Japanese Steakhouse Hibachi Chicken

5 from 5 votes

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.

Hibachi chicken served in a bowl.
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About Hibachi Chicken

Hibachi Chicken is a simple and delicious Japanese steakhouse copycat recipe where tender chicken breasts are 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!

Hibachi in this recipe means “Fire Bowl,” 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, you will need a large non-stick 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.

If you’re looking for more chicken recipes that can be prepared for quick weekday meals, here are a few

Ingredients

Hibachi chicken ingredients 1
Hibachi chicken ingredients 2

Chicken – Boneless skinless chicken breasts or thighs work great in this recipe. Cut them into thin slices along the grains or bite-sized pieces.

Fresh or frozen chicken both work in this recipe. If using frozen chicken, thaw it to room temperature.

Vegetables – I have used mixed bell peppers, onions, and mushrooms, but you can add other veggies. Broccoli, zucchini, green beans, bean sprouts, asparagus, etc., work perfectly fine.

Butter and Oil – I find a combination of butter and oil perfect for making this chicken dish. Butter gives it a rich flavor; oil keeps the chicken juicy and moist.

You can use canola oil, 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.

Salt and Pepper – You will need salt and freshly cracked black pepper.

Add garlic powder and red pepper flakes to this homemade hibachi chicken recipe.

Some Hibachi chefs add a little Teriyaki Sauce to their recipe. You can try it too.

How To Make Hibachi Chicken

Heat 1 tablespoon butter (salted or unsalted) and 1 tablespoon oil in a large, wide, nonstick skillet or wok over medium-high heat.

Butter and oil heating in a pan.

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, stirring frequently.

Note – Spread the chicken in a single layer so it gets stir-fried instead of steaming. The chicken will release some juices, but they will dry later.

 slat and pepper added to the pan.,neChick
Cooked chicken.

Now add

  • 1 tablespoon butter
  • 1 tablespoon 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.

All the remaining ingredients added to the pan.

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.

Ready Hibachi chicken.

Frequently Asked Questions

What is the difference between the Hibachi and Teppanyaki styles of cooking?

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 cooking style 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.

How do I make a saucier Hibachi-style chicken?

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.

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 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 (or Hibachi Noodles), Yum Yum Sauce, and stir-fried Hibachi Style Vegetables.

Hibachi Shrimp or Hibachi Salmon can also be served for a complete Hibachi dinner. 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, Chinese Vegetable Fried Rice, etc.

It tastes great with Instant Pot White 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.

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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.
5 from 5 votes

Easy Hibachi Chicken Recipe (Japanese Steakhouse Copycat)

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.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people

Ingredients 

  • 2 tablespoons butter (salted or unsalted, divided)
  • 2 tablespoons 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)
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Instructions 

  • Heat 1 tablespoon butter and 1 tablespoon oil in a large, wide nonstick 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 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.

Video

YouTube video

Notes

Make sure to cut the chicken into small, bite-sized pieces so it cooks evenly on the grill.
You can easily double or triple the recipe. But make sure to stir fry in batches; otherwise, the chicken will steam instead of stir-frying.
Overcrowding the grill or skillet can cause the chicken to steam instead of sear, resulting in a rubbery texture. Leave space between the pieces and cook in batches to ensure even cooking.
You can add other veggies like broccoli, zucchini, green beans, asparagus, etc., 

Nutrition

Calories: 284kcal, Carbohydrates: 6g, Protein: 30g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 95mg, Sodium: 703mg, Potassium: 709mg, Fiber: 1g, Sugar: 3g, Vitamin A: 798IU, Vitamin C: 28mg, Calcium: 13mg, Iron: 1mg
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4 Comments

  1. 5 stars
    “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.