Chicken Hibachi



Soy sauce (about one cup)

2 TBSP brown sugar

5 TBSP (separated) Vegetable Oil

1 TSP Sesame Oil

3 Boneless/skinless chicken breasts

Bag of Broccoli Florets

1 Onion (I use Spanish Onions)

3 Cups of Instant White Rice

Butter (about 1 stick)

Salt and Pepper to taste

Marinade for the Chicken

¼ cup (60 mL) soy sauce

2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) vegetable oil


Mix soy sauce, brown sugar, seasoning and oil in small bowl. Reserve 2 tbsp (30 mL). Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Main Dish

Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken while the rice is cooling, then put the chicken in the oven at 200 to keep warm while you cook the veggies and fry the rice.

Hibachi Chicken.

Cut the chicken breast up into bite sized pieces. Heat 1 TBL vegetable oil and ½ tsp sesame oil in a large skillet or wok on medium high heat. Add the chicken, 3 TBL soy sauce, 1 TBL butter, and a sprinkle of salt and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.

Hibachi Veggies.

Cut the white onion into slivers. Break/cut the broccoli into bite sized florets. Heat 1 TBL vegetable oil and ½ TSP sesame oil in a large skillet or wok on medium high heat. Add the white onion, broccoli, 1 TBL butter, 2 TBL soy sauce, and sprinkle with salt and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.

Hibachi Fried Rice.

Heat 2 TBL vegetable oil on medium high in large skillet or wok. Add the ½  cup chopped white onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Move the vegetables to the side of the pan. Add 2 eggs, lightly scramble as you add them to the skillet. Once scrambled add the 4 cups rice and 4 TBL butter. Cook for 5 minutes, stirring frequently. Add 4 TBL soy sauce and cook an additional minute.