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.
Jump to:
About Hibachi Chicken
Hibachi Chicken is a simple and delicious Japanese steakhouse copycat recipe where the tender chicken breast is stir-fried 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.
Homemade hibachi-style chicken is perfectly seasoned and tastes 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 cooking technique on high heat traditionally done in big ceramic bowls or on a large flat grill. But as we make it at home, we need a large skillet or a wok.
This chicken stir-fry is popularly served over a bed of Hibachi rice and 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 or chicken thighs work great in this recipe. Cut them into thin slices along the grains or 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, bean sprouts, asparagus, etc., work perfectly fine.
Butter & Oil – I find a combination of butter and vegetable oil 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 adds color and flavor to Hibachi chicken. If you want a gluten-free version, use tamari sauce or coconut aminos 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 homemade hibachi chicken 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
- 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. The chicken will release some juices, but they will dry later.
Now add
- the remaining 1 tablespoon butter
- 1 tablespoon vegetable oil
- ½ onion (cut into ½-inch pieces)
- 2 teaspoon chopped garlic
- 4 oz (200 g) sliced button mushrooms
- ½ red bell pepper (sliced)
- ½ yellow bell pepper (sliced)
- 2 tablespoon dark soy sauce
to the skillet and mix well.
Cook on high heat until all the liquid has evaporated, the 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 chopped spring onion greens (scallions, green onions) and toasted sesame seeds.
Frequently Asked Questions
Hibachi is a traditional Japanese heating device consisting of a charcoal or gas grill, typically made of ceramic, used to cook food.
Hibachi grills are small and portable and are often used in outdoor settings. The word “hibachi” means “fire bowl” and refers to the round, open-topped container that holds the hot coals or firewood used for cooking.
In modern usage, “hibachi” is often used to describe a small tabletop grill, similar to a Korean barbecue grill.
On the other hand, Teppanyaki cooking is a Japanese style of cooking that involves cooking food on a large, flat iron griddle.
The word “teppanyaki” actually means “grilling on an iron plate.” Teppanyaki grills are typically found in restaurants and are much larger than hibachi grills. The chef prepares the food in front of diners, often performing tricks and tossing food in the air to add to the entertainment value.
Dissolve 3 tablespoon cornstarch into 1 cup of water to make a saucier dish. Add the slurry to the ready dish and cook for 3-4 minutes until the sauce thickens.
Pro Tips By Neha
Make sure to cut the chicken into small, bite-sized pieces so it cooks evenly on the grill.
Overcrowding the grill or skillet can cause the chicken to steam instead of sear, resulting in a rubbery texture. Leave some space between the chicken pieces and cook in batches if necessary to ensure even cooking.
Serving Suggestions
Hibachi chicken is best served hot off the grill or skillet. To keep it warm, transfer the cooked chicken to a plate and cover it with foil until ready to serve.
Japanese style Hibachi chicken is best served with Hibachi Fried Rice, 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 with fried rice recipes such as Chicken Fried Rice, Vegetable Fried Rice, etc.
It tastes great with Jasmine Rice, Steamed White Rice, Brown Rice, Quinoa, Couscous, or Cauliflower Rice.
Storage Suggestions
This hibachi-style chicken dish will last 3 to 4 days in the refrigerator when stored in an airtight container. Reheat it in a pan or a microwave. If the chicken has turned dry, sprinkle water 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. Double or triple the recipe, then fry the chicken in batches.
You Might Also Like
Recipe Card
Easy Hibachi Chicken Recipe (Japanese Steakhouse Copycat)
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 pieces)
- 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.