Homemade Chicken Hibachi
Put down the phone because you're gonna flip for this delicious Takeout Fakeout recipe. My super easy Hibachi at Home comes together in about 30 minutes and costs a fraction of what you would pay to eat out. Load up on perfectly chargrilled chicken, a smattering of veggies, and sweet teriyaki goodness over steamed rice for a wholesome, tasty meal.
Ingredients
Hibachi Chicken
- 4 - 6 Boneless, Skinless Chicken Thighs or breasts
- 2 teaspoon Garlic Powder
- 1 teaspoon Toasted Sesame Oil
- ½ C Teriyaki Sauce or Japanese BBQ Sauce Feel free to make your own, or grab a store-bought cheat to make life a little easier.
Steamed Rice
- 1 C Basmati Rice rinsed
- 1.75 C Boiling Water
- 1 teaspoon Kosher Salt
Hibachi Veggies! Feel free to use what you have on hand. I used:
- 2 tablespoon Olive Oil
- 1 small head Broccoli cut into florets and stem pieces
- 2-4 Green Onions sliced thinly, green and white parts divided
- 1 Onion (Red or Yellow, or both) sliced
- 3 Carrots sliced on a bias
- 1 Red Bell Pepper sliced
- 2 small Zucchini or any summer squash, sliced on a bias
- 1 teaspoon Kosher Salt
- 4 cloves Garlic minced
- 1-3 Tbsp Sriracha optional, depending on heat preference
- 2 Tbsp Butter
Toppings of Choice! I used:
- Yum Yum Sauce see notes
- Toasted Sesame Seeds
- Scallion Greens
- Sriracha or Gochujang
Instructions
- In a small container, marinate chicken with garlic powder, sesame oil, and Teriyaki Sauce/Japanese BBQ Sauce while you make rice.
- Make steamed rice. Preheat oven to 450F. Add all ingredients to a 2-quart baking dish and tightly cover with foil. Bake for 25 minutes, remove from oven, and fluff with fork.
- Grill marinated chicken over high heat (abour 450-500F) for 7-10 minutes per side, or until the meat temp reaches 165F. Set aside to cool for 10 minutes, then cube into bite-sized pieces.
- In a separate sauté pan or wok, heat 2 tablespoon olive oil. Add veggies in the following order:broccoli for one minute, then add onions, scallion whites, and carrots, let that go for 2-3 mins, then bell peppers for another minute, then add the squash, stir for a minute then add cubed chicken, reserved juices & marinade, cover, and let steam for 1-2 minutes, keeping pan moving.
- When veggies are close to being cooked to your ideal doneness remove lid and add: garlic, Sriracha (if using), and butter.Stir to coat and let vegetables continue to cook and sauce thicken. Test a piece of chicken to make sure it hits 165F before serving.
- To plate, scoop some fried rice into a bowl and cover it with a heap of veggies and chicken. Make sure to get some of that sauce! Garnish with desired toppings — Yum Yum sauce, toasted sesame seeds, scallion greens, and sriracha are my go-tos. Enjoy!
Notes
- Feel free to swap in any protein of your choice including steak, salmon, shrimp, or pressed extra-firm tofu. Make sure to adjust cook times accordingly.
- Use Fried Rice. To make hibachi-style fried rice: Heat 4 tablespoons olive oil and 2 tablespoons butter in a non-stick sauté pan or wok. Add 2 cups of cooked, cooled rice and stir to coat. Add: ¼ cup soy sauce (or tamari if GF), 1 teaspoon toasted sesame oil, 1 teaspoon red pepper flakes (if using), and 3 cloves minced garlic. Cook, stirring occasionally, until rice is crispy in places.
- Make your own Yum Yum using ½ cup (Kewpie) mayo, 1.5 tablespoons ketchup, 1.5 teaspoons seasoned rice vinegar, 1 teaspoon paprika & ½ teaspoon garlic powder, or grab a bottle from the store to cut back on prep time.
Nutrition
Calories: 467kcalCarbohydrates: 67gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 18mgSodium: 2837mgPotassium: 1073mgFiber: 8gSugar: 14gVitamin A: 9881IUVitamin C: 193mgCalcium: 143mgIron: 3mg
Tried this recipe?Let us know how it was!