My hibachi chicken recipe is a REALLY simple Japanese-inspired stir fry chicken cooked with soy sauce and butter. It goes exceptionally well with my hibachi fried rice, and is as close as you can get to making really good hibachi food at home!
What is Hibachi?
Hibachi translates to fire bowl, which is essentially the practice of cooking meats and veggies at very hot temps on a metal surface. The closest thing we can do to achieve this is cooking chicken in oil on high heat in a wok or large stainless steel pan
Hibachi Chicken Sauce
This hibachi chicken is inspired by an awesome tip I picked up from a hibachi chef on our honeymoon. He used a magic sauce he called “peanut butter”, which is actually a mix of equal parts soy sauce and butter. Mixed together, it really does resemble peanut butter. It’s all you really need (plus a few spices) to replicate your favorite hibachi-style chicken.
How to Make Hibachi Chicken
Heat vegetable oil, peanut oil, or canola oil (not olive oil) in a large wok on high heat. Once hot, add chicken and simmer. Then add your veggies of choice, tossing occasionally. Stir in peanut butter sauce, plus a little sesame oil and saute until chicken is golden and broccoli is tender.
It’s certainly a simple chicken recipe. It’s not packed with overpowering flavor like your sweet, deep-fried chicken favorites, but it’s still really good and goes exceptionally well with my simple fried rice or plain jasmine rice without overpowering the entire entree. If you’re looking for more of a sweet and spicy sesame chicken, I’d suggest this instead.
What If I don’t Have a Wok?
A wok is Ideal, however a nonstick pan will work fine too. The wok is best because they’re traditionally made with carbon steel, heating quickly and transferring the heat to your food super efficiently. A wok will also develop a natural nonstick surface over time.Print
- 2 large boneless, skinless chicken breasts, cut into bite sized cubes
- 3–4 cups broccoli, separated into florets, roughly 1/2 pound
- 1 tablespoon canola or vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- salt and pepper to taste
- 1/2 cup jasmine rice (optional)
Peanut Butter Sauce
- 2 tablespoons butter, softened
- 2 tablespoons, low sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- If serving over jasmine rice, prepare rice according to the label (or see below). Keep warm.
- Meanwhile, heat oil in a large wok on medium-high heat. Once hot, add chicken, season with salt and pepper. Cook for 3-4 minutes, tossing occasionally.
- Add broccoli and sesame oil. Toss with chicken and let cook for 3 more minutes. Add peanut butter sauce, mix well and cook until chicken is golden and broccoli is tender, about 5 more minutes, tossing occasionally to prevent burning.
- Serve over plain jasmine rice with sesame seeds or make with my hibachi rice. If making with fried rice you can remove veggies and chicken and prepare rice or add the rice in once the chicken is at least fully cooked through.
For drier rice, use 1/4 cup less water. For moister rice, use 1/4 cup more water.
1 Cup rice, 2 cups water makes 3 cups – 4 Servings (3/4 cup cooked)
2 Cups rice, 4 cups water makes 6 cups – 8 Servings (3/4 cup cooked)
3 Cups rice, 6 cups water makes 9 cups – 12 Servings (3/4 cup cooked)
Keywords: hibachi chicken