hibachi chicken

Dump and start Instant Pot hibachi chicken with mushrooms and zucchini cooked in a delicious soy sauce, and served over rice. This easy IP dinner is ready in just 20 minutes from start to finish!

Instant Pot Hibachi Chicken

soy sauce

water

wine vinegar or apple cider vinegar

ginger

garlic (minced)

granulated sugar (or honey

white pepper (or black pepper)

(700 grams) chicken breast

zucchini

onion

mushrooms

green onion (chopped)

sesame seeds (toasted)

Add the sauce ingredients to the Instant Pot. Soy sauce, vinegar, ginger, garlic, sugar, and white or black ground pepper.

Then add the chicken, onion, zucchini (if you decide to pressure cook it, important to see notes below), and mushrooms.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Press on SAUTE, and once the sauce comes to a gentle simmer, add the cornstarch mixed with water. Whisk until the sauce is thickened (it thickens very quickly).

Serve over rice, and garnish with sesame seeds and chopped green onion.

To Thicken the Sauce

https://embed.mediavine.com/videos/dsaozm3ljfzgpuitzsqb

Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE!  An easy dinner that&#x27;s better than takeout.

Hibachi Chicken

sesame oil (, divided)

vegetable oil (, divided)

Tbsp butter (, divided)

large boneless (, skinless chicken breasts, trimmed and

soy sauce (, divided)

garlic

salt and pepper (,

zucchinis (, chopped)

onion (, chopped)

carrot (, thinly sliced)

8- oz package crimini mushrooms

rice (, for serving)

Hibachi sauce (Yum Yum Sauce):

Hellmann's Mayo

Tbsp ketchup

Tbsp Rice Vinegar

Paprika

Garlic Powder

Salt and pepper

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.

https://content.jwplatform.com/videos/ImWYakiO.mp4

Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE!  An easy weeknight dinner that will have you feel like you’re eating out!

Easy Hibachi Chicken is just as good as your favorite Japanese restaurant but made at home in 20 minutes!  This tender and flavorful chicken will become a family favorite!

Easy Hibachi Chicken

Pounds Boneless Skinless Chicken Breast

Salt & Pepper (to taste)

Tablespoons Butter (Divided)

Tablespoons Sesame Oil (Divided)

Cloves Garlic (Minced)

Cup Low Sodium Soy Sauce

Medium Lemon

Yum Yum Sauce (For Serving, Optional)

Place the chicken on a large cutting board and cut into bite sized pieces (about 1 inch).  Season with salt &amp; pepper to taste.

Heat one Tablespoon of the butter, and one Tablespoon of the sesame oil in a large skillet over high heat.

Add the chicken and cook, turning with tongs, until golden on all sides and cooked through, about 5 minutes.

Reduce the heat to medium.  Add the remaining butter, garlic and soy sauce to the pan, and cook stirring occasionally for 2-3 minutes until the chicken is coated in sauce.

Remove the pan from the heat and drizzle the remaining sesame oil over the chicken, then squeeze over the lemon juice and toss to coat.

Serve immediately.  Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Hibachi Chicken is just like the kind you get at Benihana - it&#039;s a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.

Perfect Hibachi Chicken

lb chicken breasts, diced

tbsp sesame oil

hoisin sauce

garlic,

light mayo

tbsp rice vinegar

tbsp dijon mustard

olive oil

carrot, thinly sliced

mushrooms,

yellow onion, chopped

zucchini, chopped

soy sauce, plus salt & pepper

white rice

tbsp butter

green onions, sliced

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 &amp; 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!

https://www.youtube.com/watch?v=SguWRsVZdZg

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.

• 499 calories/8 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/hibachi-chicken/

Hibachi Chicken & Rice

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It&#039;s amazing served with rice and yum yum sauce!

chicken breasts

sesame oil

butter ((divided))

garlic ((minced))

Lemon juice ((to taste))

rice ((for serving))

scallions ((optional, for garnish))

mayo (use Japanese mayo if possible)

ketchup

sugar

paprika

rice vinegar

garlic powder

onion powder

Salt & pepper ((to taste))

Add the yum yum sauce ingredients to a bowl and stir until well combined. Set aside.

Cut up the chicken and season it with salt &amp; pepper.

Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it&#039;s just cooked through. Don&#039;t overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).

Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.

Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions.

https://content.jwplatform.com/videos/arblCIXt.mp4

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It’s amazing served with rice and yum yum sauce!

This Easy Hibachi Chicken is amazingly easy to make at home! Just cook the chicken with soy sauce, saute vegetables and make fried rice, all in just one pan! I serve this dish with Yum Yum Sauce and fried rice. All of the sides can be made ahead of time to save on prep!

1 and 1/2 lbs boneless skinless chicken breast (see note)

unsalted butter

salt

soy sauce (see note)

zucchini (chopped)

oz baby Bella mushrooms

In a large pan, heat up sesame oil, olive oil and melt one tablespoon of butter.

Add soy sauce and stir in. Cook chicken for 2 to 3 minutes, or until golden brown.

Once done, remove the chicken onto a plate. Set aside.

Add one more tablespoon of butter to the same pan. Add veggies and saute, stirring often, until they reach your desired texture.

