Entrees Recipes

Hibachi Chicken

I love a good chicken stir-fry, and coming up with something other than the go-to teriyaki can be challenging. Kids like teriyaki because of it’s sweet taste of course (who can blame them?) but if you’re looking for something a little different, with less sugar but tons of flavour, Hibachi Chicken may be the way to go.

The habachi is actually a traditional Japanese cooking device, but Hibachi Chicken generally refers to the sauce used which is a mixture of soy sauce and ginger. I love the mustard sauce that I make as a side with this recipe for some added zing!

5.0 from 6 reviews
Hibachi Chicken
  • 2 lbs. boneless, skinless chicken thighs cut into 1 inch chunks
  • ½ white onion, sliced
  • 8 white mushrooms, stems removed and cut into halves or quarters
  • 1 large zucchini, cut into short strips
  • 1 carrot, cut into short strips
  • 2 tbsp. avocado oil
  • 1 tbsp. butter or margarine
  • salt and pepper to taste
  • 1 tbsp. toasted sesame seeds
  1. Place the cubed chicken in a bowl and season with salt and pepper. Toss to coat.
  2. Heat a wok or large skillet over high heat. Add the oil and when hot add chicken to the skillet and spread evenly to sear evenly on all sides and until cooked through, tossing occasionally, about 7-8 minutes.
  3. When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
  4. In the same skillet, add the butter and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook until slightly tender about 4 minutes, while stirring occasionally.
  5. Add chicken back into the skillet, then the sesame seeds. Stir and saute for 2 more minutes.
  6. Serve with rice for added yumminess, but it's also great on its own if you want a low carb meal.
  7. Top with the mustard sauce!


5.0 from 6 reviews
Mustard Sauce for Hibachi Chicken
  • 2 tsp. ground mustard powder
  • 2 tbsp. warm water
  • 5 tbsp. sesame seeds
  • ½ cup soya sauce or coconut aminos
  • 1 tsp. Fish Sauce
  • ½ inch chunk of ginger, peeled
  • 2 cloves garlic
  • pinch of salt
  1. In a bowl, combine the mustard powder and warm water, and whisk until combined.
  2. Add to a food processor with the remaining mustard sauce ingredients, blend until smooth.

Now that I’m working on this post today, I’m craving it again! Time to put it on the menu for next week – enjoy!


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