The Best Homemade Hibachi Chicken Recipe

What You’ll Love About This Recipe

This homemade hibachi chicken recipe brings the excitement of Japanese steakhouse cooking right to your kitchen! You’ll love how quick and easy it is to make, perfect for busy weeknights. The tender, juicy chicken is packed with savory flavors, thanks to the simple yet delicious sauce. Plus, it’s super customizable—add your favorite veggies or serve it over rice for a complete meal. Cooking it yourself feels like a fun adventure, and the sizzling sounds and aromas will make you feel like a pro chef!

Recipe

Homemade Hibachi Chicken brings the flavors of your favorite Japanese steakhouse right to your kitchen. This dish features tender chicken cooked with vegetables and served over a bed of steamed rice, all seasoned with a savory hibachi sauce. Perfect for a quick weeknight dinner or a fun cooking adventure.

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, minced
• 1 medium onion, sliced into wedges
• 1 zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• 2 cups cooked rice
• 2 tablespoons butter (optional)
• Salt and pepper, to taste
• Sesame seeds and chopped green onions for garnish

Instructions:

1. In a bowl, toss the chicken pieces with soy sauce and let marinate for 10 minutes.
2. Heat a large skillet or griddle over medium-high heat. Add vegetable oil and sesame oil.
3. Add the chicken to the skillet and cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add onion, zucchini, and mushrooms. Sauté until tender, about 5 minutes.
5. Push the vegetables to one side and add the cooked chicken back to the skillet. Stir to combine.
6. Optional: Add butter to the skillet for extra richness and stir to coat everything.
7. Season with salt and pepper to taste.
8. Serve over steamed rice, garnished with sesame seeds and green onions.

Notes:

• For extra flavor, drizzle with hibachi sauce or yum yum sauce before serving.
• Substitute vegetables with your favorites, such as broccoli or carrots.

Equipment:

• Large skillet or griddle
• Mixing bowl

Time:

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Cuisine:

Japanese-American

Serving:

4 servings

Nutrition

Hibachi chicken is a flavorful and protein-rich dish that can be part of a balanced diet. Here’s a breakdown of its nutritional profile per serving:

What To Serve With It

I love pairing my hibachi chicken with steamed white rice—it soaks up all those tasty juices and keeps the meal simple. Grilled veggies, like zucchini or bell peppers, add a nice crunch and color to the plate, making it feel like a restaurant dish. Trust me, these sides turn a good meal into something really special.

Steamed White Rice

When I’m making hibachi chicken, steamed white rice is always my go-to side because it’s simple yet so satisfying. It soaks up all those delicious sauces and flavors, making every bite better. I use short-grain or jasmine rice for that perfect sticky texture—just rinse it well before cooking to remove excess starch. A rice cooker makes it foolproof, but a pot on the stove works too. Sometimes I’ll toss in a pinch of salt or a dab of butter for extra richness. It’s the kind of side that never steals the spotlight but always completes the meal.

Grilled Vegetables

Though hibachi chicken shines as the star, grilled veggies are the perfect backup dancers—colorful, crisp, and full of flavor. I love tossing zucchini, bell peppers, and onions with a splash of soy sauce and sesame oil before hitting the grill. The heat caramelizes their edges, adding a smoky sweetness that pairs perfectly with the chicken. Don’t forget mushrooms—they soak up all the savory goodness. A quick squeeze of lemon brightens everything up. Trust me, once you try these veggies, you’ll never skip them. They’re easy, healthy, and make the meal feel complete. Plus, they’re just as fun to cook as the chicken!

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younes

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