Hibachi Chicken
Make restaurant quality Hibachi Chicken at home that's tender, juicy, and flavorful. It's made with just a few simple ingredients and ready in minutes.
Servings: 4
Calories: 169kcal
Equipment
- 1 Wok or Large Skillet
Ingredients
- 1 pound boneless chicken breast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon butter
Instructions
- Begin the recipe by preparing the 1 pound chicken using a long sharp knife. Cut the chicken into bite-size pieces or large chunks, according to your preference.
- Evenly season the chicken with ½ teaspoon salt and ½ teaspoon ground black pepper. Add a wok or large skillet to the stovetop over medium-high heat. Allow it to heat for about a minute before adding the 2 tablespoons vegetable oil.
- Add the prepared chicken pieces to the hot skillet. Allow the chicken to cook for 2 to 3 minutes before tossing in the wok or skillet.
- Pour in the 2 tablespoons soy sauce and toss to combine with the chicken. Add the 1 teaspoon toasted sesame oil and stir to combine. Allow the chicken to cook for another 1 to 2 minutes.
- Add in the 1 tablespoon butter and allow it to completely melt. Give it a good stir to combine the butter with the chicken to thoroughly coat the chicken.
- Carefully remove the hot chicken from the wok or skillet and serve warm with Fried Rice, Jasmine Rice (white rice), and Yum-Yum Sauce. Enjoy!
- If you have any leftover chicken, allow it to cool to room temperature before placing it in an airtight container. Store it in the refrigerator for up to 3-4 days.
Video
Nutrition
Calories: 169kcal | Carbohydrates: 1g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 948mg | Potassium: 443mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg