Hibachi Chicken

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Recipe for Hibachi Chicken from Chef Sam Choy.  This version is made with a whole chicken breast rather than cubed chicken.
Recipe By: Chef Sam Cho
  • PrepN/A |
  • TotalN/A |
  • Serves 3 to 6


    • 3 - 3 1/2 lbs chicken breasts
  • Marinade:
    • 1 tsp sesame oil
    • 1 1/2 cups shoyu
    • 2 cloves garlic, minced
    • 1 cup sugar
    • 1/4 cup ginger, minced
    • 2 Tbs green onions, thinly sliced
    • 1 Tbs Chinese parsley, minced
    • 1/8 tsp white pepper


Prepare and light coals in hibachi.

Blend marinade ingredients thoroughly and marinate chicken breasts for 30 minutes.

Grill over coals, turning every 2 to 3 minutes, for a total cooking time of 8 to 10 minutes. If you prefer, you may pan fry the chicken breasts, or broil them in the oven. The cooking time is the same.

Note from the Chef It goes great with stir-fried vegetables and steamed rice, or cut julienned style into strips and tossed with mixed greens and served with one of my signature salad dressings. My favorite way is on a whole wheat bun with mayonnaise, lettuce, tomatoes, and onions. . 
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