What Is Hibachi Chicken?
Hibachi chicken is a Japanese dish that typically consists of chicken and vegetables cooked on a hibachi grill. The chicken is marinated in a soy sauce based marinade, and then stir fried over high heat. It’s often served with rice or noodles, and a creamy yum yum sauce or spicy mayo. This easy hibachi chicken recipe combines the ingredients during the cooking process instead of waiting for a hibachi chicken marinade, which means it’s faster! It uses a similar approach to chicken broccoli stir fry, Hunan beef, and cauliflower chicken fried rice, but with extra mouthwatering sides (including easy fried rice!) for a complete dinner.
Ingredients & Substitutions
Here I explain the best ingredients for homemade hibachi chicken what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Hibachi Chicken:
Olive Oil – Used for sauteing the chicken. Avocado oil and coconut oil would work instead of olive oil. You will also need oil for the fried rice and hibachi vegetables. Chicken – I used boneless skinless chicken breasts, but you could also use boneless skinless chicken thighs if you prefer dark meat. Cut the chicken into bite-sized pieces. Butter – Adds flavor. I use unsalted butter because I like to control the amount of salt. You will need butter for the chicken, rice, and veggies. Coconut Aminos – Similar to soy sauce, coconut aminos adds a sweet and savory flavor to the dish. You will need it for the chicken, fried rice, and vegetables. You could use another soy sauce substitute or low sodium soy sauce instead. Seasonings – I kept it simple with just salt and pepper, but you can add garlic powder, paprika, and/or ground ginger for more flavor. Add cayenne pepper if you like a little kick.
Fried Rice:
Frozen Vegetables – I used frozen peas and carrots — a classic in fried rice. You could use fresh vegetables as well. Garlic – Although optional, I highly recommend adding fresh garlic to this chicken hibachi recipe. It enhances the delicious flavors of the dish. You can also substitute the 2 cloves fresh garlic with 1 teaspoon jarred minced garlic, or 1/4 teaspoon garlic powder. Eggs – For classic flavor, texture, and protein. Cooked White Rice – Any kind of cooked rice works! You can use medium grain white rice, long grain rice (which is lower in starch), jasmine rice, basmati rice, or for a lighter option, cauliflower rice. Toasted Sesame Oil – Adds a finishing touch of flavor. It’s totally optional, but makes this dish taste like restaurant-style fried rice. Don’t use it for sauteing as it can’t withstand high heat; just add towards the end.
Hibachi Vegetables:
Zucchini – You can also use other varieties of summer squash. Onion – I used a yellow onion because they caramelize nicely and have a mild flavor with a hint of sweetness. White onions or red onions would also work. Mushrooms – I used cremini mushrooms, which are sometimes called “baby bella mushrooms” at the store. You could substitute white button mushrooms or portobello mushrooms in this chicken hibachi recipe.
How To Make Hibachi Chicken
This section shows how to cook hibachi chicken, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Make hibachi chicken and shrimp OR hibachi chicken and steak by using the same ingredients as the chicken. Cook time for steak will be 3-5 minutes per side, and just 1-2 minutes per side for shrimp. You can simply replace the rice in this recipe with cauliflower rice, or follow the cauliflower fried rice recipe here. Zucchini, mushrooms, and onions are the most common hibachi vegetables, but feel free to use any veggies you have on hand. Broccoli, cauliflower, carrots, and snow peas also make popular and easy additions. Or try my vegetable stir fry instead.
Hibachi Chicken:
Fried Rice:
Hibachi Vegetables:
Plating:
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 4 days. Meal prep: Since this dish can easily store in the refrigerator or the freezer, it would make a great make-ahead meal. Reheat: For best results, reheat the hibachi chicken, vegetables, and rice separately. Use a skillet on the stovetop over medium heat, with a little oil added. The microwave also works. Freeze: Leftovers can store in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
More Asian Chicken Recipes
Looking for more ways to add Asian-style flavor to plain chicken? Try these easy recipes! Here are some tips to make the best hibachi chicken recipe ever!
Cut chicken and vegetables into uniform-sized pieces. Try to keep the chicken and vegetables similar in size for even cooking. Use day-old rice. Using freshly cooked rice can make your fried rice turn out soggy. Cooking rice the day before and refrigerating it will dry out the grains a bit, which will give your fried rice that ideal chewy texture. Plus, this means faster prep the day-of! Don’t overcook. The key to juicy hibachi chicken is not overcooking it. It should reach an internal temperature of 165 degrees F (74 degrees C). This is my favorite meat thermometer for quick readings.
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Nutrition info does not include optional ingredients.
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