30 Minute Hibachi Chicken

This 30 Minute Hibachi Chicken was inspired by the traditional Japanese steakhouse version.

Made with bite-sized chicken seared in sesame oil and then cooked with a buttery garlic and ginger sauce, this savory dish is both impressive and satisfying.

Why this recipe works.

You can make your own 'steak-house style' Hibachi Chicken in your own home in about 30 minutes.

Here is what else you will like about this recipe.

• The process of using hot pan to cook the chicken with the soy sauce allows it to caramelize instantly, allowing the chicken to remain moist in on the inside and caramelized on the outside.
• Garlic and ginger provide a sharp, fragrant base giving this dish an authentic taste.
• Hibachi Chicken is perfect for serving with vegetables and rice for a great tasting meal.

Have you tried my recipe for Baked Chicken Nuggets from Scratch?

Made with just four ingredients, that Mediterranean diet friendly dish is easy to make. Both this recipe for Hibachi Chicken and that recipe for Chicken Nuggets are great tasting chicken recipes that can be made at home.

Sesame oil is an important ingredient needed for cooking the chicken at a high heat and adding an authentic flavor to this recipe. You can find sesame oil here.

Ingredients needed to make this recipe.

• Chicken Boneless, Skinless chicken breasts that have been cut into bite-sized pieces.
• Pepper Use freshly ground black pepper.
• Soy Sauce An essential ingredient added for flavor. A low sodium soy sauce can be used.
• Sesame Oil Adds flavor and is used for searing the chicken.
• Butter. Unsalted is preferred.
• Garlic. Finely minced.
• Ginger. Freshly grated.
• Sake Dry white wine or apple juice can be used instead.
• Teriyaki Sauce For more flavor.
• Garnish Sliced green onions and toasted sesame seeds.

How to Make Hibachi Chicken

• Prep Time 30 minutes .
• Servings 4.
• How to serve : Serve with vegetables and rice.
• Notes: This recipe works best when made on a large cast-iron skillet or griddle as it is cooked over high heat.

1. Chicken Cut your chicken into bite-sized cubes if you have not done so. Then use clean paper towels to pat the chicken dry. Place the chicken into bowl and season it with the black pepper.
2. Sear. In a large cast-iron skillet or griddle, heat the sesame oil on medium-high heat for two minutes. Add the chicken cubes and sear the chicken, turning it over often, until golden brown (about three to four minutes).
3. Aromatics Carefully push the chicken to one side of the skillet. In the empty area, sauté the minced garlic and ginger until fragrant, (about 30-45 seconds). Stir the chicken back into the area with the garlic and ginger.
4. Sake Slowly pour the sake (wine or apple juice) into the skillet and allow it to sizzle. Use a wooden spatula or similar item to scrape up the brown bits from bottom of the pan and mix them into the other ingredients.
5. Sauces. Pour the soy sauce and teriyaki sauce over the ingredients in the pan and continue to toss the chicken until glazed and and cooked through (about two to three minutes).
6. Serve. Garnish your chicken with sesame seeds and green onions. Serve warm with fried rice, hibachi noodles, and a side of yum yum sauce.

Tips for making the best Hibachi Chicken

Using clean paper towels to pat the chicken dry is an important step in this recipe. Removing the excess moisture on the chicken will allow it to brown and caramelize properly.

More helpful tips for you.

1. When slicing your chicken, cut your chicken into uniform ¾-inch to 1-inch cubes. If the pieces are too small, they can overcook before they brown. When the chicken pieces are the same size, they will cook uniformly and at the same time.
2. My chicken was made in a cast-iron skillet as this heavier skillet is able to conduct the heat properly for high heat cooking. Using a good wok, griddle, or blakestone style cooktop can also work.
3. Because we are cooking at high heat, it is important that you use a high-smoke-point oil that can handle the heat without making a smokey mess in your kitchen. Refined sesame oil, avocado, grapeseed, or canola oil can work in this recipe.

FAQ

• What is the best cut of chicken to use in this recipe ?
  Chicken breast is most commonly used., However, skinless chicken thighs can also work in this recipe.
• Why did my chicken turn out tough or rubbery?
  This usually happens for two reasons: overcooking or crowding the pan. If the pan is too full, the chicken boils in its own juices instead of searing. If your pan is too small to fit all of your chicken, consider making this recipe in batches.
• How will I know when my chicken is done cooking? The chicken is done cooking when it has browned from searing and it hits an internal temperature of 74°C (165°F).

Variations.

• Adding Sautéed Vegetables, sauteed in the pan and then removed to cook the chicken before combining the ingredients, is a popular way to serve this recipe.
• Take your chicken up a notch by adding a bit of Sriracha to it during the last 30 seconds of cooking.
• For added flavor, add up to a tablespoon of lemon juice cuts to brighten up the flavors.

How to Store Hibachi Style Chicken

Once the chicken has fully cooled, it can be stored in an airtight container. When properly stored and refrigerated, it should keep for up to four days. You can reheat the chicken in a warm skillet rather than microwaving it to keep the edges from getting soggy.

You may also be interested in these chicken recipes.

• Mediterranean Diet Chicken Breast Kabobs
• Mediterranean Diet Grilled Bruschetta Chicken
• Greek Lemon Chicken Soup (Avgolemono)
• Mediterranean Diet Chicken Meatballs
• Mediterranean Diet Cilantro Lime Chicken Breasts
• Foil Packet Chicken Breast Dinner