Hibachi Style Teriyaki Chicken Recipes

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HIBACHI CHICKEN AND FRIED RICE



Hibachi Chicken and Fried Rice image

This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.

Provided by jessicapowers

Categories     Japanese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 30

for the hibachi chicken
1 -1 1/2 lb chicken breast
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 tablespoon butter
3 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 dash salt
1 dash pepper
for the hibachi vegetables
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 large white onion
1 large zucchini
1 tablespoon butter
2 tablespoons soy sauce
1 dash salt
1 dash pepper
for the hibachi fried rice
4 cups cooked rice (cool to the touch)
2 tablespoons vegetable oil
1/2 cup white onion
1 cup bean sprouts
2 large eggs
4 tablespoons butter
4 tablespoons soy sauce
for the hibachi bean sprouts
1 tablespoon butter
1 tablespoon soy sauce
3 cups bean sprouts

Steps:

  • Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
  • Hibachi Chicken.
  • Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
  • Note: Do not clean skillet. You will reuse this skillet for the fried rice.
  • Hibachi Veggies.
  • Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
  • Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
  • Hibachi Fried Rice.
  • Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
  • Hibachi Bean Sprouts.
  • Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES



Japanese Steakhouse Hibachi Chicken and Steak With Vegtables image

My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too

Provided by calleyfornia

Categories     Chicken Breast

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 29

16 ounces mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic juice
1 teaspoon ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon white pepper
1/8 cup water
5 skinless boneless thin sliced chicken breasts
2 large white onions
4 green zucchini, large
1 (16 ounce) package sliced mushrooms
2 tablespoons vegetable oil
8 tablespoons less sodium soy sauce
4 tablespoons butter or 4 tablespoons garlic butter
1 dash iodized salt
1 dash ground pepper
1 dash lemon juice (if you're cooking chicken)
1/2 cup carrot, grated, depending on how much you want
1/2 cup peas if you'd like to add peas
2 -3 scrambled eggs
1/2 cup diced onion if you want onion in your rice
2 tablespoons unsalted butter
3 tablespoons low sodium soy sauce
2 cups uncooked parboiled rice
2 1/2 cups water

Steps:

  • Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
  • While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
  • Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
  • In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
  • When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
  • Continue to stir both pans.
  • Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
  • Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
  • Serve in even portions to everyone's plates.
  • Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

Nutrition Facts : Calories 927, Fat 45, SaturatedFat 17.8, Cholesterol 254.8, Sodium 2894.6, Carbohydrate 74.7, Fiber 7.3, Sugar 16.7, Protein 57.5

PERFECT HIBACHI CHICKEN



Perfect Hibachi Chicken image

This Hibachi Chicken is just like the kind you get at Benihana - it's a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.

Provided by Taylor Stinson

Categories     Main Course

Time 50m

Number Of Ingredients 22

1 lb chicken breasts, diced
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp hoisin sauce
4 cloves garlic, minced
1 tsp fresh minced ginger
1/2 cup light mayo
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp dijon mustard
1 tbsp olive oil
1 carrot, thinly sliced
1 cup mushrooms, sliced in half
1 yellow onion, chopped
1 zucchini, chopped
1 tbsp soy sauce, plus salt & pepper to taste
2 cups cooked white rice
2 tbsp butter
4 cloves garlic, minced
3 tbsp soy sauce
1 egg
4 green onions, sliced

Steps:

  • Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
  • Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
  • After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
  • Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
  • Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

Nutrition Facts : Calories 499 kcal, Carbohydrate 37 g, Protein 33 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 133 mg, Sodium 2106 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

