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!
- 3 chicken breasts (cut into 1" pieces)
- 2 tablespoons sesame oil or olive oil
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 3 tablespoons low-sodium soy sauce
- Lemon juice (to taste)
- Cooked rice (for serving)
- Chopped scallions (optional, for garnish)
- 3/4 cup mayo (use Japanese mayo if possible)
- 1 heaping tablespoon ketchup
- 1 teaspoon granulated sugar
- 1 teaspoon smoked or regular paprika
- 2 teaspoons rice vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon 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 & 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's just cooked through. Don'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.
Recipe Video
- Feel free to taste the yum yum sauce and adjust ingredient quantities to your liking. If you want to add some heat, add in a dash of hot sauce.
- If you want to drizzle the yum yum sauce over the dish like I did, you may need to thin it out with a little water. You could serve it in a little bowl for dipping if you prefer.
- Make your usual amount of rice for 4 people (I suggest making 1 cup uncooked rice, up to 1.5 cups uncooked rice for hungry people).