Homemade Hibachi Chicken (Better than Takeout!)

This Hibachi Chicken recipe is a dizzyingly delicious Japanese inspired dish (like Benihanas!) served with bites of juicy pan seared chicken, stir fried vegetables and buttery fried rice, all dunked in creamy yum yum sauce!

This Hibachi Chicken recipe is every bit as swoon worthy as Benihanas at a fraction of the price! The juicy, savory chicken is extra tender thanks to my “velveting” technique, the veggies are fresh, crisp tender and completely customizable, and the rice is buttery, umami fantastic with a kiss of toasted sesame oil. Marry the full-flavored trio together with creamy, tangy, slightly sweet and spicy Yum Yum Sauce and you can skip the takeout forever!

Japanese food is packed with flavor like this Chicken Hibachi, Chicken Yakisoba, Easy Ramen, Potstickers and Teriyaki Meatballs!

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How to Make hibachi chicken recipe Video

showing how to serve hibachi chicken on a plate with stir fried vegetables, fried vegetables and yum yum sauce

What is Hibachi CHicken?

Hibachi, literally “fire bowl,” is a traditional Japanese open-grate cast iron barbecue grill. In the U.S., however, hibachi, has become synonymous with hibachi or teppanyaki dining, like Benihanas. This involves dining around a sizzling hot electric flat iron grill while a chef cooks up a meal of chicken or seafood, fresh vegetables, and fried rice, complete with knife tricks – AKA dinner and a show!

Luckily for us, you don’t need your own hibachi or teppanyaki grill to make Chicken Hibachi at home. Instead, this Hibachi Chicken recipe is made with umami packed chicken, veggies and rice without the cost of ding out! You’ll just have to make your own fried rice heart and onion volcano 😉.

WHY YOU’LL LOVE Hibachi Chicken Recipe

No special equipment required: All you need is a large nonstick skillet!
Restaurant level flavor: Every element of this dish is seasoned to perfection namely with soy sauce, oyster sauce and toasted sesame oil. The oyster sauce and sesame oil make a world of difference and elevate your Chicken Hibachi to 5-star dining.
The juiciest chicken around: You will LOVE the texture of the chicken! This recipe utilizes the easy restaurant velveting technique to produce smooth, tender, melt-in-your-mouth chicken just like your favorite restaurant. Once you try it, you’ll never go back!
Versatile: You can use chicken breasts or chicken thighs or even swap in beef, pork or shrimp. The veggies are completely flexible, perfect for using up leftovers, and the fried rice is ideal with any kind of leftover rice.

up close of hibachi chicken showing how juicy it is

Chicken HIBACHI Ingredients

There are quite a few elements in this Hibachi Chicken recipe. You can make the whole spread complete with the chicken, stir fried vegetables, fried rice and yum yum sauce, or just some of the elements. However, everything is made in the same skillet with many of the same ingredients, so you’ll only dirty one pan! Here’s what you’ll need to make Chicken Hibachi (see printable recipe card at the end of the post for full measurements):

FOR THE CHICKEN:

Chicken: Use boneless, skinless chicken breasts or thighs, totally personal preference, however, breasts are more traditional in hibachi.
Velveting ingredients: As discussed baking soda, soy sauce, rice wine and cornstarch work together to create the most tender chicken.
Sesame oil: Please use toasted sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor whereas light sesame oil is a low flavor oil.
Garlic and ginger: These aromatics are added at the end of cooking the chicken for a spicy, zingy depth.

showing what hibachi chicken is by searing chicken in a hot skillet until golden

FOR THE VEGETABLES:

You can use any vegetables you like, but traditional hibachi vegetables include:

Zucchini: Chop the zucchini into thick slices so it stays crisp tender (no need to peel!).
Carrot: Slice the carrot thinly so it cooks up crisp-tender in the same time as the other veggies.
Mushrooms: Slice the mushrooms in half, or quarters if extra large. The mushrooms are meant to caramelize slightly, but remain a little firm.
Bell pepper: Use one red bell pepper for its sweetness, chopped into 1-inch pieces.
Onion: Chop the onion into 1 to 2 inch pieces.
Soy sauce: The vegetables are seasoned simply with soy sauce salt, and pepper.
Oil: Use a neutral oil to stir fry the vegetables such as light olive oil, canola oil, avocado oil or vegetable oil.

For the Fried Rice

Cooked rice: You’ll need to plan ahead for this recipe so you can use chilled, 2-day-old prepared rice (or see tips section for chilling fresh rice). Fresh rice will become mushy when stir fried. You can use any type of rice, but I find basmati is the best at not become mushy or sticking together.
Soy sauce: Every layer of the Chicken Hibachi is flavored with soy sauce! It flavors the rice with its salty depth.
Oyster sauce: This is a game changer and will elevate your fried rice and all of your Asian cooking! Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
Eggs: The eggs are scrambled in the center of the rice before being mixed in.
Green onions: Use four green onions, including both the light and dark green parts.
Butter and oil: By using both butter an oil, you reap the indulgent, buttery taste while the oil ensures the butter doesn’t burn. Use a neutral tasting oil and unsalted butter.
Garlic: I use 3 cloves, but use more or less to taste.
Rice wine: This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.

How to Make Hibachi Chicken

Get out a large skillet, crank up the stove, and get cooking! Let’s review the basic steps to preparing Chicken Hibachi at home (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Yum Yum Sauce. Start the Yum Yum Sauce first so it has time to chill. Whisk all the ingredients together in a medium bowl. Refrigerate until ready to use.

a collage showing how to make hibachi chicken recipe by whisking together the yum yum sauce ingredients

Step 2: Marinate the chicken. In a large bowl, whisk together the velveting/marinade ingredients, then add the chicken and turn to coat. Let the chicken marinate at room temperature while you prep the veggies.

showing how to make hibachi chicken by marinating the chicken before cooking

Step 3: Cook the chicken. After the chicken has marinated for about 30 minutes, add it to a hot, oiled skillet and sear on both sides. Add a pad of butter, garlic and ginger and sauté for 30 seconds, or until the chicken is cooked through.

showing how to make hibachi chicken recipe y searing chicken, then adding butter, garlic and ginger

Step 4: Stir-fry the veggies. To the same skillet, add a little more oil and stir-fry the vegetables just until they’re crisp-tender. Add the garlic and ginger and cook an additional 30 seconds. Remove the veggies to a plate.

a collage showing how to make hibachi chicken recipe by stir frying the vegetables

showing how to make chicken hibachi by adding carrots, zucchini, bell peppers and onions to a skillet to stir fry

Step 5: Stir-fry the rice. To the same skillet, melt the butter and oil. Add the garlic and cook just until fragrant. Add the rice and sauce and cook an additional 3-4 minutes. Next, make a well in the center and scramble the eggs inside the well. Stir the rice and scrambled eggs together, then stir in the green onions.

a collage showing how to make hibachi chicken recipe by frying the rice in garlic and butter, then adding eggs and scrambling, then stirring in green onions

hibachi chicken made with fried rice in a skillet

Step 6: Plate and serve. Divvy up the fried rice, veggies, and chicken to serving plates and serve warm with chilled Yum Yum Sauce on the side.

Don’t skip the Yum Yum Sauce!

Yum Yum Sauce is practically synonymous with Chicken Hibachi. It’s famously served alongside hibachi chicken, shrimp, steak and vegetables at nearly every Japanese steak house – so please don’t skip! It’s a luxuriously creamy, sweet, tangy and as spicy-as-you-like pink-orange dipping sauce made of mayonnaise, ketchup, rice vinegar, sriracha, and seasonings such as garlic powder, smoked paprika, salt and pepper. It’s ridiculously easy to whip up in less than 10 minutes with pantry friendly ingredients and zero chopping!

showing how to make hibachi chicken recipe by whisking together yum yum sauce

How to Meal Prep Chicken Hibachi

I highly recommend prepping some of this recipe in advance or you can prepare the entire recipe as written to reheat later on:

-Chop chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours.
-Make the chicken marinade: Whisk the ingredients together up to 24 hours in advance and store, covered in the refrigerator. Don’t add the chicken until 30 minutes before cooking.
-Chop veggies: Chop the garlic, grate the ginger and chop the veggies 24 hours in advance and store in separate airtight containers in the refrigerator.
-Cook rice: Make the rice up to 5 days in advance and store in the refrigerator.
-Make the Yum Yum Sauce: The sauce can be whisked together up to 7 days ahead of time and stored in the refrigerator.

