Hibachi Chicken

5 from 4 votes

Make hibachi chicken at home with tender chicken, sautéed vegetables, and a creamy yum yum sauce. This easy, flavor-packed meal comes together quickly for a delicious weeknight dinner!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Japanese

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

Chicken

1 ½ lbs boneless skinless chicken breast cut into small chunks
1 Tablespoon unsalted butter
2 cloves garlic minced
2 teaspoons grated ginger I use the frozen ginger cubes
2 Tablespoons low sodium tamari or soy sauce
2 Tablespoons hoisin sauce
½ Tablespoon sesame oil
Black pepper to taste

Vegetables

2 Tablespoons unsalted butter
3 cloves garlic minced
1 medium/large zucchini cut into half moons
4 oz (1 ½ cups) baby bella mushrooms sliced
1 cup carrots about 2 large or 3 small, thinly sliced
½ medium/large yellow onion sliced
2 Tablespoons low sodium tamari or soy sauce

Yum Yum Sauce

¼ cup mayonnaise
1 Tablespoon water
1 teaspoon tomato paste
1 teaspoon rice vinegar
½ teaspoon coconut sugar
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon salt
pinch of cayenne
Black pepper to taste

Instructions

Chop your veggies, grate ginger, and mince garlic. Place the chopped veggies in one bowl, minced garlic for the veggies in a small bowl, and garlic and grated ginger for the chicken in another small bowl. Set these aside.
Make yum yum sauce by whisking all the ingredients together in a bowl. Set aside in the fridge until ready to serve.
Make sauce for chicken by whisking together tamari, hoisin and sesame oil in a small bowl. Set aside.
Prep your chicken. Chop the chicken into small, bite-size pieces.
In a large skillet, heat 1 Tablespoon butter over medium heat. Once hot, add the ginger and garlic for the chicken, and sauté for 1-2 minutes until fragrant.
Add chicken to the skillet. Season with pepper to taste. Stir occasionally until chicken is browned and cooked through and reaches an internal temperature of 165F, about 8-10 minutes. Once the chicken is cooked, pour the sauce into the pan and let it thicken, about 1-2 minutes. Remove pan from heat and transfer chicken to a serving bowl.
While the chicken is cooking, heat 2 Tablespoons butter in a separate large skillet over medium-high heat. Once hot add minced garlic, stirring until fragrant, about 1 minute. Add veggies into the skillet, and cook for about 5-8 minutes, or until veggies are slightly soft, but still firm. You don’t want to overcook them. Add soy sauce, stir-fry another minute to coat the veggies.
Divide chicken and veggies between four plates. Add a serving of brown, white or fried rice, cauliflower rice, quinoa or grain of choice. Drizzle with desired amount of yum yum sauce and enjoy!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days, keeping the chicken and veggies separate from sauces. For longer storage, freeze the chicken for up to 3 months and thaw overnight in the fridge. Reheat in a skillet over medium heat for the best texture, or microwave for 1-2 minutes.

Nutrition