Hibachi Chicken With Broccoli Recipe

Cook rice first

Rinse 1 cup short-grain rice under cold water until water runs mostly clear. Combine rinsed rice, 1.25 cups water, and a pinch of salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Prepare chicken and marinade

Cut chicken into 1- to 1½-inch bite-sized pieces. In a bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp grated ginger, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sesame oil. Add chicken, toss to coat, and let marinate 10–20 minutes at room temperature (or up to 1 hour refrigerated).

Heat griddle or large skillet

Place a large heavy skillet or flat griddle over medium-high heat until very hot (about 3–5 minutes). Add 2 tbsp vegetable oil and 1.5 tbsp butter; swirl to coat and melt.

Sear chicken

Drain excess marinade from the chicken (reserve marinade). Add chicken pieces in a single layer, leaving space between pieces; cook without moving 2–3 minutes until browned, then flip and cook another 2–3 minutes until juices run clear and internal temperature reaches 165°F (74°C). Push chicken to one side of the griddle or skillet.

Finish with garlic butter

Lower heat slightly. Add reserved marinade and the hibachi-style sauce (combine 2 tbsp soy, 1 tbsp mirin, 1 tbsp butter, 1 minced garlic clove, 1/2 tsp lemon juice) to the pan near the chicken. Stir and let sauce bubble for 30–60 seconds to reduce slightly and coat the chicken. Spoon hot buttered sauce over chicken to glaze. Taste and adjust with a pinch more salt or pepper if needed. Sprinkle toasted sesame seeds and sliced scallion over the chicken as garnish.

Prep vegetables

While the chicken marinates or rice cooks, cut broccoli into bite-sized florets, slice carrot on a bias into thin pieces, and cut the onion into thin wedges.

Cook vegetables hibachi-style

In a separate large skillet or on the same griddle if space allows, heat 1 tbsp vegetable oil over medium-high heat. Add sliced onion and carrot and stir-fry 1–2 minutes until beginning to soften. Add broccoli florets, season with 1/4 tsp salt and a pinch of black pepper. Stir and cook 3–5 minutes until broccoli is bright green and just tender-crisp. If desired, add 1/2 tbsp butter in the last minute and toss to coat for additional flavor.

Combine and serve

Transfer broccoli and vegetables to plates alongside the hibachi chicken and steamed rice. Spoon any remaining pan sauce from the chicken over the vegetables if you like. Serve immediately.