Easy Hibachi Chicken Recipes
HIBACHI CHICKEN
Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE! An easy dinner that's better than takeout.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
- In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender-do not overcook. Set aside, and repeat steps with remaining vegetables.
- Serve chicken and vegetables over rice, with sauce on the side for dipping.
- For the sauce:
- Mix all ingredients together and whisk until well combined.
- Refrigerate overnight or at least for 8 hours prior to serving.
Nutrition Facts : Calories 327 kcal, Carbohydrate 9 g, Protein 40 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 659 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PERFECT HIBACHI CHICKEN
This Hibachi Chicken is just like the kind you get at Benihana - it's a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.
Provided by Taylor Stinson
Categories Main Course
Time 50m
Number Of Ingredients 22
Steps:
- Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
- Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
- After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
- Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
- Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!
Nutrition Facts : Calories 499 kcal, Carbohydrate 37 g, Protein 33 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 133 mg, Sodium 2106 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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