This Hibachi Chicken is just like the kind from Benihana – it's a delicious Japanese-inspired dish served with fried rice and veggies.
Ingredients and substitutions
Hibachi chicken
- Chicken breasts – boneless skinless chicken thighs would also work.
- Sesame oil – you can substitute for a neutral cooking oil like olive oil, but it won’t have the same flavour.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Hoisin sauce – add in some extra soy sauce instead.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Ginger – if you can’t find any fresh ginger, you can use ginger paste.
Mustard sauce
- Light mayo – you can use regular mayo, but light mayo cuts down on the calories.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Rice vinegar – apple cider vinegar or champagne vinegar would also work, or you can leave the vinegar out altogether.
- Dijon mustard – use Japanese hot mustard instead to make the sauce extra spicy.
Sauteed vegetables
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Carrot, mushrooms, onion and zucchini – use any vegetables of your choice here.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
Fried rice
- Cooked white rice – use any rice of your choice. I find that leftover rice works best.
- Butter – swap out for your favourite butter substitute like margarine or olive oil.;
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Egg – you can leave this out if you’re not a fan of egg.
- Green onions – scallions or chives would also work.
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How to make hibachi chicken
Step 1: Make the hibachi chicken.
Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken.
Step 2: Cook the 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.
Step 3: Make the mustard sauce.
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.
Step 4: Sauté the veggies.
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.
Step 5: Make the fried rice.
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.
Step 6: Serve and enjoy!
Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!
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!
Frequently Asked Questions
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.
Hibachi-style refers to a Japanese method of cooking where the meat, rice and vegetables are cooked over a large high-heat cooking plate or griddle.
This chicken hibachi recipe 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 1,000 calories for everything listed in this recipe!
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.
Storing and reheating
You can store any leftovers of this hibachi chicken recipe in the fridge for up to 5 days. Reheat everything in a pan on the stovetop to ensure the vegetables crisp back up. You can also reheat this dish in the microwave, just make sure to sprinkle some water over top of the chicken so it doesn’t dry out.
Freezing this recipe
You can freeze the cooked hibachi chicken and fried rice separately in the fridge for up to 3 months in airtight glass containers or Ziploc bags. Let everything defrost in the fridge overnight, then reheat as normal.
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More Asian-inspired chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this dinner into leftovers.
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Perfect Hibachi Chicken {Benihana Copycat}
Ingredients
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
Mustard sauce
- 1/2 cup light mayo
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp dijon mustard
Sauteed vegetables
- 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
Fried rice
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
Instructions
- 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!
Video
Notes
Nutrition
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Comments & Reviews
Tara says
could you use white vinegar instead of rice vinegar in the yum yum sauce???
Taylor Stinson says
It should work! The flavour will be a little bit different but nothing drastic.
Kelly Kraft says
Making this tonight. Thanks for all the tips/suggestions. Can’t wait!!!
Danielle says
Taylor, THANK YOU for this amazing recipe!!! I was in a rut when it came to my meal prep. