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    You are in: Home / Community Forums / Recipe Requests - General / Sizzler's Hibatchi Chicken
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    Sizzler's Hibatchi Chicken

    Kitchen Destroyer
    Mon Oct 06, 2008 6:34 pm
    Newbie "Fry Cook" Poster
    Would anyone happen to have a copycat recipe for the Hibatchi chicken served at Sizzler restaraunt? My husband had it the other night and loved it. Any help would be greatly appreciated.
    foodtvfan
    Tue Oct 07, 2008 9:41 am
    Food.com Groupie
    We don't have Sizzler's in my area so I am not sure what is in the dish but I found this recipe which might be close to it?

    http://www.kitchenlink.com/mf/14/11693

    Hibachi Chicken

    1 teaspoon safflower oil
    7 ozs skinned, boneless chicken breast, cut into bite-sized pieces
    2 mushrooms sliced into 8 pieces

    1 Tablespoon butter
    1/2 Tablespoon squeezed lemon juice
    1/2 Tablespoon sesame seeds

    Add oil to heated non-stick skillet.
    Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done.
    Add butter, lemon juice and sesame seeds.
    Mix with sautéed mushroom slices.
    Season with salt and pepper if desired.

    Hope that helps, icon_smile.gif Burnice
    Amberngriffinco
    Tue Oct 07, 2008 3:43 pm
    Food.com Groupie
    Oh, how i MISS SIZZLER!

    We've been in CO for 9 YRS NOW.. WOWZER!

    I DID hit El Pollo Loco and In 'n Out in Las Vegas in March though! icon_biggrin.gif icon_biggrin.gif icon_biggrin.gif

    Thanks, I thought this chicken was just a terikyaki.. been SO Long!

    TIA
    a
    Kitchen Destroyer
    Tue Oct 07, 2008 10:18 pm
    Newbie "Fry Cook" Poster
    Thanks so much for posting the recipe. I can't wait to try it icon_lol.gif
    foodtvfan
    Wed Oct 08, 2008 8:40 am
    Food.com Groupie
    Kitchen Destroyer wrote:
    Thanks so much for posting the recipe. I can't wait to try it icon_lol.gif


    You are most welcome. Hope it is the right one.
    icon_smile.gif Burnice
    Psyche
    Mon Dec 29, 2008 7:26 pm
    Newbie "Fry Cook" Poster
    Hi,
    I worked at Sizzler back in the 80's. The guys in the kitchen simply did a half and half mix of teriyaki sauce and barbeque sauce. The sauce was brushed on grilled chicken breast and a side of sauce was also served with it. I loved the mixed chicken dish where you got hibachi chicken and Malibu chicken. Brings back memories. No Sizzlers around here for years now.
    Kitchen Destroyer
    Mon Dec 29, 2008 11:23 pm
    Newbie "Fry Cook" Poster
    you are so awesome. I never even thought it was a half barbeque, half terriyaki sauce mix. Thank you so much for taking the time to writing in and letting me know a restaraunt secret. I so love this recipe website!
    rjonow
    Sun Mar 22, 2009 8:07 pm
    Newbie "Fry Cook" Poster
    I have had several discussions with the management of the local Sizzler that I frequent very often, as well as the local district manager.

    The mixture for the Hibachi Sauce is very simply the 1/2 of both items as was just mentioned. But the problem is what are the exact sauces in question. The names of these sauces are hard to come by as I can attest to.

    The district manager indicates that they are going through a difficult time recently because of the necessity of changing food suppliers for economic reasons and this is making a mess of the flavor of this sauce. I have been going to batt for all of us Hibachi chicken dish lovers so that it will continue to taste as much as possible like the GOOD one in the past. It has been hard to accomplish this.

    Just today I asked my favorite server to give me a small amount of the raw sauces rather than the mixed sauces and I would attempt to mix the version that I can remember from the past. All the workers there are sympathetic to my desire to make it the best as can be. I came fairly close but I want to give it a bit more work.

    I will reply more in the near future when I can get more information.

    Thanks for all your interest as I have in eating the good stuff.

    Roger.
    Chef #794696
    Tue Mar 24, 2009 11:21 am
    Regular "Line Cook" Poster
    what about their garlic bread? We haven't had a Sizzler around for years, but I remember that wonderful garlic bread they had....anyone know what they did different??
    Kitchen Destroyer
    Tue Mar 24, 2009 12:14 pm
    Newbie "Fry Cook" Poster
    I don't know what kind of bread they use, but this works with regular white bread. Take the piece of bread, spread with room temperature butter (no substitutes!) and then sprinkle with that parmesan cheese you get in the green can. Then put down on a preheated frying pan (no need to grease the pan since the bread is slathered in butter!) and cook until golden brown. This also makes for an awesome grilled cheese sandwhich!

    I hope this works for you, we sure love it!
    Psyche
    Sun Jul 12, 2009 1:34 pm
    Newbie "Fry Cook" Poster
    When I worked there they used loaves of Texas Toast bread with a commercial product called Whirl. It was a butter/margerine substitue they bought from Nobel Sysco. Anyway, they had a pastry brush to brush it on the bread then shook on canned parm cheese. (I am not sure all these years later if it had garlic powder mixed in with the cheese but I do remember lots of cans of garlic powder in the storage room so that is possible. I think it was just cheese toast not garlic toast.) The bread was placed Whirl side down on the grill to brown then served with each meal.

    As for the BBQ sauce I want to say it was just Cattleman's also bought from Nobel Sysco. The Teriyaki sauce was a common brand probably Kikkoman. Back then there weren't a ton of Teriyaki brands on the market commercially. What they use now I have no idea.
    IrishScorp
    Fri Jul 09, 2010 3:42 pm
    Newbie "Fry Cook" Poster
    I also worked at Sizzler years ago, in the 80's when I was in high school. I worked everywhere other than "hotside" which was the kitchen. The hibachi sauce was equal parts teryiaki & bbq sauce. The malibu chicken was simply a deep fried patty (chicken rondolette) with a piece of ham & swiss cheese set up melted onto it and then of course the sauce which I believe (not sure on this because I never ate the malibu chicken) was just mustard & mayo mixed together ( I am NOT a mayo or mutard fan.. ack). The cheese bread, we used to place the butter bricks in the mixer, then add the cheese. We received bread everyday from a local delivery. We would come in in the a.m. and it was already dropped off waiting for us. The bread was a regualr crusty loaf of Italian bread, it was already pre-sliced. We would then take the mixure of cheese butter and spread it on the bread. We used HUGE baking sheets, we placed the first layer butter side up, the next layer was butter side down, so the two buttered areas made somewhat of a sandwich. We then continued the process until it was stacked high enough and then covered it up and stored the baking sheets of buttered bread on baking racks. The baking racks were rolled into the walk in freezer and were taken out as needed. When it came time to toast the bread, it was simply placed butter side down on the grill and toasted until it became golden brown.

    I cannot even begin to tell you how much weight I gained while working there... thank goodness I finally graduated high school and moved on, otherwise I think I would still have a weight problem today!
    missvickee
    Sat Feb 23, 2013 5:20 am
    Newbie "Fry Cook" Poster
    this recipe is nothing like sizzler's.
    Amberngriffinco
    Mon Mar 04, 2013 10:34 pm
    Food.com Groupie
    missvickee wrote:
    this recipe is nothing like sizzler's.



    i ate at Sizzler last April in So Cal...


    So, what is the recipe then?
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