Bring the authentic taste of a Japanese steakhouse right to your kitchen with this 30-minute Hibachi Chicken recipe. This protein-packed dish delivers tender, juicy chicken with a perfect balance of savory flavors, requiring just 15 minutes of prep time.
Perfect for busy weeknights when you want something impressive yet achievable, this restaurant-style favorite combines lean protein with vibrant vegetables for a nutritious meal that’s sure to become your new go-to dinner option.
Main Ingredients
- Oils & Butter: 2 tsp each of sesame and vegetable oil, 2 tbsp butter for rich flavor
- Chicken: 3 boneless skinless breasts, cubed into 1-inch pieces
- Seasonings: 3 tbsp low-sodium soy sauce, 3 minced garlic cloves, salt and pepper
- Vegetables: Fresh zucchini, onion, carrot, and cremini mushrooms
- Base: 2 cups cooked white or fried rice
Yum Yum Sauce Ingredients
- Base: 1 cup mayonnaise for creamy texture
- Flavoring: Ketchup, rice vinegar, paprika, garlic powder, salt and pepper
Cooking Instructions
- Prepare the Chicken: Heat oils in a large skillet, season chicken with salt and pepper. Add butter, soy sauce, and garlic. Cook until golden brown
- Cook Vegetables: In the same pan, heat remaining oils. Add all vegetables and sauté with butter and soy sauce until tender-crisp
- Combine: Return chicken to pan with vegetables and mix well
- Make Yum Yum Sauce: Whisk all sauce ingredients until smooth. Chill for best results
- Serve: Place rice as base, top with chicken and vegetables, serve sauce on the side
Cooking Techniques
This hibachi-style cooking method is all about quick, high-heat cooking that brings out amazing flavors! The key is using a hot pan and cooking ingredients separately – first the chicken, then the veggies.
This keeps everything perfectly cooked and gives each ingredient its moment to shine. When you add the butter and soy sauce to each batch, you’re creating those wonderful caramelized bits that make hibachi so tasty!
Easy Substitutions
Want to switch things up? You can swap chicken for sliced steak or shrimp – both work great with these flavors! For the veggies, feel free to use whatever’s in your fridge. Broccoli, bell peppers, or snap peas would be fantastic additions.
If you’re keeping it plant-based, try using tofu or tempeh instead of chicken. And for a lighter sauce, you can use light mayo as the base of your yum yum sauce.
Serving Ideas
While white rice is classic, you can also serve this over brown rice or cauliflower rice. Want to make it extra special? Set up a little hibachi station at home! Put out small bowls of yum yum sauce, extra soy sauce, and some sesame seeds for sprinkling. Add a side of miso soup or a simple Asian-inspired slaw, and you’ve got a restaurant-style feast at home!
Storage Tips
Made too much? Lucky you! Store the chicken and veggies separate from the rice and sauce in airtight containers in the fridge – they’ll stay fresh for 3-4 days.
The yum yum sauce keeps well for about a week. When reheating, a quick zap in the microwave works, but for best results, toss everything in a hot skillet for a minute or two to bring back that hibachi magic!
Hibachi Chicken
Equipment
- large skillet or wok
Ingredients
Main Ingredients
- 2 teaspoons sesame oil divided
- 2 teaspoons vegetable or olive oil divided
- 2 Tablespoons butter divided
- 3 boneless skinless chicken breasts cut into 1-inch cubes
- 3 Tablespoons low-sodium soy sauce divided
- 3 cloves garlic minced
- salt and pepper to taste
- 2 zucchini chopped
- 1 onion medium, chopped
- 1 carrot thinly sliced
- 8 oz fresh cremini mushrooms halved
- 2 cups cooked white or fried rice for serving
Hibachi Sauce (Yum Yum Sauce)
- 1 cup mayonnaise
- 1 Tbsp ketchup
- 1 Tablespoon rice vinegar
- 3/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- salt and pepper
Instructions
- Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce, and 3 cloves minced garlic to skillet and sauté, until chicken is cooked through. Set aside and cover with foil.
- In the same pan add remaining teaspoon each of sesame and vegetable oil. Add vegetables and cook on high heat for 2 minutes. Add 1 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until tender. Return chicken to pan
- Serve chicken and veggies over rice, with yum yum sauce on the side for dipping.
- Mix all sauce ingredients together and whisk until well combined. For best flavor results, refrigerate for at least an hour before serving.
