Hey there! If you’re a fan of hibachi chicken but don’t want to spend a fortune on takeout, I’ve got you covered. Today, I’m sharing a quick and easy hibachi chicken recipe that’s perfect for families who want to save money and time on weeknight meals.
How did I learn this dish?
Being a former army brat with exposure to different cultures has influenced my love for cooking a variety of cultural foods. Exploring different cuisines can be a fun and delicious way to learn about different cultures and their traditions. It allows for the opportunity to experiment with new ingredients, flavors, and techniques, while also providing a sense of adventure in the kitchen. While living in Kansas as a youth our neigbor was Asaian and always invited us over for meals an
How to make homemade hibachi
To start, you’ll need some boneless, skinless chicken breasts, soy sauce, butter, garlic, and ginger. Slice the chicken into small pieces and set aside. In a large pan or wok, melt the butter over medium heat and add the garlic and ginger. Cook for a minute or two, until fragrant.
Next, add the chicken to the pan and cook until browned on all sides. Pour in a few tablespoons of soy sauce and stir to coat the chicken evenly. Cook for another few minutes, until the chicken is cooked through and the sauce has thickened.
Serve the hibachi chicken hot with your favorite sides, such as rice, vegetables, or noodles. This recipe is a great option for busy weeknights when you want to put dinner on the table in minutes. Plus, it’s a delicious and affordable alternative to takeout that the whole family is sure to love.
I hope you enjoy this easy hibachi chicken recipe! Let me know in the comments if you give it a try.
Homemade Hibachi Chicken
Ingredients
Hibachi Chicken
- 1 lb chicken breasts diced
- 2 tbsp avocado oil or high temp cooking oil
- 1 tbsp sesame oil or to taste
- 2 tbsp coconut amino or soy sauce* see footnote
- 2 tablespoon Garlic Powder
- 2 tablespoon Onion Powder
- 1 tsp ground ginger
- 3 tablespoon butter
- Half lemon for juice
Stir-fry Vegetables
- 1 Small to medium Onion
- 4 Celery Stalks chopped
- 2 Cups Cabbage
- 1 Bunch of Asparagus cut in quarters
- 1 Bell Pepper sliced thinly
- 1 tbsp coconut amino/soy sauce plus salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sesame oil
- 1 tsp butter
Instructions
Breakdown
- Season chicken with garlic powder, onion powder, ginger powder and salt & pepper to taste.
- Heat 1 teaspoon of avocado oil, sesame oil and 1 teaspoon butter in a wok or large skillet.
- Add chicken in batch’s to allowing for browning.
- Repeat Step 2 for second batch of chicken.
- Combine all chicken in pan, stirring occasionally until fully cooked through.
- Add coconut amino, lemon juice and 1tsp of butter to cooked chicken and simmer for 5 minutes.
- After chicken is finished cooking set aside.
Vegetables
- Add sesame oil to the pan, then add vegetables and season with salt & pepper, garlic and onion powder and coconut amino, cooking for 5 minutes or so until veggies are tender-crisp.
- *Substitute for any veggies you have on hand.
- Serve chicken and vegetables with rice and enjoy!
