Hibachi Chicken Recipe

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!

Restaurant-Style Hibachi Chicken with Yum Yum Sauce

There’s nothing quite like hot chicken and veggies right off the grill at your favorite hibachi place. But with this simple recipe, you could get those same flavors at home! It’s actually very easy to make a hibachi recipe without the special equipment or ingredients. This recipe includes all of your hibachi favorites: the chunks of chicken flavored with garlic, sesame, and ginger, the fragrant fried rice, and the colorful veggies with hoisin sauce. We’ll even make some simple homemade yum yum sauce for dipping!

What’s The Difference Between Hibachi And A Grill

Technically, a hibachi is a small charcoal grill with grates – not what you might think of when you think of a Benihana recipe, right? The technical term for the hot, flat griddle surface used in restaurants to make “hibachi” chicken is actually “teppanyaki.” For this homemade hibachi recipe, I recommend using either a large skillet or wok or a big preheated griddle.

Hibachi Chicken vs Teriyaki Chicken

Hibachi-style chicken is a little less saucy overall, with simple flavors of ginger, soy sauce, and garlic. Teriyaki chicken comes in a sweet and savory sauce that’s thicker and, due to the sugar content, a bit syrupy.

Ingredients For Hibachi Chicken

Chicken and Vegetables Ingredients

• 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 Pepper

Fried Rice Ingredients

• Oil: For stir-frying. 
• 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
• 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
• Water

How to Make Hibachi Chicken

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

1. Prepare the 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 hibachi chicken with veggies, fried rice, and a side of yum-yum sauce.

Recipe Tips

• Use leftover rice to make the fried rice and save some time. You can also grab pre-cooked rice from the grocery store.
• Use high heat to get a real hibachi taste. A low temperature tends to steam food, rather than caramelize it.
• Chicken breasts work well here, but chicken thighs can be substituted. Dark meat benefits from a slightly longer cooking time to become tender and cook through.
• Meal-Prep hibachi chicken because it is a fabulous recipe to prepare in advance, portion out, and have for lunch over the next couple of days.

Serving Suggestions

• Soba Noodles: The perfect starter for any Japanese-inspired meal, Easy Soba Noodle Soup is warm, comforting, and full of nourishing vegetables.
• Shrimp Fried Rice: Make your meal that much more exciting with Shrimp Fried Rice in place of the regular fried rice.
• A Light Salad: Cool things down with a crisp, fragrant Sesame Cucumber Salad.

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.

More Asian-Inspired Recipes

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

Hibachi Chicken

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.

5 from 5 votes

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Servings : 4

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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

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

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.

Course: Dinner

Cuisine: Japanese

Keyword: hibachi at home, japanese chicken recipes

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