Hibachi Chicken Recipe

Prepare Marinade

In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, honey, and black pepper.

Marinate Chicken

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours.

Rinse Rice

In a fine mesh strainer, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Cook Rice

In a medium saucepan, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Preheat Grill

Preheat your grill to medium-high heat.

Grill Chicken

Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let rest for 5 minutes before slicing.

Prepare Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the broccoli, carrots, bell pepper, and zucchini. Sprinkle with salt.

Cook Vegetables

Sauté the vegetables for 5-7 minutes, stirring frequently until they are tender-crisp and vibrant in color.

Plate the Dish

On a serving plate, place a scoop of rice, top with grilled chicken slices, and arrange the sautéed vegetables on the side.

Garnish (optional)

For added flavor, garnish with sesame seeds or sliced green onions.