Homemade Hibachi Recipe Tips

Make the Yum Yum Sauce first. Refrigerate the sauce for at least 30 minutes, even better if you have 2 hours, or overnight. This will give the flavors a chance to meld together.
Don’t chop the chicken too small. Larger pieces of chicken will be juicier because they sear on the outside while the inside remains tender.
Don’t marinate the chicken for too long. The bite-size pieces of chicken should not be marinated longer than 30 minutes or else they can become mushy due to the baking soda and cornstarch.
Use a nonstick skillet. The velveting on the chicken makes it prone to sticking, so you must use a nonstick skillet (this one is my favorite).
Don’t cook the chicken at high heat. The velveting coating on the chicken makes it brown more easily, so don’t cook it at high heat or the outsides will burn before the insides have time to cook. Be prepared to adjust the heat as needed.
Use cold rice. You must use chilled, cooked rice, otherwise, your fried rice will be mushy and clump together. Two-day-old rice is ideal because it’s not only chilled but slightly dried out. However, if you can’t plan ahead, spread your freshly made rice on a baking sheet, cover with plastic wrap, and freeze for 10-15 minutes until chilled (but not frozen).
Rinse rice well before cooking. Rice contains a lot of gluten, which will cause the rice to stick together and can even make it mushy if not rinsed thoroughly.
Use a hot pan. Make sure you wait until your pan is nice and hot before adding your chicken, veggies, or rice. This does NOT mean high heat – it simply means the pan has had time to reach temperature.
Use butter: There’s a reason why Japanese steak houses use a big slab of butter for making fried rice – it tastes WAY better than any oil you could use. It also makes the rice brown beautifully.
Let the rice brown a bit on the bottom. If you like your rice a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom.
Don’t skip the Yum Yum Sauce. No Chicken Hibachi meal is complete without because it’s phenomenally YUMMY! It marries all of the ingredients and textures together and will be sorely missed if you skip it.

How Do You Make Hibachi Chicken Tender?

This Chicken Hibachi recipe is not only unabashedly flavorful, but the chicken is wonderfully silky and juicy due to a simple restaurant secret called velveting. Essentially, the chicken is marinated in a combination of baking soda, soy sauce, rice wine, and cornstarch. Here’s how it works:

Baking soda: This breaks down the fibers, tenderizing the chicken, so it emerges softer on the inside, like “velvet.” . Don’t worry, you won’t taste the baking soda but you will taste the textural difference!
Soy sauce: The salt in the soy sauce also helps break down the proteins for a more tender texture and infuses the chicken with flavor.
Rice wine: This breaks down the lean muscle fibers on the surface of the protein.
Cornstarch: This acts as a binder and helps the soy sauce bind to the chicken for more flavorful chicken. Cornstarch also provides a light coating that helps protect the chicken from drying out while cooking.

showing ingredients for hibachi chicken: stir fried chicken, stir fried chicken vegetables and fried rice in bowls

Chicken Hibachi Recipe Variations

Make this Hibachi Chicken recipe your own with a different protein, veggies and more!

Swap protein: Use shrimp, beef or pork. Marinate the protein like you would the chicken.
Swap veggies: As with any stir-fry, you can use any veggies you’d like in this recipe. Bok choy, broccoli, snow peas, fresh green beans, and more can be used.
Add-ins: Water chestnuts, bamboo shoots, peanuts, etc. would all be tasty additions.
Add more oomph: Amp up the garlic and/or ginger for a stronger punch of flavor.
Spicy Chicken Hibachi: Add 1 tablespoon Asian chili sauce or ½ teaspoon red pepper flakes.
Make it vegan: Swap the chicken for tofu. Place firm tofu in a pie plate. Top with a heavy plate and weigh it down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes before marinating. Skip the eggs, use vegan butter, and swap the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.
Make it gluten free: Use tamari instead of soy sauce. Use gluten free oyster sauce like Kikkoman brand.
Make it grain free: Substitute the rice with cauliflower rice.

More Ingredient substitutions

Chicken: Boneless chicken thighs can also be used.
Vegetables: Use any veggies you like or have on hand.
Garlic, onion and ginger: If you don’t have fresh aromatics on hand, or need to save time, use garlic and ginger paste or ground ginger, garlic and onion powder.
Soy sauce: Use tamari for a gluten-free option.

What if I’m allergic to shellfish?

If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. You may also use soy sauce in a bind – just don’t expect as spectacular of results

What goes with Chicken Hibachi

This Hibachi Chicken recipe is a meal in itself, but feel free to stretch it further with appetizers, soup and/or salad:

Appetizers: For a complete Asian feast, pair your meal with Pineapple Cream Cheese Wontons, Crab Rangoons, Potstickers, and/or Egg Rolls
Salad: Our favorite Asian-inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.
Soups: Asian soups make a fantastic starter to this recipe. Try Wonton Soup, Egg Drop Soup or Miso Soup.

showing how to make chicken hibachi by adding to a plate with stir fried vegetables, fried rice and yum yum sauce

How to store Homemade Hibachi

How long is chicken hibachi good for?

