Hibachi Chicken

Natasha Bull

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!

5 from 1 vote

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main Course

Cuisine Japanese

Servings Servings

Calories 612 kcal

Ingredients

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)

Yum Yum Sauce:

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)

Instructions

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.

Notes

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).

Nutrition