Add the last tablespoon of butter, let melt and stir in. Add soy sauce and stir.

If you are serving it with fried rice, remove the veggies onto a plate and make fried rice in the same pan.

With tender, bite-size, flavorful chicken plus sautéed veggies and fried rice, these fast and easy hibachi bowls are simple to make and use only a single skillet. Perfect for meal-prep and weeknight dinners!

Hibachi Bowls

chicken breast

cooking oil

yellow onion

butter

white rice (prepared, leftover is better)

vegetables

eggs

black pepper

sesame seeds

yum yum sauce

chopped green onions

Cut the chicken breast in 1 inch pieces and season with salt and pepper.

Cut zucchini in half moons. Dice the onion.

To prep:

Heat cooking oil over medium high heat in a large skillet.

Once hot, add the vegetables and season with salt and pepper. Cook for about 5-7 minutes, stirring regularly until the vegetables are tender. Then remove the vegetables and set aside.

Add the sesame oil to the pan to heat. Once hot add the chicken pieces to the pan. Let sit on one side 2-3 minutes to sear, then stir.

Add the soy sauce, hoisin sauce, garlic, and ginger to the chicken and mix to coat the chicken.Continue to cook, stirring regularly, until the sauce reduces to coat the chicken, and the chicken is done (165˚F internal temp,) about 4-6 minutes. Remove chicken from skillet.

To make the hibachi chicken

Add butter and onion to the skillet. Cook 3-5 minutes or until onion becomes translucent. Add the garlic and mix to combine.

Add the rice and vegetables them pour the soy sauce  into the skillet and stir to combine. Let cook 2-3 minutes, then push to one side and add the sesame oil and egg and cook until done.Stir the egg into the mixture and cook 1-2 more minutes, then remove from heat.

To make the fried rice

Create a base of fried rice in the bowl. Top with hibachi chicken and vegetables.

Garnish with your choice of yum yum sauce, sesame seeds and chopped green onion.

To assemble Hibachi Bowls

Make your favorite hibachi dinner, complete with an onion volcano and shrimp toss, at home!

Hibachi at Home Recipes

vegetable oil

garlic (, finely minced)

lemon juice

Salt & Pepper (,

zucchini (,

white onion (, sliced)

white mushrooms (,

Lo Mein

Fried Rice

Cauliflower Fried Rice

Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the chicken or beef, laying out into a flat layer. Flip when browned, about 2-3 minutes. For rarer beef, sear on all side, about 1-2 minutes.

When cooked to desired temperature, pile it together and then make a little well in the center. Add the butter, soy sauce, sesame oil, ginger and garlic. Toss it together until the meat is fully coated.

Right before serving, spritz with fresh lemon juice and season with salt and pepper, if desired.

For the Hibachi Chicken:

Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the seafood. Sear for 3-4 minute total. Do not overcook.

Pile in the center and add the butter and soy sauce, tossing to coat. Right before serving, spritz with lemon juice.

For the Hibachi Seafood:

Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the zucchini and onion. Allow to brown on all sides, approximately 4-5 minutes.

Add the mushrooms and continue to cook for another 3-4 minutes, or until mushrooms start to shrink.

Pile in the center and toss with butter and soy sauce. Spritz with lemon juice right before serving.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings!

For the Hibachi Vegetables:

This is great! Used to love Hibachi as a kid. We recently went to a friends birthday and they had one of those at home hibachi experiences with Let's Hibachi. It was so much fun and now obsessed with Hibachi again. I am going to try this recipe and probably going to buy a blackstone grill.

I loved the Hibachi at Home (Hibachi Chicken Recipe) blog post! The step-by-step instructions and flavorful ingredients make it so easy to follow.

Your recipe for the sauce for chicken and steak is out of this world! 
Hubby said he would definitely eat this again which is high praise, lol.

I loved this recipe! It was so easy to make. Will definitely cook this again.

I loved this recipe! It was so easy to make. Will definitely cook this again?

This was amazing enjoyed every bite. Will definitely be making again.

We love making Hibachi on our flat top and this article was very informative.  More importantly everything tasted great.

This looks absolutely delicious! Adding it to the menu for dinner this week.

This is such a delicious recipe.  The chicken is so good, but honestly, I'm addicted to the yum yum sauce. LOL

Totally love this! We just got a Blackstone and we're really looking forward to doing hibachi. This will be out go-to sauce.

What a beautiful Hibachi recipes and you've explained so well about it. Can not wait to make vegetable Hibachi once again as family loved it.

We bought a blackstone , I had my brother and Neice’s over and made this. Everyone loved it ! Great recipe!! Not much left for leftovers!!

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Hibachi Chicken

Easy Hibachi Chicken

Perfect Hibachi Chicken

Hibachi Chicken

Hibachi Chicken

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Top 8 hibachi chicken recipes from across the web

The most viewed hibachi chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Hibachi Chicken

Hibachi Chicken

Easy Hibachi Chicken

Perfect Hibachi Chicken

Hibachi Chicken

Hibachi Chicken

Hibachi Bowls

Hibachi at Home Recipes

The most viewed hibachi chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine