This hibachi chicken recipe is a recreation of the popular Japanese steakhouse dish. Tender sauteed chicken is tossed in a homemade, sticky hibachi sauce and can be served alongside your favorite Asian sides.
Hibachi chicken is a delicious dinner idea that is ready in no time and will be loved by the whole family! A healthier version than take-out, the final recipe is still steakhouse quality and full of deep flavor.
Why You’ll Love This Recipe
- Meal prep. The chicken can be meal prepped for easy lunches throughout the week.
- No need to marinade. Since the chicken is coated in a hibachi sauce, no marinating time is required for the chicken ahead of time.
- Last minute dinner. If you’re looking for a recipe for busy weeknights, this checks off all the boxes. It’s family-friendly and requires little time in front of the stove.
- Pairs with many sides. The chicken is a great protein for a simple dinner or as part of a holiday spread. It can be paired with virtually any Asian-inspired dish.
Hibachi Chicken Ingredients
The ingredients for the hibachi chicken recipe are simple yet full of flavor.
- Hibachi sauce- make one portion of homemade hibachi ginger sauce, a balanced sauce consisting of garlic and ginger, soy sauce, and brown sugar.
- Chicken- boneless, skinless chicken breasts or skinless chicken thighs can be used in the hibachi recipe.
- Seasonings- salt and pepper to lightly season the chicken.
- Oil and butter- to saute the chicken, use a combination of oil, such as canola or avocado oil, and butter.
For a full list of ingredients and quantities, see the recipe card below.
How to Make Hibachi Chicken
Hibachi-style chicken comes together in just a few quick and easy steps. Be sure to have all ingredients prepped, as the recipe moves quickly.
- Prepare sauce: Start by making one portion of our hibachi sauce. Mix together all of the ingredients and set them aside.
- Cut chicken: Cut the chicken into bite-sized pieces. Lightly season with salt and pepper.
- Saute chicken: Heat the large skillet and oil over medium-high heat. Once the oil is hot, add the chicken and sautee until crisp on all sides and golden brown. Remove the chicken and cover to keep warm.
- Cook sauce: Melt the butter in the same skillet. Once melted, add the hibachi sauce and bring it to a light boil.
- Add chicken back: Once the sauce has boiled, turn the heat down and add the chicken back to the skillet to reheat.
- Serve and enjoy, friends!
Substitutions and Variations
The chicken hibachi can be altered with a few simple swaps to satisfy your preferred tastes.
- Different protein: This recipe can also be made with shrimp or beef.
- Vegetables: To save time, add vegetables into the skillet after sauteeing the chicken but before adding the sauce to soften. Zucchini, carrots, broccoli, onion, and mushrooms are all great options.
- Add heat: If you like your chicken spicy, add some sriracha or hot sauce to the sauce.
Here are some popular sides that are typically served with hibachi-style chicken.
- Vegetables: Serve the dish with a side of sauteed or roasted veggies.
- Fried rice: A side of fried rice, chicken omitted, is the perfect complement to the hibachi chicken. Or, serve with white rice if you prefer a simpler flavor.
- Sauce: A side of yum yum sauce is the perfect addition for dipping or to tie together an Asian meal.
- Hibachi noodles: Your favorite Asian-inspired noodle dish would complete the meal.
Literally meaning “fire bowl”, hibachi-style dishes are typically cooked over very high heat on a flat hibachi grill. Hibachi chefs are commonly seen cooking in front of customers and serving hibachi dishes straight from the grill in front of the guests. Hibachi-style dishes, however, can also be made at home in your own kitchen in a wok, cast iron pan, or using a regular skillet over high heat.
The recipe can be made on a griddle, Blackstone, skillet, cast iron, or in a wok. Pick a method based on what you have access to.
Yes, you can just purchase a store-bought sauce if you are short on time.
You can use chicken breast or boneless-skinless chicken thighs cut into bite-sized pieces.
Store & Reheat
- Storage. The chicken can be stored for up to 4-5 days in the refrigerator in an airtight container.
- Freeze. The chicken and sauce can be frozen separately for 3 months, then thawed and reheated before serving.
- Reheat. To reheat, add the chicken to a skillet and reheat over low heat until just warmed through. Or, microwave for a few minutes to reheat.
More Asian Recipes
Hibachi Chicken Recipe (Japanese restaurant)
- Start by making ½ a portion of the hibachi sauce and set it aside.
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Add oil to a large skillet and heat over medium-high heat. Once the skillet and oil are hot, add the chicken and cook until it’s golden brown and crisp on the outside.
- Remove the chicken from the skillet. Cover with foil to keep warm and set aside.
- Add the butter and cook until it melts. Then, pour the sauce into the skillet. Bring the sauce to a light boil.
- Once the sauce is bubbling, turn the heat down, add the chicken back in and cook until reheated.
- Serve and enjoy, friends.
Serve: Serve the chicken with roasted or sauteed vegetables, a side of fried rice (leave the chicken out, as the hibachi chicken adds protein to the dish), and with a side of yum yum sauce for dipping.