make Hibachi chicken At home with tender chicken, sauteed vegetables and creamy yam yum sauce. This easy and flavorful meal comes together quickly for a delicious weekday dinner!
If you’ve been to a Japanese steakhouse, you’ll know the magic of hibachi chicken, juicy and flavorful chicken, crispy tender vegetables, and the charming yum yum sauce that will drizzle everything. But it’s here. No need for a flat top grill or a flashy knife show for fun at home. This simple hiba chicken recipe brings all these classic flavors to your kitchen. No reservations required!
I love recreating my takeout favorites at home Sesame chicken, healthy orange chicken, and this hiba chicken are no exception. It’s simple, quick and packed with restaurant-level flavors, perfect for a fun weekday dinner or meal prep!
Why do you like this recipe?
- Big cypress taste at home – No need for flashy grills or onion volcanoes. This dish offers the goodness of all classic teachers from just your shed.
- Complete meal in one pot – Juicy chicken, crispy vegetables, and the most delicious sauce? All you need is a side of fried rice or quinoa to complete the meal.
- Better than takeout -Low oil, less sodium, fewer mysterious ingredients, but I like all the bold flavours!
- Customizable – Exchange protein, adjust spices, use your favorite vegetables. This recipe is very easy to make yourself.
Materials are required
It takes just a handful of simple ingredients to take a night of Hibachi into the kitchen!
- chicken – Boneless, skinless chicken breast works well, but chicken thighs give you even more juicy results.
- butter – Adds richness and its classic cypress style flavour.
- Garlic and ginger – Important aromatics that give this dish depth and warmth. I love using frozen ginger cubes for convenience!
- Tamari or Am sauce – Brings the perfect amount of ume and salty taste.
- Hoicin Sauce – Adds hints of sweetness and depth to balance the delicious flavors.
- Sesame oil – A small amount gives its distinctive toasted nutty flavor.
- Black pepper – A small spice to bring it all together.
- vegetables – A mix of fresh and colorful vegetables that cook crisp tenders and absorb all the delicious flavors. I used it Zucchini, Bella Mushrooms, Carrots, Onionsbut feel free to exchange your favorites.
- Yum Yum Sauces – A creamy, slightly sweet sauce that makes your cypress meal special! Made with mayonnaise, tomato paste, rice vinegar, coconut sugar, garlic powder, paprika, onion powder and cayenne pinch.
Easy recipe alternatives
- butter Alternatives: Replace ghee for a richer flavor or use olive oil for dairy-free options.
- swap Tamari: Coconut amino works well as a soy-free alternative with a slightly sweet taste.
- Hoicin Sauce Flavor:If you don’t have Hoisin, you can mimic the flavor with a splash of soy sauce, a bit of honey, and a rice vinegar.
- Other vegetables: Stick to the classic cypress or mix with peppers, broccoli, snap peas, or asparagus.
- sauce swapTo lighten the mayonnaise, replace the Greek yogurt with mayonnaise. If you want a completely egg-free/dairy-free option, try vegan mayonnaise instead.
How to make hibachi chicken
Step 1: Whisk the tamari, rosine and sesame oil in a small bowl to make the chicken sauce. Please put it aside.
Step 2: In a large frying pan, heat 1 tablespoon of butter over medium heat. When it gets hot, add the ginger and garlic and saute for 1-2 minutes until fragrant.
Step 3: Add the chicken to the frying pan. Season the flavor with pepper. Sometimes the chicken is browned, cooked through, and stir until it reaches an internal temperature of about 8-10 minutes, 165F.
Step 4: While the chicken is cooked, heat 2 tablespoons of butter over medium heat in another large skillet. When hot, add the chopped garlic, and stir for about 1 minute, with a nice aroma.
Step 5: Add the vegetables to the skillet and cook for about 5-8 minutes, or until the vegetables are slightly tender, but still firm. You don’t want to overcook them.
Step 6: Once the chicken is cooked, pour the sauce into a frying pan and thicken it for about 1-2 minutes. Remove the pot from the heat and transfer the chicken to a serving bowl.
Step 7: Add soy sauce and stir-fry for another minute to coat the vegetables.
Step 8: Divide the chicken and vegetables into four plates. Add brown, white or fried rice, cauliflower rice, quinoa, or selected grains. Enjoy drizzling with the amount of Yum Yum Sauce you want!
Brittany Pro Tips!
- First prepare everything: Hibachi style cooking moves fast! Chop the vegetables, chop the garlic and ginger, and prepare all the sauces to prepare before you start cooking.
- Don’t crowd the pot: Cook in batches if necessary! When it gets overcrowded, the ingredients are steamed rather than baking. And we want caramelization rather than soggy.
How to serve cypress chicken
Hibachi chicken pairs well with so many sides! Here are some of my favorite ways:
Store leftovers
refrigerator – Store leftovers in a fridge airtight container for up to 4 days. Apart from the sauce, chicken and vegetables, give it the best texture.
freezer – Hibachi chicken freezes well! Allow to cool completely and then store in the freezer in a safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat – Warm and warm on medium heat in a frying pan until warm. You can also microwave it for 1-2 minutes, but Stovetop helps keep your chicken and vegetables crisp.
FAQ
A large cast iron skillet or stainless steel pan is perfect for getting its golden slack on chicken. Even better if you have a flat top griddle!
Hiba Chicken is seasoned with aromatics such as soy sauce, butter, garlic and ginger, while teriyaki chicken is cooked in a sweeter glaze-like sauce made with soy sauce, sugar and mirin.
no! But if you like a bit of heat, add a dash of sriracha, flakes of red chili peppers, or an additional cayenne to the sauce.
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