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Hibachi Chicken Recipe

by Katerina

5 from 5 votes

Nov 03, 2022, Updated Sep 18, 2024

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Indulge in the flavors of savory chicken, perfectly sautéed veggies, and authentic fried rice with this easy homemade Hibachi Chicken Recipe! Paired with a creamy yum yum sauce, it’s destined to become your new favorite takeout-fakeout!

To make it a full hibachi experience, serve it with a refreshing Japanese Kani Salad on the side and finish off with a warm, comforting Matcha Latte. Delicious from start to finish!

There’s nothing quite like that sizzling hot chicken and veggies fresh off the grill at your favorite hibachi spot. But guess what? With this easy hibachi chicken recipe, you can bring those same mouthwatering flavors right into your kitchen! 🥢 No special equipment needed – just simple ingredients and a little bit of love. You’ll get all your hibachi favorites: tender chunks of chicken flavored with garlic, sesame, and ginger, fragrant fried rice, and colorful veggies tossed in a tasty hoisin sauce.

And to top it off, we’re whipping up a quick, creamy homemade yum yum sauce that’ll have everyone asking for seconds. It’s a family favorite around here, and it’s sure to become yours too!

Ingredients You’ll Need

If you are ready to make this hibachi chicken recipe at home, let’s break down all the simple, flavor-packed ingredients you’ll need for the chicken, veggies, fried rice, and that irresistible yum yum sauce! For the complete recipe, please scroll down the page to the recipe card.

For the Chicken and Vegetables

• Chicken: Cut up the chicken into bite-sized pieces.
• Garlic: Mince up a few cloves of fresh  garlic.
• Soy Sauce: You can substitute tamari or coconut aminos.
• Sesame Oil: It adds a mellow nuttiness to the chicken.    
• Ginger: A little ground ginger is the perfect finishing touch.
• Vegetable Oil:  1 tablespoon vegetable oil
• Onion: One small yellow onion or half a large onion, sliced.
• Bell Pepper: Red bell pepper is my favorite, but green or yellow would also work.
• Zucchini: Slice one small zucchini.
• Mushrooms: I like baby bella mushrooms, but any kind are fine.
• Soy Sauce: Feel free to substitute tamari or coconut aminos.
• Hoisin Sauce: Hoisin sauce is sweet, tangy, and has a rich umami flavor.
• Salt and Black Pepper: Used to enhance all the flavors of the hibachi chicken recipe.

Fried Rice Ingredients

• Oil: Use a high smoke point cooking oil for stir-frying, like peanut or vegetable oil.
• Green Onions: You’ll use the white parts for cooking and the green parts for garnish.
• Cooked White Rice: Leftover rice is perfect for fried rice.
• Soy Sauce: To add a salty, umami flavor to the dish.
• Egg: One large, whole egg for scrambling into the rice.

Yum Yum Sauce Ingredients

• Mayonnaise: You can use Japanese mayonnaise, but regular mayonnaise is also fine.
• Ketchup: A couple of tablespoons of ketchup gives the sauce color and tons of flavor.
• Sugar: Just a bit, for additional sweetness.
• Paprika: Regular (aka sweet) paprika, not smoked.
• Garlic Powder: This adds an intense, savory note.
• Rice Vinegar: You can also use white vinegar to taste.
• Water: To adjust the consistency of the yum yum sauce.

How to Make Hibachi Chicken

There are basically three components to this Japanese grill dinner, plus the dipping sauce. But they are all cooked one at a time in the same skillet! Don’t worry; it’s surprisingly fast and easy to do.

1. Make the Yum Yum Sauce: Whisk mayo, ketchup, sugar, paprika, garlic powder, rice vinegar, and water. For the best flavor, chill a few hours before serving. Adjust thickness with water as needed.
2. Marinate the Chicken: Mix chicken with garlic, soy sauce, sesame oil, and ginger.
3. Cook the Chicken: In a hot wok or skillet, cook chicken for 6 to 8 minutes until browned. Set aside and clean the skillet.
4. Sauté the Veggies: Heat a tablespoon of oil. Sauté onions for 1 minute, then add peppers, zucchini, mushrooms, soy, and hoisin sauces, with a pinch of salt and pepper. Stir-fry until crisp-tender. Remove and set aside.
5. Fried Rice: In the same skillet, heat 2 tablespoons oil. Sauté green onions for 30 seconds, then add rice and soy sauce. Cook until hot. Create a well in the center, add the egg, and scramble within the rice.
6. To Serve: Plate your hibachi chicken with the vegetables, the fried rice, and a side of the prepared yum-yum sauce.

