Chicken Hibachi

img_6985Hibachi is delicious. Point blank. Without a flat top grill at home, I have to improvise with a skillet. Cook the rice. Cook the chicken and vegetables. Season it and add sauce. Boom. You’ve got homemade hibachi.


  • 1-1.5 lbs boneless skinless chicken breast, cut into bite size pieces
  • 1 large zucchini or 2 small, halved and quartered
  • 2 carrots, cut into bite sized pieces
  • 1 large onion, diced
  • 8 ounces of mushrooms, sliced
  • 4 cloves of garlic, minced
  • Canola oil
  • Low sodium soy sauce
  • Hoisin sauce
  • 1 tsp sesame oil, optional
  • Salt and pepper


  1. Heat 2 Tbsp canola oil. Add chicken and too with 4 Tbsp soy sauce and a dash of pepper. Cook chicken until done, about 8 minutes, and set aside.
  2. Heat another 2 Tbsp canola oil plus the teaspoon of sesame oil in the same skillet and add vegetables. Add 4 Tbsp soy sauce and 4 Tbsp Hoisin sauce. Add a dash of pepper. Cook, stirring occasionally, for about 20 minutes. Cover halfway through. Taste and add a dash of salt, if needed.
  3. Add cooked chicken to vegetable mixture. Heat together for about 5 minutes. Taste again to add any salt or pepper.
  4. Add minced garlic and cook for another 2 minutes.
  5. Serve chicken and vegetable mixture over rice.

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