Hibachi chicken is a REALLY simple Japanese inspired chicken recipe cooked with soy sauce and butter. It’s delicious and goes exceptionally well with fried rice.
- 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)
- Serving Size: 1
- Calories: 444
- Sugar: 2.5g
- Sodium: 644mg
- Fat: 14.7g
- Saturated Fat: 2.7g
- Carbohydrates: 47g
- Fiber: 6.2g
- Protein: 28g
- Cholesterol: 62mg
Keywords: hibachi chicken