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Hibachi Chicken Recipe

Name: Koizi Endless Gourmet Grill & Sushis Hibachi Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb skinless boneless chicken thighs (or breasts); 3 tbsp soy sauce; 1 tbsp mirin (or dry sherry); 1 tbsp sake (or extra mirin); 1 tsp granulated sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp vegetable oil (or canola); 2 tbsp unsalted butter; 1 tsp sesame oil; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 stalks green onions, sliced (garnish); 2 wedges lemon wedges (optional); 3 cups cooked long-grain rice (preferably day-old); 2 tbsp vegetable oil; 1 tbsp unsalted butter; 2 each large eggs, beaten; 1 small onion, finely chopped; 1 each carrot, small dice; 1 cup frozen peas, thawed; 2 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp salt; 0.5 tsp black pepper; 2 stalks green onions, sliced; 3 cups dashi stock (or low-sodium chicken broth); 1 tbsp white miso paste; 0.5 cup silken tofu, small cubes; 1 tbsp wakame seaweed, rehydrated and chopped

Inspired by Koizi Endless Gourmet Grill & Sushi

Time45m

Serves2

Served with soup, salad and fried rice

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Ingredients

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Hibachi Chicken

1 lb skinless boneless chicken thighs (or breasts)

3 tbsp Aged soy sauce

1 tbsp mirin (or dry sherry)

1 tbsp sake (or extra mirin)

1 tsp granulated sugar

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

2 tbsp vegetable oil (or canola)

2 tbsp Unsalted butter

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 stalks green onions, sliced (garnish)

2 wedges lemon wedges (optional)

Fried Rice

3 cups cooked long-grain rice (preferably day-old)

2 tbsp Tuscany sunflower oil

1 tbsp Unsalted butter

2 each large eggs, beaten

1 small Onion, finely chopped

1 each carrot, small dice

1 cup frozen peas, thawed

2 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 stalks Green onions, sliced

Soup (Clear Miso-style Soup)

3 cups dashi stock (or low-sodium chicken broth)

1 tbsp white miso paste

1/2 cup silken tofu, small cubes

1 tbsp wakame seaweed, rehydrated and chopped

1 stalk green onions, thinly sliced

Salad (Hibachi Style)

3 cups mixed salad greens

1/2 each cucumber, thinly sliced

1/4 cup carrot, julienned

1/2 each tomato wedges (optional)

3 tbsp ginger dressing (store-bought or homemade)

Method

Hibachi Chicken

Prepare Chicken and Marinade

Trim excess fat from the chicken and cut into 1–1.25 inch bite-sized pieces. In a bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar, minced garlic and grated ginger. Add the chicken, toss to coat, and let marinate 15–30 minutes at room temperature (or up to 2 hours in the fridge).

Cook Chicken

Heat a large heavy skillet or flat griddle over medium-high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Remove chicken from marinade (reserve marinade) and spread pieces in a single layer. Season lightly with 1 tsp salt and 1 tsp pepper. Sear without moving for 2–3 minutes until golden, then flip and cook another 2–3 minutes until cooked through (internal temp 165°F/74°C).

Finish with Butter Sauce

Push chicken to one side. Reduce heat to medium. Add 2 tbsp unsalted butter and 1 tsp sesame oil to the pan. Pour the reserved marinade into the pan and let it bubble and reduce for 1–2 minutes to gloss the sauce (if worried about raw marinade, bring to a full boil 1 minute). Toss chicken in the butter sauce to coat. Taste and adjust seasoning. Garnish with sliced green onions and serve with lemon wedges if desired.

Fried Rice

Prepare Ingredients

Break up any clumps in the cold rice with a fork. Have eggs beaten and vegetables prepped so cooking is quick.

Cook Eggs

Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet or wok over medium-high heat. Pour in beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.

Stir-Fry Vegetables and Rice

Add remaining 1 tbsp vegetable oil to the pan. Add chopped onion and diced carrot and stir-fry 2–3 minutes until softened. Add rice, breaking it up and tossing to combine; cook 3–4 minutes so rice is heated through and begins to brown slightly. Add thawed peas and return scrambled eggs to the pan.

Season Fried Rice

Drizzle 2 tbsp soy sauce and 1 tsp sesame oil over the rice. Stir thoroughly to distribute. Season with 1/2 tsp salt and 1/2 tsp black pepper; taste and adjust. Fold in sliced green onions. Keep warm until serving.

Soup (Clear Miso-style Soup)

Heat 3 cups dashi stock (or chicken broth) in a small pot until hot but not boiling. Remove a ladleful of hot stock and whisk it into 1 tbsp miso paste in a small bowl until smooth, then stir the miso mixture back into the pot (do not boil after adding miso to preserve flavor). Add cubed silken tofu and rehydrated wakame; warm 1–2 minutes. Ladle into bowls and garnish with thinly sliced green onion.

Salad (Hibachi Style)

Combine mixed greens, cucumber slices, julienned carrot and tomato wedges in a bowl. Toss gently with 3 tbsp ginger dressing just before serving so leaves remain crisp. Serve chilled alongside the hibachi chicken and fried rice.