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    You are in: Home / Recipes / Japanese Steakhouse Hibachi Chicken and Steak With Vegtables Recipe
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    Japanese Steakhouse Hibachi Chicken and Steak With Vegtables

    Japanese Steakhouse Hibachi Chicken and Steak With Vegtables. Photo by ortizj45_7629853

    1/2 Photos of Japanese Steakhouse Hibachi Chicken and Steak With Vegtables

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    calleyfornia's Note:

    My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too

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    Serves: 4


    Units: US | Metric

    White Sauce

    Hibachi Chicken or Steak

    Fried Rice


    1. 1
      Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
    2. 2
      While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
    3. 3
      Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
    4. 4
      In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
    5. 5
      When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
    6. 6
      Continue to stir both pans.
    7. 7
      Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
    8. 8
      Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
    9. 9
      Serve in even portions to everyone's plates.
    10. 10
      Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

    Ratings & Reviews:

    • on June 03, 2012

      I just made the chicken with the vegetables! AMAZING!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2013


      Perfect answer to when you're craving Hibachi chicken but don't have time for the whole Hibachi dinner out! This was a great recipe, the only add I would make is adding sesame seeds to all three while cooking. I did miss that flavor commonly in restaurant hibachi, but otherwise this was a satisfying meal, quite tasty and relatively easy (the only trick is keeping things hot until serving).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2014


      Very good. I added Chinese white cooking wine to the chicken and vegetables, and sesame oil to the fried rice (and liberal amounts of butter and soy sauce). If you don't have a hibachi, a wok works wonderfully and cooks super fast. Bought some Tom Yum dipping sauce, and it made a fantastic meal!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Japanese Steakhouse Hibachi Chicken and Steak With Vegtables

    Serving Size: 1 (1096 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 927.0
    Calories from Fat 405
    Total Fat 45.0 g
    Saturated Fat 17.8 g
    Cholesterol 254.7 mg
    Sodium 2894.6 mg
    Total Carbohydrate 74.7 g
    Dietary Fiber 7.2 g
    Sugars 16.7 g
    Protein 57.5 g

    The following items or measurements are not included:

    garlic juice

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