Skillet Chicken Hibachi
A quick and delicious skillet chicken hibachi recipe featuring tender chicken, crisp vegetables, and a savory soy-based sauce, perfect for a flavorful homemade Japanese-style meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 cup sliced yellow onion
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup bean sprouts
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 green onions, sliced
1 tablespoon butter
Instructions
In a small bowl, combine soy sauce, mirin, sake, sugar, and black pepper. Stir until sugar dissolves and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the sliced onion, zucchini, and mushrooms to the skillet. Sauté for 4-5 minutes until vegetables are tender but still crisp.
Add the minced garlic and cook for 30 seconds until fragrant.
Return the cooked chicken to the skillet and add the bean sprouts.
Pour the soy sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
Add the butter and stir until melted and the sauce is slightly thickened, about 1-2 minutes.
Remove from heat and garnish with sliced green onions.
Serve immediately with steamed rice if desired.