HIBACHI DINNER AT HOME



Hibachi Dinner at Home image

Provided by By B. Coop

Time 50m

Number Of Ingredients 53

1 1/4 cup mayo
1 tsp granulated sugar
1/2 tsp garlic powder
1/4 tsp paprika
1 T melted butter (unsalted)
1 tsp tomato paste
1/2 tsp cayenne pepper
2-3 T water
1/2 onion (chopped)
2 T lemon juice
1 T grated ginger
1 tsp minced garlic
1/4 cup soy sauce
1/2 tsp white vinegar
1/4 tsp sugar
2 cups cold, cooked rice (white rice)
1 T sesame oil
2 T butter
2 T soy sauce
1/2 sweet onion (chopped)
1 large egg
chopped green onions
1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
2 tsp sesame seed oil
1 T garlic butter
2 T soy sauce
1 T teriyaki sauce
Optional: 3-4 green onions (chopped, both the white part and green part, separated)
1 large zucchini (quartered)
1 sweet onion (chopped)
1 T vegetable or canola oil**
1 tsp sesame oil
1 T soy sauce
1 T garlic butter
pinch of salt
1 pound of chicken breast and/or sirloin steak (cut in bite sized pieces)
1 T vegetable or canola oil**
1 tsp sesame oil
2 T garlic butter
2 T soy sauce
1 T teriyaki sauce
salt and pepper to taste
1 lb raw shrimp
1 T vegetable or canola oil**
2 T garlic butter
1 T soy sauce
1 T teriyaki sauce
lemon juice (optional)
1 stick unsalted butter (softened at room temp)
1 T minced garlic
1 tsp chopped parsley
1/2 tsp black pepper
1/2 tsp Italian seasoning

Steps:

  • (Make 1 day before serving.) Mix all ingredients (except water) together well. Add 1-2 T of water to reach your desired sauce consistency. Chill overnight in the refrigerator. Serve at room temperature.
  • Blend all ingredients in a food processor or blender. Refrigerate until ready to use.
  • Heat oils in a wok or skillet. Add onion and saute for 1-2 mins Add in the egg and lightly scramble it. Once egg is nearly cooked, add in the cold rice, butter, and soy sauce. Toss rice and egg together until rice is warm and eggs are cooked completely. Salt and pepper to taste if needed. Add chopped green onions. Remove from pan and serve.
  • Cook noodles according to package instructions and drain well. Heat oil Add in the remaining ingredients except for the green part of the green onions Toss to combine. Once noodles are very coated and hot, add in the green onions Adjust seasoning to your liking if needed. Serve.
  • Heat oils into the wok or skillet at medium high heat Add in the zucchini, soy sauce, butter, and a pinch of water. Saute for 5 minutes Add in onion and continue to saute until all veggies are tender. Serve.
  • Heat veggie oil in a skillet at medium high heat Add in the steak and sprinkle on the salt and pepper. Saute steak. Once steak begins to brown, add in the remaining ingredients. Continue to cook the steak to your desired level of doneness.
  • Heat veggie oil in pan at a medium heat Add in chicken and all remaining ingredients. Continue to cook the chicken until completely done. Saute to avoid burning.
  • Heat oil in skillet or wok Add in shrimp Add the butter, soy sauce, and teriyaki. Saute until shrimp are cooked. Be careful not to overcook. Add a squeeze of lemon juice.
  • Place all ingredients into a food processor. (You can also stir it by hand in a bowl.) Blend well. Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container. Refrigerate until firm.

HIBACHI CHICKEN



Hibachi Chicken image

Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE! An easy dinner that's better than takeout.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 19

2 teaspoons sesame oil (, divided)
2 teaspoons vegetable oil (, divided)
2 Tbsp butter (, divided)
3 large boneless (, skinless chicken breasts, trimmed and cut into 1-inch cubes (you can also use steak or shrimp here))
3 Tbsp low sodium soy sauce (, divided)
Minced garlic
salt and pepper (, to taste)
2 zucchinis (, chopped)
1 medium onion (, chopped)
1 carrot (, thinly sliced)
1 8- oz package crimini mushrooms (, halved - freshest ones they have)
rice (, for serving)
Hibachi sauce (Yum Yum Sauce):
1 cup Hellmann's Mayo
1 Tbsp ketchup
1 Tbsp Rice Vinegar
3/4 teaspoons Paprika
1/8 teaspoons Garlic Powder
Salt and pepper

Steps:

  • Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
  • In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender-do not overcook. Set aside, and repeat steps with remaining vegetables.
  • Serve chicken and vegetables over rice, with sauce on the side for dipping.
  • For the sauce:
  • Mix all ingredients together and whisk until well combined.
  • Refrigerate overnight or at least for 8 hours prior to serving.

