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Hibachi Chicken

Michelle Lehman

Introduction

This is Mama Miche, and today, in my magic kitchen: Hibachi Chicken

Hibachi is a family favorite for celebrations for many families in the US. I think life is cause for celebration, and now restaurants are more expensive than ever, so if we just feel like celebrating life without the expense, here's how we do it! We love our "outdoor kitchen". It's nothing fancy, but we grill and smoke to our heart's content on our little side porch. There's nothing more iconic than hibachi chicken and fried rice and zucchini! 

Let Mama Miche make your outdoor kitchen magic! MMMK? Let's eat!

Tools

  • Large chef knife 

  • Cutting board or mat

  • Measuring spoons & cups

  • Hibachi grill (outdoor but can be made inside)

Ingredients

Makes 6 servings

  • FOR THE FRIED RICE:

    • 3 cups precooked rice (Note 1)

    • 1 cup mixed frozen vegetables 

    • 1/2 medium onion 

    • 1/3 cup tamari or coconut aminos

    • 2-3 tbsp oyster sauce 

    • White pepper, seasoned salt, and garlic powder 

    • 2 eggs, scrambled 

    FOR THE VEGETABLES:

    • 2 medium zucchinis, cubed

    • 1/2 onion, thick dice 

    FOR THE CHICKEN:

    • 1½ pound boneless skinless chicken breast, thighs, or combo, cut into cubes

    • 2 tbsp butter

    FOR THE SAUCE :

    • ¼ cup tamari or coconut aminos 

    • 2 tbsp minced garlic

    • 1 tbsp minced ginger

    • 3 tbsp honey

    • 3 tbsp brown sugar 

Directions

Prep Time: 20 minutes Cook Time: 20 minutes

Prep

  • Preheat the griddle to low or medium-low.

  • Prepare sauce and bring all spices, sauces, and tools to your cooking surface 

Cook

  • Start by preparing the fried rice on the griddle.

  • While the fried rice is cooking, whisk together the sauce ingredients for the chicken in a medium bowl, including soy sauce, minced garlic, minced ginger, honey, and brown sugar. Set to the side.

  • When fried rice is almost done, move it to the cooler side of the griddle to make room to cook the other ingredients. Add about 1 tablespoon of butter and 1 tablespoon of avocado oil to the hotter zone of the griddle and spread it around a bit with your spatula. Add the zucchini and onions, sauté. 

  • Add garlic powder, soy sauce, seasoned salt, and white pepper to the vegetables and combine. Move zucchini and onions to the side of the griddle.

  • Add about 1 tablespoon of avocado oil to the hotter zone on the griddle

  • Add the cubed chicken to the oiled griddle, ensuring the pieces are separated so that each is in contact with the griddle surface to get a nice sear.

  • Allow the chicken pieces to cook on the first side untouched for 2 minutes. 

  • Add about 2 tablespoons of butter to the chicken and toss to combine. Continue to sauté the chicken until almost all the way cooked through.

  • Add the hibachi sauce that you prepared earlier to the chicken on the griddle and toss to combine. Continue to sauté the chicken until it is cooked through and the sauce has slightly thickened. 

  • Transfer everything to a large plate and serve immediately. 

Notes

  1. We love rice, so I always make enough for seconds and leftovers. It’s perfect for fried rice!

  2. Top with scallions and sauces ( sriracha, yum yum) and sesame seeds if desired.

  3. If you're slow like me, keep your cooking surface on low. That's still very hot on a hibachi top.