Soy-Ginger Chicken Hibachi

This easy Japanese chicken recipe comes together quickly. The chicken is stir-fried in a soy, ginger, garlic and sesame oil based sauce and a dollop of butter.

You first start with the Instant Pot, cooking your chicken breasts on a trivet over the water.

This Soy-Ginger Chicken Hibachi will serve well over jasmine rice, steamed white rice, brown rice, as well as quinoa, couscous and even cauliflower rice. Like with this Korean Style Beef Over Cauliflower Rice.


Chicken hibachi is similar to teriyaki chicken, though it’s more savory than sweet.

Soy-Ginger Chicken Hibachi

1 1/2 pounds chicken breasts, boneless, skinless, with some fat left on, about 2 large or 3 medium sized

1 1/2 tablespoons butter

2 tablespoons sesame oil

1 tablespoon ginger, chopped

2 cloves garlic, chopped

1/4 cup soy sauce

Juice of 1/2 lemon (about 2 tablespoons)

1/4 cup water

2 scallions or green onions, chopped, for garnishing

Add 1 cup of water to the inner pot of the Instant Pot. Place a trivet inside and place the chicken breasts on top. Season very lightly with salt and black pepper. Close the lid and lock it.

Using Custom, put on high for 10 minutes and let natural release for 5 minutes. Remove chicken to a plate and cool.

When chicken is cooled, cut into bite sized chunks.

Cook’s Notes

If you left some fat on the breasts, you can save the liquid in a jar with a tight lid and store it in the refrigerator for later use.

As you can see here in the image, there is chicken fat and some bits of chicken meat in the liquid.

Later when you have time, rewarm the liquid and add 1/4 chopped carrot, 1/2 chopped celery stalk, a bay leaf, 1 teaspoon chopped parsley and about 1/4 teaspoon celery salt.

You can use the liquid to make rice or any other recipe calling for chicken broth.

In a large nonstick skillet over medium high heat, add the butter and seseme oil and allow to melt.

Add the ginger and garlic. Sauté for about a minute or until fragrant.

Next add in the soy sauce, lemon juice and water and stir to combine. Let the sauce come to a boil. Once the sauce starts to thicken add the cooked chicken chunks and mix to coat well with sauce.

If it seems a little dry, add another splash of soy sauce and water.

Plate and serve over some steamed leafy greens, (such as bok choi, artisan romaine, or little gem lettuce leaves) rice and garnish with green onions.

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