Easy Homemade Hibachi Chicken

If you’re craving your favorite Japanese steakhouse dinner but you don’t want to go out, whip up a batch of this hibachi chicken! It’s a deliciously simple recipe that will satisfy your savory craving. Make this family favorite for dinner tonight and thank me later!

Chances are, you’ve enjoyed bites of this stir fried chicken at Japanese steakhouse restaurants at one point or another. I remember going to one for the first time! It was my son’s birthday at Benihana, and while we enjoyed everything we ate, especially the onion volcano and the Spicy Kani Salad, the chicken totally stole the show.

So, I obviously had to go home and master the recipe myself! After some trial and error, I’ve created what I believe is the BEST hibachi chicken EVER. It’s even tastier than the restaurants! Not to mention, it’s certainly more affordable, too.

This chicken dinner wouldn’t be complete without hibachi veggies. Mushrooms, zucchini and white onion are all sautéed to perfection, creating the ultimate healthy side dish for this meal. Oh, and you can cook it all in the same pan then serve it along with homemade Yum Yum Sauce for dipping.

Who doesn’t love a one pan dinner?! That way, you spend less time cleaning up, and more time planning when you can make this dinner again. For the complete hibachi experience, don’t forget the Hibachi Fried Rice on the side.

Start with Kitchen Staples

This easy hibachi chicken recipe is made with ingredients you already have in your pantry. A restaurant classic, hibachi at home is simple and quick.

• Chicken – Boneless skinless chicken breasts are always in my kitchen and are a lean protein that cooks quickly in this recipe. You can also use boneless chicken thighs which have a bit more flavor.
• Oil – Olive oil, canola oil, vegetable oil or peanut oil are great options for stir frying. I use olive oil because I always have it on hand.
• Sesame Oil – A little goes a long way, sesame oil is a staple in Japanese cooking.
• Garlic – Fresh garlic cloves minced fine perfume the chicken and sauce with peppery, nutty flavor.
• Soy Sauce – We use soy sauce in a lot of recipes, it provides rich, deep flavor to all sauces. You can use Worcestershire sauce, fish sauce or coconut aminos as a substitute.
• Lemon – Fresh lemon juice adds a fruity acidity to the sauce and helps tenderize the chicken.
• Seasoning – Simple kosher salt and fresh black pepper is all it takes to season your chicken.
• Fresh Vegetables – This is a great dish to clean out the refrigerator. We use white onion or yellow onion, zucchini and mushrooms but carrots, snow peas, bell peppers and edamame all work well, too.

For the full ingredient list and instructions, see the recipe card below.

How To Make Hibachi Chicken at Home

After following these simple steps, you’re going to have your new favorite meal. Whether you end up making this as an easy weeknight dinner or for a birthday party at home, you’ll be so glad you did!

1. Start by preparing the chicken. Cut the uncooked chicken breasts into bite-sized pieces, then set them aside.
2. Get the pan ready. Over medium-high heat in a large wok or large skillet, warm up the olive oil, sesame oil and butter.
3. Add the first two ingredients. Once your oil and butter mixture is nice and hot, add the minced garlic to the skillet first, cooking for about 30 seconds or until fragrant. Then, add the chicken and stir fry it until it’s cooked through. This should take about 4-5 minutes.
4. Prepare to add more ingredients. After your chicken cooks through, push it off to the sides of the pan, or transfer to a platter and keep warm. Next, add the remaining canola oil and sesame oil to the pan, heating the oils until they’re simmering.
5. Toss in the veggies. Add the chopped onions to the hot skillet first, allowing them to cook for about 1-2 minuets. Once they start to become translucent, stir in the zucchini and mushrooms and cook them until they’re golden brown. This step should take around 2-3 minutes. Add the butter and soy sauce once they’re cooked, stirring to coat the hibachi vegetables.
6. Combine all ingredients. Return the cooked chicken to the pan and cook for an additional minute. Mix everything together, and serve immediately. Enjoy!

You can top a pile of jasmine rice, brown rice or even cauliflower rice for a japanese hibachi inspired dinner in the comfort of your own home.

Best Sides for Hibachi Chicken

Besides just making the hibachi veggies, you HAVE to enjoy this tender chicken with yum yum sauce and hibachi rice! It’s the ultimate hibachi dinner that will have you craving more and more. As good as this chicken is on its own, my family demands I make yum yum sauce every time.

We also love to serve it with ginger sauce, teriyaki sauce and mustard sauce.

How to Store Leftovers

Once cooked, transfer leftover hibachi chicken to an airtight container and it will stay fresh for 3-4 days in the fridge. It reheats just well in the microwave, but even better if you have the time to toss it back in the skillet.

How should I garnish Hibachi Chicken?

As you can see in my pictures, I love garnishing this meal with sesame seeds and freshly chopped green onions. And although you can certainly season with salt and pepper to taste, I personally never do. This chicken and veggie dinner has so much flavor, I never feel the need to add more seasonings.

More of my favorite Take Out Inspired Recipes

• Japanese Pork Katsu (Tonkatsu)
• Kung Pao Chicken
• Easy Hunan Shrimp
• Easy Szechuan Chicken
• Spicy Kani Salad
• Miso Ginger Dressing
• Baked Teriyaki Chicken Casserole

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