This Japanese style Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep.
It’s been sooooooo long since I’ve had hibachi chicken. This recipe is inspired by Benihana hibachi chicken. Despite not being to pull off the performances that the amazing chef at hibachi restaurants, I was determined to make my own at home because I absolutely miss it.
Hibachi means “fire bowl” or “fire bowl” and refers to a method of cooking food over very high heat. This is why I recommend cooking this chicken hibachi over high heat in a wok or Dutch oven. However, for the rice, I recommend sticking with a wok as it doesn’t cook well in a Dutch oven.
While this may not be 100% authentic hibachi chicken as traditional hibachi is pretty much only cooked with soy sauce, I added a few extra ingredients to customize it suit my personal tastes. Feel free to only cook this with soy sauce if you wish.
Why You’ll Love this Hibachi Chicken
- It’s pretty easy. It might sound like a difficult process but it’s actually surprisingly easy to make hibachi chicken at home. It requires a few steps but the steps on their own is really straight forward and simple.
- It’s super tasty. It’s hard to not like this chicken hibachi recipe. It’s flavourful, it’s perfectly seasoned, and it’s tasty AF.
- It’s a complete meal. There’s chicken, vegetables, rice and even a dipping sauce.
What You’ll Need
For the Yum Yum Sauce:
- mayonnaise
- ketchup
- paprika
- mirin
- garlic powder
For the Chicken:
- olive oil
- butter
- chicken thighs
- salt & pepper
- soy sauce
- hoisin sauce
- mirin
- garlic
- honey
For the Vegetables:
- olive oil
- butter
- onion
- mushrooms
- zucchini
- soy sauce
For the Fried Rice:
- butter
- garlic
- cooked rice — rice made the night before that’s been refrigerated is ideal.
- eggs
- soy sauce
- oyster sauce
- peas — frozen is fine
How to Make Hibachi at Home
How to Make Yum Yum Sauce
- Mix all the ingredients together and store in the fridge until ready to use.
How to Make Hibachi Chicken
- In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
- Once the Dutch oven is hot, add the diced chicken. Season with salt and pepper and cook until no longer pink, for 5-6 minutes.
- Add the soy sauce, hoisin sauce, mirin, garlic, and honey. Stir until the chicken has been coated and the sauce as thickened to your liking.
- Set aside the chicken.
How to Make the Vegetables
- In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
- Once the butter has melted, add in the onions, mushrooms, and zucchini. Stir fry for a minute before adding in the soy sauce.
- Continue to stir fry until the vegetables as softened to your liking.
How to Cook Hibachi Fried Rice
- In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
- Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce. Sauté until the rice has heated through.
- Make a well in the middle of the rice and add in the eggs. Scrambling it until it’s almost fully set.
- Stir to combine everything before adding in the peas and stirring until the peas have been heated through.
Tips and Notes
- I always swap from my Dutch oven to my wok for the fried rice as my rice tends to stick in my Dutch oven. This also means I can make the fried rice at the same time as sautéing my vegetables.
- It’s important to use cold leftover rice for the fried rice as fresh rice will get mushy while stir frying as the grains aren’t as firm.
- If you’re not a fan of rice, you can use cauliflower rice.
- You can use any other vegetable of your choice.
My Recommendation
Looking for a rice cooker? This is the one I use and I absolutely love it since I can set it and forget it.
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Make Ahead Tips
- Meal prep: store the cooked rice, chicken, and vegetables in an airtight container for up to 4 days in the fridge. The yum yum sauce can be stored separately. You can reheat this on the stove or in the microwave.
- Freezer: Fried rice freezes very well as well as the chicken! I would avoid freezing the vegetables. Allow the fried rice and chicken to cool before transferring it into an airtight container before storing it in the freezer. To reheat, thaw it in the fridge overnight before reheating on the stove or microwave.
Hibachi Chicken
This Japanese style Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep.
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Servings: 4 servings
Ingredients
For the Yum Yum Sauce:
- 1 cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp sriracha
- 1 tsp paprika
- 1 tbsp mirin
- ½ tbsp garlic powder
For the Chicken:
- 1 tbsp olive oil
- 1 tbsp butter
- 8-10 chicken thighs, boneless, skinless diced into 1-2 inch cubes
- salt & pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp mirin
- 2 tbsp minced garlic
- 1 tbsp honey
For the Vegetables:
For the Fried Rice:
- 1 tbsp butter
- 1 tbsp minced garlic
- 3 cups cooked rice
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup peas, frozen
Instructions
How to Make Yum Yum Sauce:
- Mix all the ingredients together and store in the fridge until ready to use.
How to Make Hibachi Chicken:
- In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
- Once the Dutch oven is hot, add the diced chicken.
- Season with salt and pepper and cook until no longer pink, for 5-6 minutes.
- Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
- Stir until the chicken has been coated and the sauce as thickened to your liking.Set aside the chicken.
How to Make the Vegetables:
- In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
- Once the butter has melted, add in the onions, mushrooms, and zucchini.
- Stir fry for a minute before adding in the soy sauce.
- Continue to stir fry until the vegetables as softened to your liking.
How to Cook Hibachi Fried Rice:
- In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
- Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
- Sauté until the rice has heated through.
- Make a well in the middle of the rice and add in the eggs. Scrambling it until it’s almost fully set.
- Stir to combine everything before adding in the peas and stirring until the peas have been heated through.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
More Meal Preps You’ll Love
- Sheet Pan Black Pepper Soy Chicken with Broccoli
- Gochujang Tofu Dumplings
- Sriracha Lime Shrimp
- Spicy Cashew Chicken and Vegetable
- Lemon Honey Basil Chicken
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