When you are craving some Japanese but your wallet doesn’t agree, try this Hibachi Chicken at home. It’s incredibly simple to make with ingredients you probably have in your fridge and pantry.
Remember those Stir Fried Zoodles I shared a few weeks ago? They were served alongside this Hibachi Chicken for the ultimate Japanese meal at home. The only thing that would have made it better was fried rice instead of steamed.
This is a dish I have been making for years and I don’t know why I’m just now getting around to sharing it with you all. Maybe because I never measured the ingredients before (yes, I’m one of those people) and this time around I finally thought “hey, I should do that so I can post it.” I know, I’m brilliant….
My hibachi go-to’s are chicken or steak and the kids love shrimp. I’ve tried this recipe with all those proteins with success so go with your favorite. I’m sure it would be tasty with other meats as well.
The fact that this Hibachi Chicken tastes delicious and authentic is great but what puts it over the top is how quickly you can prepare it. I honestly think what takes the longest is cutting the chicken into bite size pieces before cooking it. Once that’s done all you have to do is throw it in a hot skillet and stir fry it with some garlic and the super simple, 2 ingredient sauce. Yes, two ingredients people.
If we’re counting the time it takes to dice the chicken, this will take about 20 minutes at the most. Cook some rice in the meantime and stir fry those zoodles in another skillet and a delicious, well-balanced meal is on the table in no time.
I love a fancy meal but these quick, yet incredibly delicious and satisfying dishes are what make me happiest.
- 2.75 lbs. boneless skinless chicken thighs, cut into bite-size pieces
- 1 Tbsp. olive oil
- 2 cloves garlic, grated
- 1/4 cup soy sauce
- 1/2 Tbsp. butter
- 1 Tbsp. sesame seeds
Heat a large skillet or wok over medium-high heat. Add olive oil, diced chicken and garlic. Cook until browned on all sides.
Add soy sauce and butter to pan and stir to cover all the chicken. Cook until the soy sauce thickens and glazes the chicken, about 2 minutes. Sprinkle with sesame seeds and serve over rice.