Hibachi Chicken

Bring the sizzle of a Japanese steakhouse home with Hibachi Chicken, a Japanese-Inspired Stir-Fry that’s quick, flavorful, and family-friendly! Juicy chicken is seared with a buttery garlic-soy sauce and paired with crisp vegetables, creating a high-protein meal that’s ready in under 30 minutes. Serve with rice or noodles for a restaurant-quality dinner that’s sure to impress.

Why You’ll Love Hibachi Chicken

Hibachi Chicken shines as a Japanese-Inspired Stir-Fry:

• Fast Prep: Done in 25 minutes for busy nights.
• Umami Bliss: Rich, savory flavors like your favorite hibachi spot.
• One-Pan Ease: Minimal cleanup, maximum taste.
• Flexible: Swap veggies or add your favorite sauce.
  I make this Japanese-Inspired Stir-Fry weekly, and it’s always a hit!

Ingredients for Hibachi Chicken

Here’s what you’ll need for Hibachi Chicken (serves 4):
For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 tbsp sesame oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (additional)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp ground ginger

For the Vegetables:

• 1 medium zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• ½ medium onion, sliced
• 1 tbsp soy sauce
• 1 tbsp unsalted butter
• ½ tsp garlic powder

For Yum Yum Sauce (Optional):

• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tsp rice vinegar
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp sugar
• 1–2 tbsp water

Ingredient Tips:

• Chicken: Thighs for juiciness; breasts for leaner flavor.
• Soy Sauce: Tamari or coconut aminos for gluten-free options.
• Butter: Adds richness; use unsalted to control saltiness.
• Veggies: Fresh for crisp texture; slice evenly for quick cooking.
• Sesame Oil: A little goes a long way for authentic flavor.

Directions for Hibachi Chicken

Let’s create this delicious Hibachi Chicken!

Cook Chicken

1. In a large skillet or wok over medium-high heat, I heat 1 tbsp sesame oil until shimmering.
2. I add 1 lb diced chicken, season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp ground ginger, and sauté for 5–7 minutes, stirring occasionally, until browned and cooked through (165°F).
3. I add 2 tbsp butter, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tsp sesame oil, stirring for 1–2 minutes to coat.
4. I remove the chicken and set aside.

Sauté Vegetables

1. In the same skillet, I melt 1 tbsp butter over medium heat.
2. I add 1 sliced zucchini, 1 cup sliced mushrooms, and ½ sliced onion, seasoning with 1 tbsp soy sauce and ½ tsp garlic powder.
3. I stir-fry for 3–4 minutes until tender but slightly crisp, then set aside.

Prepare Yum Yum Sauce (Optional)

1. In a small bowl, I whisk ½ cup mayonnaise, 1 tbsp ketchup, 1 tsp rice vinegar, 1 tsp garlic powder, ½ tsp smoked paprika, and 1 tsp sugar.
2. I add 1–2 tbsp water, whisking until smooth and pourable.

Serve

1. I plate the Hibachi Chicken and vegetables over steamed rice, fried rice, or noodles, drizzling with Yum Yum Sauce if desired, and serve hot.

Nutrition

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: ~25 minutes
• Servings: 4
• Calories: ~280 kcal per serving (without sauce or rice)
• Macros per Serving: 10g carbs, 35g protein, 25g fat, 2g fiber

Variations for Hibachi Chicken

Try these twists on Hibachi Chicken:

• Spicy Flair: Add 1 tsp sriracha or red pepper flakes to the chicken for a Japanese-Inspired Stir-Fry with heat.
• Low-Carb: Serve over cauliflower rice or extra veggies.
• Seafood Swap: Use shrimp or scallops instead of chicken.
• Veggie Boost: Add broccoli, bell peppers, or snap peas for a colorful Japanese-Inspired Stir-Fry.
• Teriyaki Twist: Swap soy sauce for teriyaki sauce and add pineapple chunks.

Serving Ideas:

• Pair with Layla Cooks’ Philly Steak Cheese Fries for a fun fusion meal.
• Serve with miso soup or a cucumber salad for a Japanese-Inspired Stir-Fry feast.
• Use fried rice for extra flavor; garnish with sesame seeds or scallions.

Storage

I store Hibachi Chicken and vegetables in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze the cooked chicken and veggies separately in freezer-safe bags for up to 2 months, thawing overnight before reheating. To reheat, I warm in a skillet over medium heat with a splash of soy sauce or microwave for 1–2 minutes, stirring halfway. Yum Yum Sauce keeps refrigerated for 1 week in a sealed container.

FAQs About Hibachi Chicken

Here are some common questions about this recipe:

Can I use pre-cooked chicken?
Yes! Just heat it in the pan with the sauce for a couple of minutes.

What’s the best oil to use?
Sesame oil gives the best flavor, but olive oil works too.

Can I cook this in an air fryer?
Yes! Air fry chicken at 375°F for 12–15 minutes, shaking halfway through.

How do I keep the chicken juicy?
Avoid overcooking and use butter at the end to keep it moist.

What’s the best side dish?
Fried rice, steamed rice, or even ramen noodles pair well.

Can I make this dairy-free?
Yes! Just swap butter for extra sesame oil or coconut oil.

How do I make it taste more authentic?
Use a dash of mirin (Japanese rice wine) or oyster sauce for extra depth.

What type of chicken works best?
Chicken thighs are juicier, but chicken breasts work well too.

Can I grill the chicken instead?
Yes! Marinate the chicken in soy sauce and sesame oil, then grill until fully cooked.

Can I double the recipe?
Yes! Just cook in batches to avoid overcrowding the pan.

More Chicken Recipes You’ll Love

• Chicken Rollatini
• Baked Cream Cheese Chicken
• Garlic Parmesan Chicken Pasta Bake
• Garlic Parmesan Chicken Tenders
• Bang Bang Chicken Bowls

Conclusion

This Hibachi Chicken is a fast, flavorful, and easy-to-make meal that brings restaurant-quality flavors to your kitchen. Whether you’re meal prepping or making a fresh dinner, this dish is packed with umami-rich flavors and pairs perfectly with rice, noodles, or a side of Yum Yum sauce. Try it today and enjoy a homemade hibachi experience!

Hibachi Chicken

Hibachi Chicken is a Japanese steakhouse favorite made with tender chicken, sautéed vegetables, and a savory soy-ginger sauce, often served with fried rice or noodles.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Japanese

Servings 4 servings

Calories 280 kcal

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp butter
• 1 tbsp sesame oil
• 2 garlic cloves minced
• 1 tsp ground ginger
• 1 tbsp rice vinegar
• 1 tbsp mirin or honey
• Salt and pepper to taste
• 2 cups zucchini sliced
• 1 cup mushrooms sliced
• 1/2 onion sliced
• Optional: sesame seeds and chopped scallions for garnish

Instructions

 

• Heat vegetable oil in a large skillet or hibachi grill over medium-high heat.
• Add chicken pieces and season with salt and pepper. Cook until golden brown and fully cooked, about 5-7 minutes.
• Push the chicken to one side and add butter, garlic, and sesame oil to the pan.
• Stir in soy sauce, rice vinegar, mirin, and ginger. Mix everything together to coat the chicken.
• Add zucchini, mushrooms, and onion to the pan. Cook for another 5 minutes until vegetables are tender-crisp.
• Serve hot, optionally garnished with sesame seeds and scallions. Pair with fried rice or noodles.

Notes

• Use chicken thighs for a juicier result.
• Adjust soy sauce to taste if using reduced-sodium versions.
• Add a drizzle of yum yum sauce for extra flavor.

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