Description
This Hibachi Chicken Marinade recipe brings the flavors of your favorite Japanese restaurant right to your kitchen. With tender chicken marinated in a savory sauce, sautéed vegetables, and fried rice, this dish is quick, easy, and budget-friendly. Ready in just 50 minutes, it’s perfect for a family dinner or a weeknight meal.
Ingredients
For Hibachi Chicken:
1 lb chicken breasts, diced
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp hoisin sauce
4 cloves garlic, minced
1 tsp fresh minced ginger
For Mustard Sauce:
1/2 cup light mayo
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Dijon mustard
For Sautéed Vegetables:
1 tbsp olive oil
1 carrot, thinly sliced
1 cup mushrooms, sliced in half
1 yellow onion, chopped
1 zucchini, chopped
1 tbsp soy sauce
Salt and pepper to taste
For Fried Rice:
2 cups cooked white rice
2 tbsp butter
4 cloves garlic, minced
3 tbsp soy sauce
1 egg
4 green onions, sliced
Instructions
-
Marinate the Chicken: Mix sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger in a small bowl. Pour the marinade over the diced chicken and let it sit for at least 15 minutes.
-
Cook the Chicken: Heat a large skillet over medium-high heat. Cook the marinated chicken for about 10 minutes, stirring occasionally until fully cooked. Remove the chicken from the pan and wipe the pan clean.
-
Cook the Rice: Cook the rice according to package directions, using a rice cooker or stovetop. In the meantime, mix together the mustard sauce ingredients in a small bowl.
-
Sauté the Vegetables: In the same skillet, add olive oil and sauté the carrot, mushrooms, onion, and zucchini. Season with soy sauce, salt, and pepper. Cook for about 5 minutes until tender-crisp. Set aside.
-
Make the Fried Rice: In the same pan, melt butter and sauté garlic for 30 seconds. Add the cooked rice and soy sauce, cooking for 5 minutes. Create a hole in the center of the rice and crack in the egg. Scramble the egg until set, then toss the rice to mix. Stir in the sliced green onions and remove from heat.
-
Assemble the Dish: Plate the fried rice with the chicken and sautéed vegetables. Serve with the mustard sauce on the side.
Notes
Leftover Chicken: This recipe works great with leftover rotisserie chicken or pre-cooked chicken. Just heat it through and add to the vegetables and rice for a quicker meal.
Vegetarian Option: If you prefer a vegetarian version, tofu or tempeh can be swapped in place of the chicken, offering a great plant-based protein option.
Adjust the Sauce: Feel free to adjust the soy sauce in the marinade or fried rice to make it saltier or lighter, based on your preference. For a milder version, use low-sodium soy sauce.
