Hibachi Chicken Recipe - Tastes Better from Scratch (original) (raw)
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Our Japanese-inspired Hibachi Chicken recipe is made with sautéed vegetables and chicken, served over rice and topped with yum yum sauce! An easy weeknight dinner made in 30 minutes!
Want more 30 minute meals? Try Taco Soup, Harissa Pasta, Salmon Bowls, or Lettuce Wraps!
Why I love this recipe:
- No Special Equipment – Hibachi literally means “fire bowl” and refers to a method of cooking food over very high heat (sometimes in a large ceramic bowl and often on a large flat grill). Although making it in a skillet at home isn't authentic, this recipe is a great option for mimicking similar flavors the best we can from home.
- Meal Prep – Double or triple the recipe and set aside the leftovers for lunch or dinner during the week.
- Family Favorite – This is a meal everyone at my house gets excited for. It's flavorful and so delicious.
What is Hibachi?
If you've ever been to a Hibachi restaurant you know that you're in for both dinner and a show! The first time I went was with my family when I was a teenager, and now it's a fun date-night restaurant we love to go to a few times a year.
If you're not familiar with Japanese Hibachi or teppanyaki, imagine sitting around a large, hot hibachi grill where a chef is standing in the center, cooking a dinner made up of meat or seafood, fresh vegetables, and rice. While he cooks, he is entertaining the table with food and knife tricks, and cracking jokes. It's entertaining and the food is delicious!
Often, the terms hibachi and teppanyaki are used interchangeably, but traditionally, hibachi is cooked on a barbecue type grill with a charcoal or gas flame and teppanyaki is cooked on a solid griddle cook surface.
How to make Hibachi Chicken:
Cook Chicken: Heat oil and sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute then add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté until cooked through. Remove homemade hibachi chicken to a plate and cover with foil.
Cook Vegetables: In the same pan, heat the oils for vegetables. Add vegetables and cook on high for 1 minutes. Add ½ Tbsp butter, 1 Tbsp soy sauce, and salt and pepper then sauté just until tender.
Make Sauce: Combine all sauce ingredients in a bowl.
Serve hibachi chicken and vegetables over white rice or fried rice, with yum yum sauce on the side for dipping.
Make Ahead and Meal Prep Instructions:
To Make Ahead: Chop the vegetables and make the sauce several hours or a day ahead. Leftover yum yum sauce can be kept in the fridge for up to a week.
More Asian-Inspired Dishes:
▢ 2 teaspoons sesame oil, , divided
▢ 2 teaspoons vegetable or olive oil, , divided
▢ 2 Tablespoons butter, , divided
▢ 3 boneless skinless chicken breasts, , cut into 1-inch cubes (yOr sub steak or shrimp)
▢ 3 Tablespoons low-sodium soy sauce, , divided
▢ 3 cloves garlic, , minced
▢ salt and pepper, , to taste
▢ 2 zucchini, , chopped
▢ 1 onion, , medium, chopped
▢ 1 carrot, , thinly sliced
▢ 1 8 oz package fresh cremini mushrooms, , halved – freshest ones they have
▢ 2 cups cooked white or fried rice, , for serving
Cook chicken: Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce, and 3 cloves minced garlic to skillet and sauté, until chicken is cooked through. Set aside and cover with foil.
Cook Veggies: In the same pan add remaining teaspoon each of sesame and vegetable oil. Add vegetables and cook on high heat for 2 minutes. Add 1 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until tender. Return chicken to pan
Serve chicken and veggies over rice, with yum yum sauce on the side for dipping.
For the Yum Yum Sauce:
- Mix all ingredients together and whisk until well combined. For best flavor results, refrigerate for at least an hour before serving.
Make Ahead Instructions: Chop vegetables ahead of time, and make yum yum sauce up to a few days ahead of time.
Chicken: Feel free to mix in other proteins like shrimp, scallops or steak, or us tofu for vegetarian option.
Gluten-free Adaptations: Use gluten-free soy sauce.
1 ½ lb. boneless skinless chicken breasts, 1 ½ cup cooked brown rice, no sesame oil and butter
88 grams chicken, 148 grams vegetables, 39 grams sauce, ¼ cup brown rice
392 kcal, Fat: 19g, Carbs: 24g, Protein: 40g
Calories: 364kcal, Carbohydrates: 14g, Protein: 21g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 78mg, Sodium: 1092mg, Potassium: 741mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3188IU, Vitamin C: 22mg, Calcium: 42mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Nutritional information does not include yum yum sauce or rice.
I originally shared this recipe November 2019. Updated January 2023.
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Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.