Hibachi Chicken

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The hibachi chicken recipes I’ve tried at Japanese steakhouses might not be exactly authentic (I’m looking at you, Benihana hibachi chicken!), but they sure taste amazing nonetheless. I love recreating my favorite restaurant meals at home, so that’s exactly what I did with this hibachi chicken recipe. With an easy marinade and high-heat cooking technique, you can learn how to make hibachi chicken that tastes like it came straight out of a restaurant… all in 30 minutes with one pan!

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

This section explains how to choose the best ingredients for homemade hibachi chicken what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

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.

VARIATION: Add other proteins!

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.

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.

VARIATION: Use cauliflower fried rice instead!

You can simply replace the rice in this recipe with cauliflower rice, or follow the cauliflower fried rice recipe here.

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.

VARIATION: Add other veggies!

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.

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, including amounts and temperatures, see the recipe card below.

Hibachi Chicken:

1. Combine ingredients. Heat olive oil in a large skillet over medium heat. Add diced chicken breast, butter, and coconut aminos or soy sauce. Season with salt and pepper.
2. Cook. Stir and cook until the hibachi chicken is cooked through.
3. Transfer. Move chicken to a plate and cover to keep warm. Wipe out the skillet to use for the fried rice.

Fried Rice:

1. Saute peas and carrots. In the same skillet, heat more olive oil over medium-high heat. Add frozen peas and carrots. Saute until soft.
2. Add garlic. If using, add minced garlic. Saute until fragrant.

3. Scramble. Push the vegetables to the side of the pan. Crack eggs into the middle of the skillet and scramble until fully cooked.
4. Fry the rice. Add cooked rice, butter, and coconut aminos or soy sauce. Cook fried rice until warm.
5. Finish. Mix in the toasted sesame oil, if using. Move the rice to a plate with the hibachi chicken and cover to keep warm. Wipe down the skillet to use for the vegetables.

Hibachi Vegetables:

1. Saute vegetables. In the same skillet, heat more olive oil over medium-high heat. Add the zucchini, onions, mushrooms, butter, and coconut aminos or soy sauce. Saute the vegetables until browned and soft.

Plating:

1. Assemble. Arrange the chicken, fried rice, and vegetables on a plate.
2. Garnish. Sprinkle with green onions and sesame seeds for garnish if desired.
3. Serve with sauce. Serve this hibachi chicken dinner with sriracha mayonnaise for dipping.

Tips For The Best Hibachi Chicken Recipe

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.

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!

Almond Chicken

Chicken Broccoli Stir Fry

Asian Chicken Lettuce Wraps

Spaghetti Squash Pad Thai

5 from 7 votes

Hibachi Chicken (One Pan 30-Minute Dinner!)

This one-pan hibachi chicken recipe takes just 30 minutes, with tender chicken, restaurant-style fried rice, tender vegetables & spicy mayo.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Chicken:

• 1 tbsp Olive oil ▢
• 1 lb Boneless skinless chicken breasts (cut into bite-sized pieces) ▢
• 2 tbsp Unsalted butter ▢
• 3 tbsp Coconut aminos (or soy sauce) ▢
• 1/2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Fried Rice:

• 1 tbsp Olive oil ▢
• 1 cup Frozen peas and carrots ▢
• 2 cloves Garlic (optional) ▢
• 2 large Eggs ▢
• 3 cups Cooked white rice (or cauliflower rice for low carb option) ▢
• 3 tbsp Unsalted butter ▢
• 4 tbsp Coconut aminos (or soy sauce) ▢
• 2 tsp Toasted sesame oil (optional) ▢

Hibachi Vegetables:

• 1 tbsp Olive oil ▢
• 1 large Zucchini (cut into bite-sized pieces) ▢
• 1 medium Yellow onion (sliced) ▢
• 1 cup Cremini mushrooms (sliced) ▢
• 1 tbsp Unsalted butter ▢
• 1 tbsp Coconut aminos (or soy sauce) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Chicken:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the diced chicken breast, butter, and coconut aminos or soy sauce. Season the chicken with salt and pepper.

3. Stir and cook for 5-8 minutes, or until the chicken is cooked through. It should reach an internal temperature of 165 degrees F (74 degrees C).

4. Transfer to a plate and cover to keep warm. Wipe out the skillet to use for the fried rice.

Fried Rice:

1. In the same skillet, heat 1 tablespoon olive oil over medium-high heat.

2. Add the frozen peas and carrots. Saute for about 3 minutes, until soft.

3. Add the minced garlic, if using. Saute for about 30 seconds, until fragrant.

4. Push the vegetables to the side of the pan. Crack the eggs into the middle of the skillet and scramble for about 2 minutes, until fully cooked.

5. Add the cooked rice (or cauliflower rice), butter, and coconut aminos or soy sauce. Cook the fried rice for 3-5 minutes, until warm.

6. Stir in the toasted sesame oil, if using.

7. Transfer to a plate and cover to keep warm. Wipe down the skillet to use for the vegetables.

Hibachi Vegetables:

1. In the same skillet, heat 1 tablespoon of olive oil over medium-high heat.

2. Add the zucchini, onions, mushrooms, butter, and coconut aminos or soy sauce. Saute the vegetables for 5-8 minutes, until browned and soft.

Serve:

1. Add the hibachi chicken, fried rice, and vegetables to a plate or bowl. If desired, sprinkle with green onions and sesame seeds for garnish, and serve with sriracha mayo.

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Recipe Notes

Serving size: 1/4 pound chicken, 1 cup fried rice, and 1 cup vegetables

• Nutrition info does not include optional ingredients.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 639

Fat 33.4g

Protein 33.8g

Total Carbs 50.1g

Net Carbs 46.8g

Fiber 3.3g

Sugar 9.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Japanese

Keywords: hibachi chicken, hibachi chicken recipe, how to make hibachi chicken

Calories: 639 kcal

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