If your taste buds are craving the delicious flavors of your favorite Japanese steakhouse but you don’t want to leave the comfort of your own home, this One-Pot Hibachi Skillet recipe is going to solve that problem!
This quick and easy dish is packed with all the savory goodness you love from hibachi restaurants, but it’s made in just one skillet and in your own kitchen. Perfect for busy weeknights, this recipe will have dinner on the table in no time, with minimal cleanup required.
Why You’ll Love This Easy Hibachi Dinner
- Quick and Easy: This easy hibachi chicken recipe is ready in under 30 minutes making it perfect for a weeknight meal.
- Minimal Cleanup: The best part of this recipe is that it only calls for one large skillet! No large hibachi grill, Blackstone griddle or flat top grill required to make this delicious recipe!
- Healthy Ingredients: This dish is packed with veggies and lean protein which make it perfect for anyone who is looking for a healthier alternative for supper.
- Versatile: You can mix and match different meats and veggies to make it fit your family’s taste preference! It can be easily adapted to your favorite ingredients without sacrificing any of the flavor!
Simple Ingredients
- Large boneless skinless chicken breasts, diced into bite-sized pieces
- Chilled cooked rice
- Zucchini
- Yellow onion
- Baby bella mushrooms
- Eggs
- Garlic power
- Onion powder
- Salt & black pepper
- Teriyaki Baste & Glaze sauce
- Soy sauce
- Vegetable oil
- Butter
How To Make This One Pot Hibachi Skillet
Saute The Veggies: In a large hot skillet over medium-high heat add the vegetable oil and butter. Once the butter is melted, add the diced zucchini, onion and mushrooms. Allow the vegetables to sauté for 5-7 minutes until they start to soften.
Cook The Chicken: Add the chicken to the skillet and season with garlic powder, onion powder and black pepper. Once the chicken is almost done cooking, add the teriyaki sauce, combine the veggies and chicken with the glaze. Allow the chicken to finish cooking the move the chicken and veggies to one side of the skillet.
Fry The Rice: Crack two eggs into the skillet, scramble them and once they are finished cooking scoot the to one side of the skillet. Next, add in 3 cups rice and combine everything together with a good stir. Add in the soy sauce and allow the rice to fry for 5-10 minutes, stirring occasionally until desired texture.
Enjoy: Top with Yum Yum sauce if desired, serve & enjoy!
Tips
- Use Cold Rice: Be sure to make the rice well in advance. It is crucial to use cold rice for this recipe, otherwise the rice will not fry properly.
- Serve Immediately: This meal is best eaten while it’s fresh and hot.
- High Heat: Make sure your skillet is hot before adding any ingredients. This will help ensure everything cooks like at your local Japanese restaurant.
FAQ
- What teriyaki sauce do you recommend? I love Kikkoman Teriyaki Baste & Glaze. The consistency is perfect and the flavor is delicious.
- How do I store leftovers? Store any leftovers in an airtight container in the fridge. Make sure to eat within 3 days of cooking.
- What do you recommend as a side dish? I typically do not serve sides with this dish, but a salad with ginger dressing would make a great combination.
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Ingredients
- 3 large boneless skinless chicken breasts diced into bite size pieces
- 3 cups chilled cooked rice
- 1 zucchini diced
- ½ yellow onion diced
- 6 baby bella mushrooms diced
- 2 eggs
- 1 teaspoon garlic power
- 1 teaspoon onion powder
- Salt & black pepper to taste
- ½ cup of Teriyaki Baste & Glaze sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 tablespoons butter
Instructions
- In a large skillet over medium-high heat add the vegetable oil and butter. Once the butter is melted, add the diced zucchini, onion and mushrooms. Allow the vegetables to sauté for 5-7 minutes until they start to soften.
- Add the chicken to the skillet and season with garlic powder, onion powder and black pepper. Once the chicken is almost done cooking, add the Teriyaki Baste & Glaze, combine the veggies and chicken with the glaze. Allow the chicken to finish cooking the move the chicken and veggies to one side of the skillet.
- Crack two eggs into the skillet, scramble them and once they are finished cooking scoot the to one side of the skillet. Next, add in the rice and combine everything together. Add soy sauce and allow the rice to fry for 5-10 minutes until desired texture.
- Top with Yum Yum sauce if desired, serve & enjoy!
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