This Hibachi Chicken includes chicken, veggies, and rice with a delicious yum yum sauce bringing the sizzling flavors of your favorite Japanese steakhouse right to your kitchen.
Homemade Hibachi Chicken Dinner
If you are a fan of Asian cuisine- like going out to a hibachi restaurant or ordering takeout, it’s time that you try to make it at home. This recipe may seem complicated, but it’s easy to follow and worth the effort! I make this hibachi chicken once a week because it’s hard to find a meal the whole family approves of. This has protein, starch, and vegetables to give you a balanced dinner with bold and delicious flavors. Plus, the sauce is magic! It’s rich and savory with a hint of sweetness and spice.
What is Hibachi Chicken?
The word “hibachi” is Japanese, and it refers to a specific cooking style that uses a hibachi grill. If you have heard of or been to a hibachi restaurant, it’s a form of entertainment. The chef cooks in front of you over a very hot surface to add smoky flavor. The heating device is actually referred to as a hibachi, which translates to “fire bowl” in Japanese.
Why You’ll Love This Hibachi Chicken Recipe
- It has several components in one. This recipe includes juicy chicken, a sweet and savory sauce, tender veggies, and rice. It’s a complete meal in one easy recipe!
- It’s easy to prepare. Despite all of the ingredients, this is an easy recipe to make. Most of it is mixing and sauteing which is incredibly simple and quick, too!
- It’s budget-friendly. The ingredients I use are inexpensive and easy to find which makes this dinner a breeze. It’s definitely a weekly dinner rotation worthy of great flavor on a tight budget.
- Cooking Equipment Friendly. This can be easily made using a wok or large cast-iron pan. And it’s one of the easiest recipes to try on a Blackstone griddle.
Ingredients Need
I have separated the ingredients needed for each part of this recipe so you can easily find what you need! Some of them- like soy sauce- are in every component but I felt it was important to mention it!
For the chicken
- Chicken breasts: I like to use boneless chicken breasts for this recipe. I find they cook more evenly than chicken thighs, especially since they will be cut into cubes before you get started.
- Sesame oil: this helps the chicken brown while adding a toasty and nutty flavor to the chicken. It’s essential for Asian cuisine to feel and taste more authentic.
- Soy sauce: I love soy sauce! It’s the perfect way to get flavor and depth into a dish quickly and easily. You may use regular or low-sodium soy sauce; whatever you prefer.
- Lemon juice: The acidity of the lemon juice brightens the flavors of this dish while also balancing the salty flavor of the soy sauce. Feel free to use fresh lemon juice or bottled.
- Garlic: I like to use freshly minced garlic but the jarred garlic works in a pinch. You may need to add a little more since it tends to be milder.
- Ginger powder: This adds a little bit of spice to the dish. I use ginger powder for convenience but you may use ginger paste or grated ginger instead. Cut it down to about ¼ teaspoon since fresh ginger is stronger.
Yum Yum Sauce ingredients
- Mayonnaise: This is the base for the dipping sauce. It adds plenty of richness and creamy texture.
- Dijon mustard: I like the pop of spice from Dijon mustard. It balances the flavors of the other ingredients.
- Soy sauce: For savory flavor and to tie in the other components, I add some soy sauce to the sauce as well.
- Honey: For sweetness, I like to use honey. It has a mild flavor that doesn’t overpower the other ingredients but still tastes yummy. It also mixes well and keeps the sauce smooth.
- Rice vinegar: This provides great acidity and Asian flavors to the sauce. I don’t recommend using a substitute for this!
- Sriracha: This is another great way to add depth and heat without making the sauce overly spicy.
For the veggies
- Oil: You may use any kind of oil you like to cook the veggies. My go-to is olive oil for this recipe.
- Soy sauce: This adds the perfect amount of flavor and moisture to the vegetables as they cook.
- Garlic: This is a great way to get flavor in the veggies without adding too much salt or other seasonings.
- Assorted vegetables: I use onions, zucchini, mushrooms, carrots, and green onions. You may use other varieties like peas, baby corn, or bell peppers as some examples.
- Sesame seeds: This is more for garnish and to add a little texture.
For the rice
- Butter: This is going to help cook the garlic and give the rice some great color.
- Garlic: Fresh garlic adds great flavor to the fried rice.
- White rice: Ensure your rice is precooked and tender before you work on this step. I like to make it in advance and store it in the refrigerator until I need it.
- Soy sauce: Even more soy sauce! Adding it to every layer of this recipe ensures that the flavors come together at the end.
- Seasoning: I keep it simple and add some salt and pepper to the rice to ensure it is well-seasoned.
