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 Japanese chicken at hibachi restaurants at one point or another. I remember going to one for the first time! It was a friends birthday at Benihana, and while we enjoyed everything we ate, 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.
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.
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!
- Start by preparing the chicken. Cut the uncooked chicken breasts into bite size pieces, then set them aside.
- Get the pan ready. Over medium-high heat in a large wok or skillet, warm up the canola oil, sesame oil and butter.
- 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.
- 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.
- 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 veggies.
- Combine all ingredients. Return the chicken to the pan and cook for an additional minute. Mix everything together, and serve immediately. Enjoy!
What should I serve with hibachi chicken?
Besides just making the hibachi veggies, you HAVE to enjoy this 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.
How long will it stay fresh?
Once cooked, this chicken and veggie dish will stay fresh for 3-4 days in the fridge. Just make sure to keep it in an airtight container, and enjoy your leftovers! It reheats just fine 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.
Hungry for more Japanese cuisine? Check out some of my favorite recipes!
- Japanese Pork Katsu (Tonkatsu)
- Spicy Kani Salad
- Miso Ginger Dressing
- Baked Teriyaki Chicken Casserole
Get the Recipe: HIBACHI CHICKEN RECIPE
- 1 1/2 lb chicken breast
- 1 tablespoon canola oil
- 1/2 teaspoon sesame seed oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice, juice of one lemon, approximately
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
For the vegetables:
- 1 tablespoon canola oil
- 1 1/2 teaspoons sesame seed oil
- 1 cup sliced white onion
- 1 1/2 cups sliced zucchini
- 8 ounces mushrooms, halved
- 1 tablespoon butter
- 2 tablespoons soy sauce
- Salt and pepper, to taste
- Cut the chicken into bite sized pieces, set aside.
- Heat the oil, sesame oil and butter in a large wok or skillet over medium-high heat.
- Add the garlic and cook for 30 seconds.
- Add the chicken and stir fry until cooked through, approximately 4-5 minutes.
- Push the chicken off to the sides of the pan (or transfer to a platter and keep warm.)
- Add the remaining canola oil and sesame oil to the pan heating until shimmering.
- Add the onion and cook for 1-2 minutes.
- Stir in the zucchini and mushrooms cooking until golden brown, approximately 2-3 minutes.
- Add the butter and soy sauce stirring to coat.
- Return the chicken to the pan and cook for an additional minute.
- Season with salt and pepper, to taste.