This Easy Hibachi Chicken is a homemade version of the Japanese steakhouse favorite, made with tender chicken bites seared in garlic butter, soy sauce, and served with sautéed vegetables and optional Yum Yum sauce. It’s quick, flavorful, and perfect for a weeknight dinner!
1poundboneless, skinless chicken breast or thighs, diced
1tablespoonolive oil or sesame oil
2tablespoonsunsalted butter
2clovesgarlic, minced
1tablespoonlow-sodium soy sauceor tamari for gluten-free
1teaspoonsesame oil
1/2teaspoonsea salt
1/4teaspoonblack pepperfreshly ground
1/2teaspoonground ginger
1smallzucchini, sliced into half-moons
1cupmushrooms, sliced
1/2mediumonion, sliced
1tablespoonsoy sauce
1tablespoonunsalted butter
1/2teaspoongarlic powder
Instructions
Heat oil in a large skillet over medium-high heat. Add diced chicken and season with salt, pepper, and ground ginger.
Cook chicken for 5–7 minutes until golden and fully cooked. Stir in butter, minced garlic, soy sauce, and sesame oil. Cook another 1–2 minutes, then remove from skillet.
In the same skillet, melt butter and add zucchini, mushrooms, and onion. Sauté for 3–4 minutes until vegetables are tender.
Add soy sauce and garlic powder to the vegetables and cook for 1 more minute. Remove from heat.
Serve the hibachi chicken with sautéed vegetables over rice or noodles. Drizzle with Yum Yum sauce if desired.