Store leftovers in an airtight container in the refrigerator for up to 5 days. I recommend storing the chicken, stir-fry veggies, and fried rice in separate containers.

Can I freeze Hibachi Chicken?

You can freeze the cooked Hibachi Chicken and the fried rice. I do not recommend freezing the stir-fry vegetables because they become soggy once frozen. Freeze the chicken and rice in separate freezer containers for up to 3 months. Thaw overnight in the fridge when ready to use.

How do you reheat chicken hibachi?

-How to reheat on the stove: Heat a drizzle of oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through. Then, reheat the veggies and finally the rice.
-Reheating in the microwave: Take care not to overcook the chicken or it can become rubbery in the microwave. Microwave for 1 minute, then at 20-second intervals until warmed through.

Homemade Hibachi Chicken Recipe FAQs

Should you marinate hibachi chicken?

Yes, marinating hibachi chicken enhances its taste, texture, and overall enjoyment. Firstly, it adds flavor to the chicken, infusing it with the savory, sweet, and tangy flavors of the marinade. Additionally, marinating helps tenderize the chicken, making it juicier and more succulent when cooked. Finally, marinating can also help create a delicious caramelized crust on the chicken when it’s cooked on a hot surface, adding texture and depth of flavor to the dish.

What is the difference between hibachi vs teriyaki?

The main difference between hibachi and teriyaki is their cooking methods and flavor profiles. Hibachi involves grilling a variety of ingredients on a flat iron griddle with soy sauce and seasonings, often with a showy presentation. Teriyaki, on the other hand, features a single protein glazed with a sweet and savory sauce made from soy sauce, sugar, and mirin, then grilled or pan-fried for a sticky and caramelized finish. While both use similar ingredients, hibachi emphasizes grilling and a wider variety of ingredients, while teriyaki focuses on a specific sauce and glazing technique.

showing how to serve chicken hibachi by dipping it in the yum yum sauce

More like this Hibachi Recipe:

Honey Garlic Chicken Stir-Fry
Cashew Chicken Stir-Fry
Kung Pao Chicken
Hunan Chicken
Sesame Chicken
Crockpot Cashew Chicken
Sweet and Sour Chicken
Pineapple Ginger Chicken
Chicken and Broccoli

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Total Time: 1 25

Prep Time: 40

Cook Time: 45

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Ingredients

Yum Yum Sauce

1 recipe Yum Yum Sauce <–click for recipe

Chicken Marinade

1 tablespoon oyster sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 teaspoon mirin/sweet Japanese rice wine or dry sherry
1 teaspoon baking soda
1/2 teaspoon sriracha
1 lb. chicken breasts, chopped into 1-inch pieces

For Cooking Chicken

1 1/2 tablespoons neutral oil
1 tablespoon unsalted butter
1 tablespoon oyster sauce
1/2 tablespoon minced ginger
2 cloves garlic, minced

Stir Fried Vegetables

1 tablespoon neutral oil (light olive, avocado, canola or vegetable)
1 carrot, thinly sliced
1 cup sliced or quartered cremini mushrooms
1 red bell pepper, sliced into 1-inch pieces
1 small yellow onion (or half large) sliced into 1-2-inch pieces
1 small zucchini, sliced ½-inch thick, halved
1 tablespoon reduced sodium soy sauce
2 cloves garlic, minced
1/2 tablespoon minced ginger
salt & pepper to taste

Fried rice sauce

1 tablespoon reduced sodium soy sauce
1 tablespoon oyster Sauce
1 tablespoon mirin/sweet Japanese rice wine or dry sherry
1 teaspoon toasted sesame oil
salt & pepper to taste

Fried rice

1 1/2 tablespoons unsalted butter
1/2 tablespoon neutral oil
3 cloves garlic, minced
2 cups packed, cooked, day-old rice (see notes for fresh rice)
2 eggs, whisked
4 green onions, sliced

Instructions

Make Yum Yum Sauce

Click HERE to see recipe. Whisk the sauce ingredients together in a medium bowl, cover and refrigerate until ready to use. Yum Yum Sauce can be prepared up to 7 days ahead of time.

Marinate Chicken

Whisk all of the Chicken Marinade ingredients together in a large bowl or freezer bag except the chicken. Add the chopped chicken and turn until evenly coated.
Let sit at room temperature while you prep your veggies and fried rice sauce; preferable 30 minutes (no more).

Fried Rice Sauce

Whisk the sauce ingredients together; set aside.

