This copycat Hibachi Chicken recipe is made of savory chicken bites with sautéed vegetables, served over fried rice and topped with yum yum sauce.
Servings: 4
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Equipments:
Wok
Ingredients:
Hibachi Chicken:
1lbChicken thighs(diced)
1tablespoonsesame oil
2tablespoonsoy sauce(light)
2tablespoonHoisin sauce
1tablespoonginger(minced)
1tablespoongarlic(minced)
Yum Yum Sauce :
½cupMayonnaise
1tablespoonKetchup
1½teaspoonrice vinegar
1tablespoonMirin(cooking wine)
1teaspoongarlic powder
½teaspoonpaprika
2tablespoonwater
Vegetables:
1tablespoonoil
1cupmushrooms(sliced)
1carrot(thinly sliced)
2zucchini(sliced)
1cupBroccoli (add extra if you want)
1onion(sliced)
1tablespoonsoy sauce(light)
salt and pepper(to taste)
Watch the Video:
Instructions:
Mix & Cook the Chicken:
Cut the chicken into bite-sized chunks. Transfer in a bowl and add the marinade ingredients and set aside.
Heat some oil in a pan and cook the coated chicken for 4 to 5 minutes. The chicken should be brown and cooked well. Remove the chicken from the heat and transfer to a dish. Set aside.
Saute the Vegetables:
Wipe the pan clean, add 1 tablespoon of oil. Then, you can add the vegetables of choice, season with soy sauce, salt, and pepper. Give the veggies a quick stir or until they turn tender-crisp (about 3 to 4 minutes.) Remove from heat and set aside.
Serve
Arrange the Hibachi chicken on the plate, serve with sauteed vegetables, and fried rice ( check my Benihana fried rice recipe). Add yum yum sauce on the side, serve and enjoy.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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