This Japanese steakhouse-style Hibachi Chicken makes for a quick, easy, and super- delicious dinner. Serve it with fried rice, yum yum sauce, and sauteed vegetables for a Hibachi experience at home. Here’s how to make it.
If you’re looking for more chicken recipes that can be prepared for quick weekday meals, here are a few – Cashew Chicken, Mango Chicken, Hunan Chicken, and Best Indo Chinese Chilli Chicken.
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About Hibachi Chicken
Hibachi Chicken is a simple and delicious Japanese steakhouse copycat recipe where tender chicken breast is stir-fried along with simple ingredients like garlic, veggies, soy sauce, salt, and pepper.
This flavor-packed low carb chicken dish comes together in just 15 minutes when you have the ingredients ready on the table.
Homemade hibachi-style chicken is perfectly seasoned and tastes just like you’ve had it at your favorite hibachi restaurant or a Japanese steakhouse!
The word Hibachi in this recipe means “Fire Bowl,” which is a technique of cooking on high heat, that is traditionally done in big ceramic bowls or on a large flat grill. But as we are making it at home, we just need a large skillet or a wok.
This chicken stir-fry is popularly served over a bed of Hibachi rice along with yum- yum sauce, a creamy mayonnaise-based sauce that takes the overall flavors to another level.
You can easily double or triple this easy hibachi chicken recipe. But make sure to stir fry in batches otherwise the chicken will steam instead of stir-frying.
Ingredients
Chicken – Boneless skinless chicken breasts work great in this recipe. Cut them into thin slices along the grains or into bite-sized pieces.
Vegetables – I have added mixed bell peppers, onions, and mushrooms, but you can go ahead and add other veggies too. Broccoli, zucchini, green beans, asparagus, etc., work perfectly fine.
Butter & Oil – I find that a combination of butter and vegetable oil is perfect for making this chicken dish. Butter gives it a rich flavor and oil keeps the chicken juicy and moist.
You can replace vegetable oil with sesame oil, olive oil, avocado oil etc.
Soy Sauce – Dark soy sauce is used to add color and flavor to this dish. If you are looking for a gluten-free version, use tamari sauce instead.
Salt and Pepper – Lastly, you will need salt and freshly cracked black pepper.
You can also add some garlic powder and red pepper flakes to this recipe.
How To Make Hibachi Chicken
Heat 1 tablespoon butter (salted or unsalted) and 1 tablespoon vegetable oil in a large, wide skillet or wok over medium-high heat.
Add 1 pound (500 g) cubed or sliced chicken breast, ¼ teaspoon salt, and ¼ teaspoon freshly cracked black pepper, and cook on high heat for 5-6 minutes until the chicken is lightly browned and cooked thoroughly.
Note – Try to spread the chicken in a single layer so that instead of steaming, it gets stir-fried. Stir frequently. There will be some juices released by the chicken, but they will dry later.
Now add the remaining 1 tablespoon butter and 1 tablespoon vegetable oil, ½ onion (cut into ½-inch cubes), 2 teaspoon chopped garlic, 4 oz (200 g) sliced button mushrooms, ½ red bell pepper (sliced), ½ yellow bell pepper (sliced), and 2 tablespoon dark soy sauce to the skillet and mix well.
Cook on high heat until all the liquid has evaporated, vegetables are slightly cooked, and the chicken is almost dry (4-5 minutes).
Adjust the seasoning and serve hot. You can garnish the dish with some chopped spring onion greens (scallions) and toasted sesame seeds.
Frequently Asked Questions
There is not much difference between hibachi and teppanyaki. In the US, hibachi is the term used to refer to what actually is teppanyaki cooking, where small, portable barbecue grills made from cast iron are used to cook veggies and meat, and the heat is generated from charcoal. Nowadays, some restaurants also use electric barbecues to avoid the use of charcoal in indoor settings.
Teppanyaki, on the other hand, is cooking on a large iron grill with a flat surface to cook meats, which are placed in front of the guests, so they can see their food being cooked and enjoy spoon and knife tricks performed by the chef. This grill can also be used to cook rice, eggs, and veggies that are served on the sides.
To make a saucier dish, dissolve 3 tablespoon cornstarch into 1 cup of water. Add the slurry to the ready dish and cook for 3-4 minutes until the sauce thickens.
Serving Suggestions
Japanese style Hibachi chicken is best served with Hibachi Fried Rice along with Homemade Yum Yum Sauce and stir-fried Hibachi-style Vegetables.
You can squeeze some lemon juice on top just before serving.
You can also serve it along with other fried rice recipes such as Chicken Fried Rice, Vegetable Fried Rice, etc.
It also tastes great with steamed white rice, brown rice, quinoa, couscous, or cauliflower rice.
Storage Suggestions
This hibachi style chicken dish will last for about 3 to 4 days in the refrigerator when stored in an airtight container. Reheat it in a pan or in a microwave. If you feel it is a little dry, sprinkle some water on top and heat it properly.
You can freeze it too for about 2 months. Thaw it overnight in the fridge and reheat it when you want to serve it.
Hibachi Chicken is also great for meal preps. You can double or triple the recipe, but then fry the chicken in batches.
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Recipe Card
Japanese Steakhouse Copycat Hibachi Chicken Recipe
Ingredients
- 2 tablespoons butter (salted or unsalted, divided)
- 2 tablespoons vegetable oil (divided)
- 1 pound boneless skinless chicken breasts (500 g, cut into thin slices along the grains or into bite-size cubes.)
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ½ onion (cut into ½ inch cubes)
- 2 teaspoons chopped garlic
- 4 ounce button mushrooms (200 g, sliced)
- ½ red bell pepper (sliced)
- ½ yellow bell pepper (sliced)
- 2 tablespoons dark soy sauce (use tamari for gluten-free recipe)
Instructions
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large, wide skillet or wok over medium-high heat.
- Add chicken breast, salt, and black pepper, and cook on high heat for 5-6 minutes until the chicken is lightly browned and cooked thoroughly.
- Note – Try to spread the chicken in a single layer so that instead of steaming, it gets stir-fried. Stir frequently. There will be some juices released by the chicken, but they will dry later.
- Now add the remaining 1 tablespoon butter and 1 tablespoon vegetable oil, onion, garlic, mushrooms, red bell pepper, yellow bell pepper, and soy sauce to the skillet and mix well.
- Cook on high heat until all the liquid has evaporated, vegetables are slightly cooked, and the chicken is almost dry (4-5 minutes).
- Adjust the seasoning and serve hot. You can garnish the dish with some chopped spring onion greens (scallions) and toasted sesame seeds.
Rashmita
Hi! At what step do we add the soy sauce? I think you forgot to mention it🙂
Neha Mathur
Updated, thanks for metioning.
Steven
“Nowadays, some restaurants also use electric barbecues to avoid the use of charcoal in indoor settings.” Electric or Gas is used. It’s illegal & extremely dangerous for a commercial kitchen to use a Charcoal grill indoors in the USA.