Hibachi Chicken Recipe

Marinate the chicken

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sugar and 1 tsp black pepper. Add the 1 lb bite-sized chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes (up to 2 hours). Remove chicken from fridge 10 minutes before cooking to come toward room temperature.

Reserve 1–2 tablespoons of the marinade for finishing sauce. Do not reuse marinade that sat with raw chicken unless you boil it for at least 3 minutes.

Prep vegetables: slice onion into wedges, zucchini into 1/4" slices, carrots on a bias, halve mushrooms, slice scallions. Keep bean sprouts rinsed and drained.

For hibachi-style cooking, toss vegetables lightly with a pinch of salt and 1 tsp vegetable oil to prevent sticking during searing.

If making fried rice, heat a large skillet or flat griddle over medium-high heat until hot. Add 1 tbs vegetable oil and 1 tbs butter. Add the beaten egg and scramble quickly until just set; push to one side.

Add 2 cups cold cooked rice, break up any clumps, and spread across the pan. Let rice sit undisturbed 30–60 seconds to get slight crisping, then stir. Add 1 tbs soy sauce, 1 tsp salt and 1 tsp pepper; stir to combine. Add 1/2 cup of the prepared vegetables (or leftover small diced veg) if desired. Taste and adjust seasoning. Keep warm until serving.

If using noodles instead of fried rice, cook or warm 3 oz yakisoba/lo mein per package instructions. Heat a small skillet over medium-high, add 1 tsp oil, toss noodles in, add 1 tbs soy sauce and 1 tsp mirin and toss until warmed and coated. Remove and keep warm.

Heat a large cast-iron skillet or flat griddle over high heat until very hot (you should see faint smoke). Add 1 tbs neutral oil and swirl to coat.

Add marinated chicken in a single layer, leaving space between pieces. Let sear undisturbed 1–2 minutes to develop brown crust, then flip and sear another 1–2 minutes until browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a warm plate and tent with foil.

Reduce heat to medium-high and add a little more oil if the pan is dry. Add firmer vegetables first (carrots, onions), cook 2–3 minutes tossing and pressing to get charred edges. Add zucchini and mushrooms and cook another 2 minutes until tender-crisp. Add bean sprouts and scallions last and toss 30–60 seconds just to warm through.

Return cooked chicken to the pan with vegetables. Pour reserved marinade or 2 tbs hibachi-style butter sauce over everything. Stir and toss over heat 30–60 seconds so sauce thickens slightly and coats chicken and veg.

Taste and adjust with additional soy sauce or a squeeze of lemon wedge as desired. Sprinkle toasted sesame seeds if using.

Plate hibachi chicken with a portion of fried rice or warmed noodles and a side of miso soup or house salad. Garnish with extra sliced scallions and lemon wedges. Serve immediately while hot.

Leftovers: store cooled components separately in airtight containers up to 3 days. Reheat in a skillet over medium heat or microwave until hot.