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20 minute chicken hibachi is the perfect thing to make when you just want to stay home in sweatpants without a bra on.

My sister and I went to the exact same college but five years apart.  I graduated in May of 2009 and she was a freshman in the Fall of 2010.  She swore up and down for my entire four years that she’d never go to that school.  But she ended up loving it as much as I did.  And I love that we have one more thing we can share that is no one else’s.

She even cultivated my love of obsession with hibachi.

Sometimes the best restaurants are those out of the way holes in the wall. The places you’d never know about unless you either a) got lost while starving or b) were a local.  And while the local locals would cringe if they heard me call myself a local I did live there for 3 1/2 years after graduation.  So I’m going to say that counts! Ish.

Lucky for me I got to spend a lot of extra time with my sister while living just 30 minutes away from our alma mater and one lucky Sunday during my sister’s freshman year she asked if we could go to a local hibachi place.

This was brand new to me. I’d never had hibachi before And this little gem had opened up in our between year but she assured me it was good.  I had my doubts since it was attached to a gas station but she insisted so we went.  Oh. My. Yum.

I’ve been to half a dozen hibachi restaurants since and none, NONE of them compare to this place.  Not even close.  And I can honestly say that my biggest regret since moving to Michigan was that I didn’t have the time to pop down to school one last time for a heaping plate of this deliciousness. Yeah. It’s that good.

And it really is that heaping. They pile on so much food you either don’t eat for days or take it home in a to go box.  And if you haven’t used an entire bottle of Yum Yum sauce before you leave you’re doing it wrong.

With my forever hibachi obsession a 13 hour drive from here I had to make my own. And while it’s still not the stuff I dream of, with bottles of yum yum sauce dancing in my head. It gives me the satisfaction of eating my fill of hibachi in sweatpants, bra-less until I can’t move. And bide my time until I can head down there for a plateful.

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20 Minute One Skillet Chicken Hibachi

Yield: 6 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

For the Chicken:

• 1 pound chicken, cut into 1 inch cubes
• 2 Tbs butter
• 1 clove garlic, finely minced
• 1 Tbs Worchestershire sauce
• 1 Tbs Teriyaki sauce
• 1 ½ Tbs soy sauce
• 1/4 tsp lemon juice

For the Rice:

• 4 cups cooked rice, cold
• 2 Tbs butter
• 1 clove garlic, finely minced
• 1 ½ Tbs Worchestershire sauce
• 1 ½ Tbs Teriyaki sauce
• 2 ½ Tbs soy sauce
• 1 tsp lemon juice

Instructions

For the Chicken:

1. Add butter to the pan over medium high heat and allow to melt. Add garlic and saute for one minute or until fragrant, careful not to let the garlic burn.
2. Add chicken and sear on all sides, reduce heat to medium and add worchestershire, teriyaki, and soy sauces and lemon juice and cook until chicken is cooked through.
3. Transfer chicken to a plate and cover with foil to keep warm.

For the Rice:

1. Add butter and garlic to pan with chicken drippings and saute garlic for one minute or until fragrant, careful not to burn garlic.
2. Add rice, worchestershire, teriyaki, and soy sauces and lemon juice and mix until well combined.
3. Reduce heat to medium low and stir constantly until sauce is completely incorporated and absorbed.
4. Add chicken back to the pan and stir to incorporate. Serve warm with cold Yum Yum sauce.