - 1 tablespoon cornstarch for coating
-For the Vegetables:
- - 1 cup sliced mushrooms
- - 1 cup broccoli florets
- - 1 cup sliced bell peppers any color
- - 1/2 cup sliced onions
- - 2 tablespoons soy sauce
- - 1 tablespoon sesame oil
For Garnish:
- - 2 green onions chopped
- - Sesame seeds
Instructions
Prepare the Marinade:
- - In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, and 2 tablespoons honey or brown sugar.
- - Add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Optionally, stir in 1 tablespoon of oyster sauce and 1 teaspoon of crushed red pepper flakes. Mix until well combined.
Marinate the Chicken:
- - Place 1 1/2 pounds of bite-sized chicken pieces in a large resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring it’s well coated.
- - Seal the bag or cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
Prepare the Vegetables:
- - Slice 1 cup of mushrooms, cut 1 cup of broccoli into florets, slice 1 cup of bell peppers, and slice 1/2 cup of onions. Set aside.
Cook the Chicken:
- - Remove the chicken from the marinade and drain off excess liquid. Coat the chicken lightly with 1 tablespoon of cornstarch for a crispier texture.
- - Heat 2 tablespoons of vegetable oil or sesame oil in a large skillet or grill pan over medium-high heat.
- - Add the chicken in a single layer and cook for about 3-4 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Sauté the Vegetables:
- - In the same skillet or a separate pan, heat 1 tablespoon of sesame oil over medium heat.
- - Add the sliced mushrooms, broccoli florets, bell peppers, and onions. Stir-fry for 5-7 minutes until tender-crisp.
- - Season with 2 tablespoons of soy sauce and stir frequently.
Combine Chicken and Vegetables:
- - Once the chicken is cooked through and the vegetables are tender, combine them in the skillet. Stir well to mix.
- - Cook for an additional 2-3 minutes to allow the flavors to meld together.
Garnish and Serve:
- - Transfer the hibachi chicken and vegetables to a serving platter.
- - Garnish with chopped green onions and a sprinkle of sesame seeds.
- - Serve hot with steamed rice or noodles.