This easy Japanese-inspired Hibachi Chicken recipe includes sautéed veggies and chicken with yum yum sauce and rice. It will hit all your take-out cravings!
Cook chicken: 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 3 cloves minced garlic to skillet and sauté, until chicken is cooked through. Set aside and cover with foil.
Cook Veggies: In the same pan add remaining teaspoon each of sesame and vegetable oil. Add vegetables and cook on high heat for 2 minutes. Add 1 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until tender. Return chicken to pan
Serve chicken and veggies over rice, with yum yum sauce on the side for dipping.
For the Yum Yum Sauce:
Mix all ingredients together and whisk until well combined. For best flavor results, refrigerate for at least an hour before serving.
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Notes
Make Ahead Instructions: Chop vegetables ahead of time, and make yum yum sauce up to a few days ahead of time.Chicken: Feel free to mix in other proteins like shrimp, scallops or steak, or us tofu for vegetarian option.