This Hibachi Chicken is just like the kind you get at Benihana – it's a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.
What is hibachi chicken?
“Hibachi” is a type of grill used in Japanese cooking. It has an open-grate design, similar to a charcoal barbecue, but it’s made using cast iron. Modern hibachi grills are similar to large iron griddles.
In North America, the term “hibachi” is also used to describe the style of cooking where the food is cooked in front of the guests.
Hibachi chicken is simply a dish of chopped chicken that is cooked using this method. It’s usually made with sauteéd vegetables and served over fried rice.
While you probably won’t be cooking this on a large griddle in front of dinner guests, the flavors are just the same as what you would get at a hibachi restaurant!
While this ingredient list looks long, it all comes together relatively quickly and on one pan to boot! And the ingredients are straightforward – no running to the store for strange items. If you're looking to bring the restaurant experience home, you have to try this recipe!
Here's what you need below (full ingredient amounts are at the end of this post):
- chicken breasts – cut into smaller pieces that are all about the same size
- sesame oil
- soy sauce
- hoisin sauce
- garlic, minced
- fresh ginger, minced
- light mayo
- soy sauce
- rice vinegar
- dijon mustard – use Japanese hot mustard to make this extra spicy
- olive oil, soy sauce, salt and pepper, to taste
- yellow onion
- cooked white rice – can be made up to 2 days beforehand
- butter, garlic, soy sauce (for seasoning)
- green onions
How to make hibachi chicken
You don't need to go to Benihana to enjoy hibachi chicken at home! Here's how you make it all on one pan:
- Cut the chicken into bite-size pieces. Mix together the rest of the chicken ingredients and toss with the chicken pieces to coat them.
- Add the chicken with the sauce to a hot pan and cook for about 10 minutes. The outside should be browned and the meat should be cooked all the way through. Transfer to a dish and set aside.
- While the chicken is cooking, make the mustard sauce and start the rice.
- Wipe down the pan, then sauté the vegetables in a little bit of oil. Season to taste and cook until fork-tender but still crisp.
- Next, make the fried rice. Sauté the garlic in butter until fragrant, then add the cooked rice and soy sauce. Cook the egg in the center of the rice, then stir everything together and add the green onions.
- Serve up the chicken, vegetables, and fried rice with a side of mustard dipping sauce and enjoy!
- Chicken – Boneless, skinless thighs can be used in place of the breasts.
- Garlic and ginger – To save time, use garlic and ginger paste. It comes in a tube in the refrigerated produce section of the store.
- Soy sauce – Use tamari to make this gluten-free
- Vegetables – Use any veggies you'd like or have on hand
What is hibachi sauce made of?
There are several different hibachi dipping sauces, but one of the most popular is mustard sauce. Hibachi sauce is a creamy, tangy sauce that’s used for hibachi chicken and beef.
Some other popular hibachi sauces are:
Ginger sauce – a thinner, spicier sauce that’s served with the mustard sauce at Benihana.
Yum yum sauce – a Japanese white sauce that is made with mayonnaise, tomato paste or ketchup, and spices.
How many calories in hibachi chicken?
This meal serves four people, and there are 499 calories per serving – this includes the chicken, fried rice, side veggies and a serving of mustard sauce.
By comparison, if you were to go to Benihana or a similar Teppanyaki restaurant, you'd be looking at about 1000 calories for everything listed in this recipe!
What is the difference between hibachi and teriyaki chicken?
Both hibachi chicken and teriyaki chicken are cooked the same – the meat is cut into bite-sized pieces and cooked over high heat in a sauce.
The main difference between the two is the type of sauce that is used. Hibachi chicken is cooked in soy sauce, while teriyaki chicken is cooked with a sweet glaze made from soy sauce and other ingredients.
Teriyaki chicken is also typically marinated before cooking, while hibachi chicken is not.
Storing and reheating
Store everything in airtight containers and refrigerate. The cooked chicken should be used within 4-5 days but the fried rice will stay good for up to a week.
Hibachi chicken is best reheated in a hot pan on the stove so everything stays moist and the vegetables crisp back up. You will want to make sure the chicken is heated all the way through.
You can also reheat this dish in the microwave. Sprinkle water over the chicken first so the chicken doesn’t dry out.
Freezing this dish
Fried rice freezes very well. Store in an airtight container or freezer-safe plastic bags for up to 6 months. Let thaw in the refrigerator overnight or toss it frozen right into the pan to reheat it.
The cooked chicken and vegetables can also be frozen. Once they've been frozen they should be used within 3 months. Defrost the chicken in the refrigerator overnight and then make more of hibachi sauce to add to the pan when reheating.
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More Asian-inspired chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dinner into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Perfect Hibachi Chicken
- 1 lb chicken breasts, diced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced
- 1 tsp fresh minced ginger
- 1/2 cup light mayo
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 carrot, thinly sliced
- 1 cup mushrooms, sliced in half
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 1 tbsp soy sauce, plus salt & pepper to taste
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
- Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
- Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
- After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
- Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
- Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!