Nutrition Facts : Calories 327 kcal, Carbohydrate 9 g, Protein 40 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 659 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

HIBACHI-STYLE HOT DOG



Hibachi-Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 32

1 yellow onion
1 tablespoon brandy
1 cup chopped mushrooms
1 zucchini, small dice
1 yellow squash, small dice
1 large carrot, small dice
Kosher salt and freshly ground black pepper
8 jumbo hot dogs, cross-hatched tightly (to catch all that glaze)
1 cup teriyaki sauce
8 Black Sesame Seed Hot Dog Buns, recipe follows, or toasted plain hot dog buns
Pickled Hibachi Relish, recipe follows
Yum Yum Sauce, recipe follows
Toasted white sesame seeds, for serving
8 New England split-top rolls
4 tablespoons unsalted butter, melted
1/4 cup black sesame seeds
1 zucchini, small dice
1 yellow squash, small dice
1 large carrot, small dice
1/2 cup white wine vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 cup mayonnaise
2 tablespoons rice wine vinegar
2 tablespoons tomato paste
1 tablespoon unsalted butter, melted and cooled
1 tablespoon granulated sugar
1 teaspoon sweet paprika
1 teaspoon granulated garlic
1 teaspoon hot sauce
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large cast-iron griddle over medium heat.
  • Cut a 1-inch-thick round from the center of the onion and separate it into rings (reserve the remaining onion for another use). Stack the rings directly on the griddle from largest to smallest so they form the shape of a volcano. Pour the brandy INSIDE the onion stack. Carefully, using a stick lighter, ignite the brandy and watch in awe. Once the flames subside, tumble the stack and dice the onions. Add the mushrooms, zucchini, yellow squash and carrot. Season with salt and pepper and saute until tender, about 10 minutes.
  • While the vegetables are cooking, add the hot dogs to the griddle. Cook, turning, until the hot dogs are nicely seared on all sides and the score marks have opened up, about 6 minutes. Brush on the teriyaki sauce and cook until the hot dogs are sticky and shiny!
  • Place the dogs in the buns, brush with more teriyaki sauce and top with the Pickled Hibachi Relish and a tight squiggle of Yum Yum Sauce. Sprinkle with toasted sesame seeds. Serve with the hibachi vegetables on the side.
  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  • Place the buns on the prepared sheet pan, brush with the melted butter and sprinkle the tops with sesame seeds. Bake for 4 minutes.
  • Put the zucchini, yellow squash and carrot in a medium heatproof bowl.
  • Bring the vinegar, salt, sugar and 3/4 cup water to a boil in a saucepan. Immediately pour into the bowl with the vegetables, then let cool on the counter until room temperature. Transfer to a resealable container and refrigerate for at least 1 hour. The vegetables will stay good for up to 2 weeks refrigerated.
  • Combine the mayonnaise, vinegar, tomato paste, butter, sugar, paprika, granulated garlic, hot sauce and onion powder in a medium bowl, whisk together and season to taste. Transfer to a squeeze bottle or resealable container and store in the refrigerator.

15 BEST WAYS TO COOK HIBACHI AT HOME



15 Best Ways To Cook Hibachi at Home image

These homemade hibachi recipes are totally restaurant-worthy! From shrimp to steak to veggies and noodles, bring the hibachi experience right into your own home.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 15

Hibachi Shrimp
Hibachi Steak with Fried Rice and Vegetables
Hibachi Vegetables
Hibachi Noodles
Hibachi Zucchini
Easy Hibachi Chicken
Hibachi Fried Rice
Japanese Clear Soup Recipe
Yum Yum Sauce
Hibachi Sweet Carrots
Ginger Sauce
Japanese-Style Grilled Fish
Benihana Hibachi Steak with Mushrooms
Hibachi Steak Marinade
Hibachi Inspired Steak Kabobs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hibachi recipe in 30 minutes or less!

Nutrition Facts :

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From recipes.sparkpeople.com


JAPANESE HIBACHI TERIYAKI CHICKEN RECIPE
Keto Teriyaki Chicken Recipe Easy Low Carb Asian Dish. 5 hours ago Teriyaki Chicken is a very popular Japanese dish that is traditionally loaded with sugar and carbs. Our version is sugar-free and only has 1g net carbs per serve. This Low Carb Teriyaki Chicken recipe makes 4 servings. Store leftover Keto Teriyaki Chicken in the fridge for up to 3 days or freeze for up to 3 months.
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