For more delicious Asian-inspired meals you can easily make at home, try pork katsu, sticky Asian glazed chicken, or these Asian turkey lettuce wraps!
Hibachi Chicken
I have a weakness for sauces, and the combination of the soy sauce and vinegar on the chicken and the yum yum sauce it’s served with is heavenly. This easy hibachi chicken recipe comes together quickly, and it’s something a little different that you can try for dinner without having to put in too much time/effort! The key to this recipe is to not overcook the chicken. You want your chicken seared and juicy! I highly recommend getting an instant read meat thermometer to ensure the chicken is just done (165F is the safe internal temperature). If the chicken breasts you buy are particularly large, you may want to cook the chicken in two batches so the pan isn’t over-crowded. The chicken should brown (it needs a little space) vs. steam (when it’s all clustered together).
Ingredients for Hibachi Chicken and Sauce
Here’s the lineup so you can create the perfect hibachi experience at home! Seared, savory flavor awaits.
Chicken Breasts: Cut them up small so they cook quickly. (About 1-inch cubes.) You can also use chicken thighs if you prefer, just be sure they’re cooked to 165 F. Salt and Pepper: First layer of seasoning for the chicken. Carrots and Zucchini: Chopped to add bits freshness and texture. Vegetable Oil: For cooking the chicken and veggies in the skillet. Rice: Optional, but great for serving the hibachi chicken with! Green Onions: Chopped, for a pop of fresh onion flavor on top. Yum Yum Sauce: Another optional ingredient, but I highly recommend serving your hibachi chicken with this! It’s perfect for dipping and so savory and creamy.
Hibachi Sauce
Yellow Onion: Chopped finely, so each bite has sweetness and depth. Garlic and Ginger: Your tasty aromatics. Soy Sauce: Base of the sauce, adds savory flavor. Use low-sodium soy sauce so the sauce isn’t too salty. Or use tamari sauce as a gluten-free alternative! Rice Wine Vinegar and Chinkiang Vinegar: Tangy vinegars for bright, acidic flavor. If you can’t find chinkiang vinegar at the store, try your local Asian grocer! Lemon Juice: Adds a bit of brightness/acidity to finish the chicken with. Brown Sugar: Balances the acidity with sweetness. Black Pepper: So your chicken has a little extra warmth and spice.
Let’s Make Hibachi Chicken!
Get that skillet nice and hot, it’s time to make some golden, flavorful hibachi chicken that the whole family will love!
Reheat on the stove over medium heat when you’re ready to enjoy your hibachi chicken again! This keeps the chicken seared and juicy, not rubbery.
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