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 veggies for a Hibachi experience at home. Here is how to make it.
Looking for more such chicken recipes, that can be prepared for quick weekday meals, then here are some of them – Cashew Chicken, Mango Chicken, Hunan Chicken, and Best Indo Chinese Chilli Chicken.
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About This Recipe
Hibachi chicken is a simple and delicious Japanese recipe where chicken is stir-fried along with garlic, veggies, soy sauce, salt, and pepper. This flavor-packed chicken dish comes together in just 15 minutes when you have the ingredients ready on the table.
Homemade Hibachi chicken is perfectly seasoned and tastes just like the one you have ever had in your favorite Hibachi restaurant or a Japanese Steakhouse!
The word Hibachi in this recipe means ‘Fire Bowl’, which is a technique of cooking something 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 fried rice along with yum yum sauce, a creamy mayonnaise-based sauce that takes the overall flavors to another level.
Ingredients
Chicken – Boneless chicken breasts work great in this recipe. Cut them into thin slices along the grains or into bite-size cubes.
Vegetables – I have added mixed bell peppers, onion, and mushrooms, but you can go ahead and add other veggies too. Broccoli, zucchini, green beans, asparagus, etc works perfectly fine.
Butter & Oil – I find that a combination of butter and oil is perfect to make this chicken dish. Butter gives it a rich flavor and oil keeps the chicken juicy and moist.
Soy Sauce – This is the only sauce that is used to add color and flavor to this dish. If you are looking for a gluten-free version, then use tamari sauce instead.
Salt and Pepper – Lastly, add in salt and pepper according to your taste.
How to make Hibachi Chicken?
Heat 1 tbsp butter and 1 tbsp vegetable oil in a large and wide skillet or a wok over high heat.
Add 1 pound cubed or sliced chicken breast, salt, and pepper and cook on high heat for 5-6 minutes until the chicken is cooked through.
Try to spread the chicken in a single layer so that instead of steaming, it gets stir-fried. Keep stirring frequently. There will be some juices released by chicken in the wok but they will dry out later.
Add the remaining 1 tbsp butter and 1 tbsp vegetable oil to the skillet and mix well.
Now add ½ onion (cut into ½ inch cubes), 2 tsp chopped garlic, 4 oz (200 g) sliced button mushroom, ½ red bell pepper, ½ yellow bell pepper, and 2 tbsp dark soy sauce to the skillet and mix well.
Cook on high heat until all the liquid is evaporated and the chicken is almost dry (4-5 minutes). Adjust the seasoning and serve hot.
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 open 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 seatings.
Whereas in Teppanyaki, a large iron grill with a flat surface is used to cook the meat, which is placed in front of the guests, so that the guests can see their food getting cooked and the spoon and knife tricks of the chef. This grill can also be used to cook rice, eggs, or veggies that are served on the sides.
Hibachi chicken is popularly served with fried rice and yum yum sauce. This sauce can be prepared at home with a few ingredients. Here is my super simple recipe to make yum yum sauce at home.
Serving Suggestions
Hibachi chicken is best served with Hibachi fried rice along with yum yum sauce and stir-fried Hibachi-style vegetables.
You can also serve it along with other fried rice recipes such as chicken fried rice, vegetable fried rice, etc.
Storage Suggestions
This 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 the 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
Hibachi Chicken Recipe
Ingredients
- 2 tablespoons butter (salted or unsalted, divided)
- 2 tablespoons vegetable oil (divided)
- 1 pound boneless chicken breasts (cut into bite size pieces)
- salt (to taste)
- freshly cracked black pepper (to taste)
- ½ onion (cubed)
- 2 teaspoons chopped garlic
- 200 grams button mushrooms (sliced)
- ½ red bell pepper (sliced)
- ½ yellow bell pepper (sliced)
- 2 tablespoons dark soy sauce
Instructions
- Heat 1 tbsp butter and 1 tbsp vegetable oil in a large and wide skillet or a wok over high heat.
- Add 1 pound cubed or sliced chicken breast, salt, and pepper and cook on high heat for 5-6 minutes until the chicken is cooked through.
- Try to spread the chicken in a single layer so that instead of steaming, it gets stir-fried. Keep stirring frequently. There will be some juices released by chicken in the wok but they will dry out later.
- Add the remaining 1 tbsp butter and 1 tbsp vegetable oil to the skillet and mix well.
- Now add ½ onion (cut into ½ inch cubes), 2 tsp chopped garlic, 4 oz (200 g) sliced button mushroom, ½ red bell pepper, ½ yellow bell pepper, and 2 tbsp dark soy sauce to the skillet and mix well.
- Cook on high heat until all the liquid is evaporated and the chicken is almost dry (4-5 minutes). Adjust the seasoning and serve hot.
Rashmita
Hi! At what step do we add the soy sauce? I think you forgot to mention it🙂
Neha Mathur
Updated, thanks for metioning.