Cook Chicken

Heat 1 ½ tablespoons neutral oil in a large nonstick skillet over medium-high heat. Once hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides.
Add the butter, oyster sauce, ginger and garlic and stir fry 30 seconds, or until chicken is cooked through. Transfer to a plate along with any sauce/juices; wipe out skillet.

Cook Vegetables

To the now empty pan, heat 1 tablespoon oil over medium-high heat. Add vegetables and stir fry for 4 minutes. Add soy sauce, garlic and ginger and stir fry an additional 1-2 minutes, or until vegetables are crisp-tender to your liking. Season with plenty of salt and pepper to taste. Remove from the pan.

Fried Rice

To the now empty pan, melt 1 ½ tablespoons butter with ½ tablespoon oil over medium high heat. Add the garlic and sauté for 30 seconds. Add the rice and sauce and cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom).
Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Pour the whisked eggs into the center and scramble until the eggs are set. Add the green onions, then stir everthing together. Remove from heat.

Serve

Serve chicken, rice and vegetables while warm with Yum Yum Sauce on the side.

Video

Notes

ingredient notes

Sesame oil: Please use toasted sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor whereas light sesame oil is a low flavor oil.
Oyster sauce: This is a game changer and will elevate your fried rice and all of your Asian cooking! You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
Rice wine: This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.
Make it gluten free: Use tamari instead of soy sauce. Use gluten free oyster sauce like Kikkoman brand.
Make it vegan: Swap the chicken for tofu. Place firm tofu in a pie plate. Top with a heavy plate and weigh it down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes before marinating. Skip the eggs, use vegan butter, and swap the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.

tips and tricks

Use a nonstick skillet. The velveting on the chicken makes it prone to sticking, so you must use a nonstick skillet (this one is my favorite).
Cold rice hack. You must use chilled, cooked rice, otherwise, your fried rice will be mushy and clump together. Two-day-old rice is ideal because it’s not only chilled but slightly dried out. However, if you can’t plan ahead, spread your freshly made rice on a baking sheet, cover with plastic wrap, and freeze for 10-15 minutes until chilled (but not frozen).
Use butter: There’s a reason why Japanese steak houses use a big slab of butter for making fried rice – it tastes WAY better than any oil you could use. It also makes the rice brown beautifully.
Let the rice brown a bit on the bottom. If you like your rice a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom.
Don’t skip the Yum Yum Sauce. No Chicken Hibachi meal is complete without because it’s phenomenally YUMMY! It marries all of the ingredients and textures together and will be sorely missed if you skip it.

Prep Ahead

Chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours. The marinade ingredients can also be whisked together up to 24 hours in advance and stored in the refrigerator WITHOUT the chicken.
Chop veggies: Chop the garlic, grate the ginger and chop the veggies 24 hours in advance and store in separate airtight containers in the refrigerator.
Cook rice: Make the rice up to 5 days in advance and store in the refrigerator.
Make the Yum Yum Sauce: The sauce can be whisked together up to 7 days ahead of time and stored in the refrigerator.

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10 Comments

Nicole says

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Wow! Love this. And the Yum Yum sauce is way better than the stuff I have bought. Thank you for more great recipes you never disappoint!

- Jen says
  
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  Thank you for being the first to review this recipe Nicole! I’m so pleased you loved it so much including the Yum Yum Sauce!
  
Lorraine says

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I made this tonight. It was delicious! The yum yum sauce was great with the chicken. I had a lot of veggies and will have a lot of leftovers for the week. I really enjoy all your recipes

- Jen says
  
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  Thanks for making my recipes Lorraine! I’m so pleased this was a winner!
  
Amanda says

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Can I make the rice early morning and chill all day? Is that enough time??

- Jen says
  
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  That should be fine. I would also stick it in the freezer for 5 minutes to dry it out.
  
John Lubeck says

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This is very tasty. As mentioned the Yum Yum sauce should be made well in advance to allow the flavors to blend. Only one thing I would definitely do differently and that’s very easy. Use a large non-stick skillet for the chicken and preferably a Wok for the vegetables. They can easily be prepared at the same time and be done roughly together so both are hot and fresh out of the pans, just like you were a Teppanyaki restaurant. Definitely adding to the do again list with that improvement.

- Jen says
  
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  Thanks, John! I am so happy it’s a repeat! Thank you for taking the time to comment!
  
Ellen says

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I made this last night for a group of 10 to rave reviews. Lots of ingredients and prep/steps but the end result is fabulous! Thanks for an amazing recipe!

- Jen says
  
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  You are so welcome, Ellen! Thank you for the awesome review, I am so happy to hear that the effort is worth it!