How to make homemade Hibachi Chicken and Shrimp
I'm reposting this recipe that was originally on my food-wasting blog, as it's been probably the most popular thing I ever posted there!
Apparently there a lot of people google "How to make homemade hibachi".
It's not really an authentic Hibachi recipe, as I think that would only use soy sauce and maybe some oil with the meat and vegetables.
Regardless, it's pretty delicious, and it tastes a lot like the Hibachi dishes we've eaten out.
I use sweet onions and fresh zucchini when I make this, but a lot of other vegetables would work too (clean out your veggie drawer and avoid some food waste!).
And I generally use chicken breasts and shrimp, but you could use other meats or seafood, and you can use boneless chicken thighs instead of breasts.
A quick stir-fry to serve over rice with yum yum sauce Mix all marinade ingredients together and pour half over chicken (don't marinate the shrimp, if you're using them). Let marinate in the refrigerator at least one hour or overnight. Reserve the other half of marinade to use as sauce. In a large frying pan, heat 1 tablespoon of oil over medium high heat and add chicken and onions. Saute until onions are tender and chicken is nearly cooked. Add zucchini(and shrimp, if using) and cook until zucchini is tender-crisp and shrimp is pink. (This should only take a few minutes, as zucchini is best gently cooked, and shrimp also cook quickly.) Pour about ¼ cup of reserved sauce into the pan and cook and stir until all ingredients are coated. Remaining sauce may be stirred into rice if desired. Serve the rice onto dinner plates and top with chicken, shrimp and vegetables. Add yum yum sauce if desired.
Hibachi Chicken and Shrimp
Ingredients
Instructions
Oh yum. I might have to try this. I'll bet it would be good with just chicken or a chicken & pork combo too!
Try using fresh ground ginger (inexpensive enough for a 1" piece for for one recipe) instead of the powdered ground ginger. Adds an authentic taste to the dish. Easiest way to peel ginger is by scraping with a spoon. Place a piece of plastic wrap over the grater (fine side) and grate... lift the plastic wrap and you don't loose any of the ginger in the grater.
oh, yum! This looks really good. Reminds me of my hubby's Jambalaya before he adds the broth and rice. 🙂
looks yum!
Just found your blog and I'm having a lot of fun discovering all the recipes including this one! I made it last night for my family and they loved it. Thanks!
Just saw this one. It looks delicious! I'll have to try this combo out. I make tons of stir-fry's. A suggestion: use brown sugar instead of regular sugar. The deeper notes of brown sugar add a great depth to the sauce.
I'm making this tonight it looks so good, you rock!!
I did a homemade hibachi recipe not too long ago, complete with yum-yum sauce recipe! http://rmg-anordinaryhousewife.blogspot.com/2012/06/tasty-tuesday-homemade-hibachi.html
hi ms.frugal. I thought my hibachi shrimp was the number one until i tried your recipe. your hibachi is as good as mine. so i think our hibachi are even :))
by the way here is my recipe, i hope youll like too http://howtocookdishes.blogspot.com/2012/02/how-to-cook-hibachi-shrimp.html
Thanks for this recipe! It was awesome! I added Shallots and a little white wine...mushroom.
My teenage daughter stopped eating meat about half a year ago, so needless to say, cooking dinner for everyone's taste has been challenging. I just made a smaller version of the shrimp only and a larger version of both and all were so happy!
I am making this tomorrow! Is the sauce the sauce that goes over the veggies or is it the brown sauce from the hibachi sauce?
I use the sauce on both, actually!
My Husband I made it yesterday and it sooooo delicious! Especially with Yum Yum sauce. Thanks for posting this!
I was in a hurry to make lunch and had to make some changes.Delicata squash vs zucchini and throw it all in the pan vs marinate.It is delicious anyway and I am so glad you had this recipe up!
I LOVE THIS ....Cooking your recipe for the 3rd time tonight lol
Tried this last night and it was delicious!
What a great recipe! So glad I found it! I live in a small area where we have plenty of Chinese restaurants but nothing close-by for Japanese/hibachi. I made just a few small changes (as we all do): I didn't add the sugar, but also didn't add the salt....the soy sauce added more than enough saltiness. I also added sliced mushrooms. I marinated the chicken for about 6 hours....I thought the flavor was a bit strong but my husband absolutely loved it. Once I put it over some rice, that mellowed out the flavor enough for me. This recipe is going in my regular arsenal!
Is there a printable version of this recipe? I've printed some of your others, but don't see it for this one. Thanks!
I made this with chicken last week it was delicious! Trying it with filet mignon tonight! Can't not wait to get it in my mouth....
Im haven this tonight for dinner cant wait
Great recipe. I finally made it last night. I added mushrooms in with the onions because I had them in the fridge. They were a great addition. I also added some sriracha for spice, and 1 tsp cornstarch to the sauce before adding to the pan, so it would thicken just a bit. Thank you!
So glad you liked it!
Made this for my family and there was absolutely zero talking at the dinner table. Needless to say...this one will be served again.
Made it for my boyfriend’s birthday...all I have to say is...absolutely delicious!!! The sauce was sooo good!
Yay! I'm so glad to hear this.
Making this tomorrow on my Blackstone griddle while camping. Sounds delicious!
Thank you Kristen that shared this great recipe, it is very tasty and it is not difficult to prepare. Do you think you can add seaweed to this recipe? would that spoil the taste?
I think I'd try adding a little to a single serving to test out the idea!
Thank you this was really helpful to a first timer making hibachi chicken.
Just made this!!! It was delicious! I only used shrimp, just b'cuz, and it was great. The sauce recipe was spot on and better than what we've had at a local restaurant.
Made this on our blackstone griddle! Big hit! Making again tonight. I did as a commenter suggested and used light brown sugar in place of sugar.
We have been making this recipe for a few months and everyone loves it! If you have the time, fried rice is our fav upgrade to this but we have never had a bad experience with the recipe as is. Easy to double for a crowd too!