Ah, Hibachi Chicken — the Japanese steakhouse classic where tender chicken is cooked with savory butter, soy, and vegetables, just like at a hibachi grill! 🍗🥢 Here’s a full guide:

🍗 Hibachi Chicken

(Serves 2–3)

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2–3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp ginger, minced (optional but traditional)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Salt and freshly ground black pepper, to taste
• 1 cup sliced onions
• 1 cup sliced zucchini or mushrooms
• 1 cup shredded cabbage or bean sprouts
• Optional garnish: green onions and sesame seeds
• Lemon wedges for serving

Instructions

1. Prepare chicken:
   • Season chicken pieces lightly with salt and pepper.
2. Cook chicken:
   • Heat 1–2 tablespoons of butter in a large skillet or frying pan over medium-high heat.
   • Add chicken pieces and cook 5–7 minutes, turning occasionally, until golden brown and cooked through.
   • Remove chicken from the pan and set aside.
3. Sauté vegetables:
   • In the same pan, add remaining butter.
   • Sauté garlic and ginger until fragrant (~30 seconds).
   • Add onions, zucchini, mushrooms, and cabbage or bean sprouts. Stir-fry 3–5 minutes until slightly tender but still crisp.
4. Combine and flavor:
   • Return the cooked chicken to the pan.
   • Add soy sauce and sesame oil. Toss everything together until coated and heated through.
5. Serve:
   • Garnish with sliced green onions, sesame seeds, and a squeeze of lemon if desired.
   • Serve over steamed rice or fried rice for a full hibachi experience.

🌟 Tips & Variations

• Authentic flavor: Use a hibachi or cast-iron skillet for a slightly charred taste.
• Extra sauce: Mix 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp mirin for a glaze to drizzle at the end.
• Vegetable variations: Bell peppers, carrots, or snap peas work beautifully.
• Protein swaps: This method also works for shrimp, steak, or tofu.

I can also give a true “restaurant-style” hibachi chicken recipe that includes the signature garlic butter sauce and teppanyaki-style searing for that perfect smokey flavor.

Do you want me to give that version?