This hibachi chicken is a very simple, Japanese-inspired stir-fry made with soy sauce and butter. It pairs perfectly with fried rice or plain jasmine rice and is one of the easiest ways to recreate hibachi-style food at home.
What is Hibachi?
Hibachi means “fire bowl” and refers to cooking meats and vegetables quickly over very high heat on a metal surface. At home, you can mimic this by cooking chicken in a hot wok or a large stainless steel skillet, which helps achieve the seared flavor and texture associated with hibachi.
Hibachi Chicken Sauce
The sauce for this dish comes from a simple trick learned from a hibachi chef: mix equal parts soy sauce and butter. The two together form a rich, savory sauce that slightly resembles the color and texture of peanut butter, but it’s really just soy and butter plus a few seasonings. That straightforward combo is all you need to get authentic hibachi flavor at home.
How to Make Hibachi Chicken
Heat a high-smoke-point oil—vegetable, canola, or peanut oil—in a large wok or heavy skillet over high heat. Add the cubed chicken and season with salt and pepper, tossing occasionally until the pieces start to brown. Add broccoli (or another vegetable of your choice) and a splash of sesame oil, toss to combine, and cook until the broccoli begins to become tender. Stir in the soy-and-butter sauce mixture along with garlic powder and ground ginger, then continue cooking until the chicken is golden and cooked through and the broccoli is tender-crisp.
This recipe is intentionally simple: it doesn’t rely on heavy sweetness or thick, sticky coatings, so it won’t overpower side dishes like fried rice or steamed jasmine rice. If you prefer something bolder or sweeter, try a sweet-and-spicy sesame-style chicken instead, but for a clean, classic hibachi flavor this sauce is ideal.
What If I don’t Have a Wok?
A wok is ideal because it heats quickly and distributes high heat efficiently, but a large nonstick or stainless steel skillet works fine. The key is to cook over high heat so the chicken sears quickly and the vegetables stay crisp.
You’ll Also Love
- Hibachi fried rice
- Sweet and spicy chicken and broccoli
- Honey garlic chicken thighs
- Grilled honey sriracha chicken
- Sesame orange cauliflower
Hibachi Chicken & Broccoli Recipe
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized cubes
- 3–4 cups broccoli florets (about 1/2 pound)
- 1 tablespoon canola or vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- 1/2 cup jasmine rice (optional)
Peanut Butter Sauce
- 2 tablespoons butter, softened
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- If serving with jasmine rice, prepare the rice according to package directions and keep warm.
- Whisk the softened butter and soy sauce together with the garlic powder and ground ginger until combined; set aside.
- Heat the canola or vegetable oil in a large wok or skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for 3–4 minutes, tossing occasionally, until starting to brown.
- Add the broccoli and sesame oil, toss to combine, and cook for another 3 minutes.
- Pour the butter-soy sauce over the chicken and broccoli, toss well, and continue cooking until the chicken is golden and cooked through and the broccoli is tender-crisp, about 4–5 more minutes. Toss occasionally to prevent sticking.
- Serve over jasmine rice and sprinkle with sesame seeds. If using fried rice, you can either remove the vegetables and chicken to prepare the rice separately or add cooked rice to the pan once the chicken is fully cooked.
Notes
Rice tips: For drier rice, use 1/4 cup less water; for moister rice, use 1/4 cup more. As a guideline: 1 cup rice + 2 cups water yields about 3 cups cooked (3–4 servings).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Share your result on Instagram and tag @kitchenswagger or use #kitchenswagger.