How to Make Hibachi Chicken
Here are all the steps to make each component of this flavorful hibachi dinner. It’s super easy to put it all together!
- Season the chicken. Add the chicken pieces to a mixing bowl with sesame oil, soy sauce, lemon juice, garlic, and ginger. Toss the chicken to coat it evenly with the mixture.
- Cook the chicken. Heat a large skillet to medium-high heat and cook the chicken for about 10 minutes or until no longer pink while stirring it occasionally. Remove the chicken and set it to the side.
- Make the sauce. While the chicken is cooking, combine the mustard dipping sauce ingredients in a small bowl. Whisk the sauce until everything is well mixed, and then set it aside.
- Season the veggies. Toss the vegetables with oil, soy sauce, and garlic in a separate bowl. Wipe out the skillet and add the veggies.
- Cook the veggies. Saute the veggies for 5-10 minutes or until tender. Remove them from the heat.
- Add green onions and sesame seeds. Stir the green onions and sesame seeds into the cooked vegetables and then set them aside.
- Fry the rice. In a separate large skillet over medium heat, melt the butter and add the garlic. Allow it to cook for about 15-20 seconds. Then, add the cooked rice and soy sauce. Cook until it is heated through and starts to brown. Season the rice with salt and pepper.
- Serve. Portion out the rice, chicken, and vegetables. Enjoy with a cup of the homemade dipping sauce on the side.
Tips for Success
Adjust the dipping sauce. I highly recommend that you taste-test the dipping sauce before serving. You may adjust the ingredients to your liking if needed. Many people don’t like a lot of spice so you may increase the honey or reduce the sriracha based on your preference. You may even add other ingredients like sesame seeds. We also have another version of yum yum sauce that delicious as well!
Try another protein. Strips of beef or pork, along with shrimp, would work well in this recipe. Sometimes I like to change the flavor profile and use one of them in place of the chicken. Just remember that they have different cooking times, so make sure you don’t undercook them or overcook them.
Proper Storage
Store leftovers in the refrigerator in an airtight container for up to 3 days. You may freeze the chicken and rice in a freezer bag for up to 2 months. I don’t recommend freezing the sauce or the cooked veggies to maintain their flavor and texture.
More Chicken Recipes to Try
Easy Hibachi Chicken
Ingredients
Chicken
- 1 pound chicken breasts cubed into bite-size pieces
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 2 teaspoons lemon juice
- 1 clove garlic
- ½ teaspoon ground ginger
Mustard Sauce
- ⅔ cup mayonnaise
- 1 Tablespoon dijon mustard
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 2 teaspoons rice vinegar
- Splash of sriracha
Vegetables
- 1 Tablespoon olive oil
- 1 Tablespoon soy sauce
- 1 clove garlic
- 1 sweet onion sliced
- 1 medium zucchini chopped
- 1 cup mushrooms halved
- 2 cups sliced carrots
- 2 green onions sliced
- 2 teaspoons sesame seeds
Rice
- 1 Tablespoon salted butter
- 1 clove garlic
- 2 cups white rice cooked
- 2 Tablespoons soy sauce
- Dash of salt
- Dash of black pepper
Instructions
- If you don’t have rice ready, it is best to cook rice first. You can have the rest of the meal ready by the time you have cooked rice.
- Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tsp lemon juice, 1 clove of garlic, and ½ tsp ginger powder in a large bowl. Stir in chicken to coat evenly.
- Heat a large frying pan to medium-high heat. Pour in the chicken mixture and cook chicken until golden brown- no pink visible. (about 10 minutes)
- While the chicken is cooking, you can make the dipping sauce. Put the mayonnaise, dijon mustard, soy sauce, honey, rice vinegar, and a splash of sriracha into a small bowl and give it a good stir.
- When the chicken is fully cooked, remove it from the skillet and wipe the skillet out.
- Next we will create the vegetable mix. Stir together 1 tbsp oil, 1 tbsp soy sauce, garlic, onion, zucchini, mushrooms and bean sprouts. Saute vegetables at medium high heat until they are tender but still firm. (This will take 5-10 minutes.) Remove the vegetables from the skillet. Stir in the green onions and 2 tsp sesame seeds.
- Heat a large skillet to medium heat. Add 1 tbsp butter and allow it to melt. Then add garlic and stir fry this for 15 to 20 seconds. Add the cooked rice and soy sauce to the garlic butter. Add salt and pepper to taste. Cook until fully heated through.
- Serve the cooked chicken, sautéed vegetables, and fried rice with the mustard sauce on the side.
Last Step:
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