If you’ve dined at a Japanese steakhouse in the United States, you’ve likely seen hibachi chicken with vegetables, hibachi steak, and hibachi shrimp on the menu. For those new to this style of dining, hibachi is more than a dish—it’s an experience.
Hibachi dining usually begins with guests seated around a communal counter facing a flat iron griddle. After you order, a chef arrives with a cart of ingredients—chicken, steak, shrimp, rice—and special tools. The grill is heated, and the chef prepares your meal right in front of you.
Hibachi is part meal, part performance: chefs often spin knives, flip food, and even create the classic onion volcano. The entertainment is part of the appeal, but the flavor is what keeps people coming back.
When the food is finished, it’s plated individually to each guest’s order. The chicken and vegetables served over rice have a flavorful, savory profile that many find irresistible.
A must-have accompaniment is the creamy, tangy yum-yum sauce. Spoon it over your rice and vegetables or dip each bite of meat into it for an extra burst of flavor.
Making Hibachi at Home
While dining out is fun, you can easily recreate hibachi at home without the cost or the crowd. A skillet, large frying pan, or a backyard griddle like a Blackstone works well and produces great results.
Making hibachi at home lets you control ingredients, portions, and seasoning. Preparing the components ahead of time and working on a hot cooking surface will help you achieve that restaurant-style finish.
With the growing popularity of home griddles, more people are preparing hibachi-style meals in their kitchens and backyards for family dinners and gatherings.
Hibachi Chicken and Vegetables Recipe
*Specific measurements and a printable recipe card are at the bottom of this article. Read the tips and tricks below before you cook.
Ingredients
- Skinless, boneless chicken breasts, thinly sliced or cut into small cubes
- Onion, sliced
- Zucchini, sliced
- Sliced mushrooms
- Broccoli florets
- Olive oil
- Low-sodium soy sauce
- Butter
- Salt and freshly ground black pepper
- Lemon juice
Instructions
The secret to great hibachi chicken is uniform, thin slicing so the meat cooks quickly without drying out. Heat a large skillet or griddle over medium-high heat before adding any ingredients.
When the surface is hot, add olive oil, butter, and soy sauce. Add the chicken, season with salt and pepper, and sauté, turning frequently so the pieces cook evenly.
Once the chicken is no longer pink, remove it from the heat and cover. It doesn’t need to be fully cooked at this stage; it will finish cooking later with the vegetables.
Cook the Vegetables
In the same skillet or on the griddle, add another tablespoon of butter and more soy sauce. When the butter melts, add onions, zucchini, broccoli, and season with salt and pepper.
Sauté the vegetables until they are just fork-tender—about 7 to 8 minutes, depending on how large you cut them.
Return the mushrooms and the partially cooked chicken to the pan and combine with the vegetables.
Add a little more butter and soy sauce, then cook until the mushrooms are tender and the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
Finish by adjusting seasoning with salt and pepper, then toss the chicken and vegetables with a splash of lemon juice just before serving.
Serve over steamed or fried rice, and don’t forget the yum-yum sauce for dipping or drizzling.
Frequently Asked Questions
1. How do I make hibachi steak?
Follow the same method as the chicken recipe, substituting thinly sliced top sirloin or New York strip. Slice the steak thinly across the grain for the best texture and quick cooking.
2. Can you make fried rice at the same time?
Yes. At restaurants, fried rice is prepared alongside the main ingredients. For best results at home, cook white rice a day ahead and refrigerate uncovered to dry out slightly.
When ready, sauté carrots and peas in oil on the griddle, push them aside, scramble a beaten egg, then add the chilled rice. Season with sesame oil, soy sauce, salt, and pepper, and toss until heated through.
3. Can I make this ahead of time?
Hibachi chicken is best fresh, but you can prepare it ahead. Cool completely, store in an airtight container in the refrigerator for up to five days, and reheat on a hot griddle with a splash of soy sauce to keep ingredients moist.
Reheat until everything is heated through, then serve.
Enjoy! Mary
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Hibachi Chicken
Japanese steakhouse-style hibachi chicken and vegetables made in your own kitchen.
15 minutes
15 minutes
30 minutes
Ingredients
- 4 chicken breasts, thinly sliced or cut into small cubes
- 1 medium white onion
- 1 large zucchini
- 8 ounces sliced mushrooms
- 1 small head of broccoli
- 2 tablespoons olive oil
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons butter
- Salt to taste
- Fresh ground black pepper to taste
- 1/2 teaspoon lemon juice
Instructions
- Slice the meat and vegetables into bite-size pieces.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Melt 1 tablespoon butter, add 1 tablespoon soy sauce, then add the chicken. Season with salt and pepper and sauté, stirring often. When cooked through, set aside and cover.
- In the same skillet, add 1 tablespoon butter, 2 tablespoons soy sauce, onions, zucchini, broccoli, and season to taste. Cook until fork-tender, about 7–8 minutes.
- Add mushrooms and the cooked chicken back to the skillet with the vegetables.
- Add an additional tablespoon butter and 1 tablespoon soy sauce. Cook until mushrooms are tender and chicken is heated through.
- Adjust salt and pepper, toss with lemon juice, and serve over steamed or fried rice with yum-yum sauce.
Notes
Serve with steamed or fried rice and yum-yum sauce. Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
4
Amount Per Serving:
Calories: 368
Total Fat: 18g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 117mg
Sodium: 822mg
Carbohydrates: 11g
Fiber: 4g
Sugar: 4g
Protein: 42g
Nutritional information is a general guideline. Calculations will vary based on products and brands used.