Serving Suggestions

The perfect starter for any Japanese-inspired meal is this easy soba noodle soup! It’s warm, comforting, and full of nourishing vegetables. Make your hibachi chicken dinner that much more exciting with shrimp fried rice in place of the regular fried rice.

Cool things down with a crisp, fragrant sesame cucumber salad, and finish your dinner with a sweet ending of chocolate mug cake.

How to Store and Reheat the Leftovers

• Leftover hibachi chicken can be stored in zip-top bags or airtight containers in the fridge. The rice will last up to five days, while the chicken and vegetables will be good for three or four days or freeze for up to 3 months.
• To reheat, place the ingredients in a covered skillet over low heat, and heat until warmed through.

FAQs

More Asian-Inspired Recipes

• Easy Kung Pao Chicken Recipe
• Bao Buns
• Ginger-Lime Beef Stir-Fry Recipe
• General Tso’s Chicken
• Teriyaki Noodles
• Mandarin Chicken

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5 from 5 votes

Hibachi Chicken Recipe

by Katerina | Diethood

Savory chicken, crisp-tender veggies, and authentic fried rice star in this easy, at home version of Hibachi Chicken! With a side of creamy yum yum sauce, it’s sure to be a hit.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients 

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FOR THE CHICKEN

• ▢ 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons low sodium soy sauce
• ▢ 1 tablespoon toasted sesame seed oil
• ▢ ¼ teaspoon ground ginger

FOR THE VEGETABLES

• ▢ 1 tablespoon vegetable oil
• ▢ 1 small yellow onion, sliced
• ▢ 1 small red bell pepper, thinly sliced
• ▢ 1 small zucchini, sliced
• ▢ 1 cup sliced baby bella mushrooms
• ▢ 1 tablespoon low sodium soy sauce
• ▢ 1 tablespoon hoisin sauce
• ▢ salt and fresh ground black pepper, to taste

FOR THE FRIED RICE

• ▢ 2 tablespoons vegetable oil
• ▢ 3 green onions, sliced, white parts only, use green parts for garnish
• ▢ 2 cups cooked white rice
• ▢ 2 tablespoons low sodium soy sauce
• ▢ 1 large egg

FOR THE YUM YUM SAUCE

• ▢ 1 cup mayonnaise
• ▢ 2 tablespoons ketchup
• ▢ 1 tablespoon sugar
• ▢ ½ tablespoon paprika
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons rice vinegar
• ▢ 2 tablespoons water

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Instructions 

FOR THE CHICKEN

• Place cut up chicken in a mixing bowl.
• To the chicken add the minced garlic, soy sauce, sesame seed oil, and ginger; stir to combine.
• Heat a large skillet or wok over medium-high heat.
• Add the chicken to the heated skillet and cook for 6 to 8 minutes, or until chicken is cooked through. Stir occasionally.
• Remove from the skillet and set aside.

FOR THE VEGETABLES

• Wipe down the skillet and return to the burner.
• Add 1 tablespoon vegetable oil and heat it up over medium-high heat.
• Add the sliced onions to the hot oil and cook for 1 minute.
• Stir in the slices of peppers, zucchini, and mushrooms.
• Add the soy sauce, hoisin sauce, and season with salt and pepper.
• Stir and cook for about 4 to 5 minutes, or until the veggies are crisp-tender.
• Remove veggies from the skillet and set aside.

FOR THE RICE

• Return pan to the burner.
• Add 2 tablespoons vegetable oil and set over medium-high heat.
• Add in the green onions and cook for 30 seconds.
• Stir in the rice and soy sauce; cook for 5 minutes or until rice is heated through.
• Make a well in the center of the rice and crack in the egg; stir, toss, and scramble until egg is set.
• Remove from heat.

MAKE THE YUM YUM SAUCE

• In a bowl combine the mayonnaise, ketchup, sugar, paprika, garlic powder, rice vinegar and water; whisk until completely incorporated. Add more water for a thinner consistency, one tablespoon at a time.
• For best flavor, refrigerate for a couple hours before using.
• Serve Hibachi Chicken with the vegetables, fried rice, and yum yum sauce on the side.

Equipment

• Wok
• Skillet

Nutrition

Calories: 743kcal | Carbohydrates: 39g | Protein: 32g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 1400mg | Potassium: 931mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1681IU | Vitamin C: 53mg | Calcium: 63mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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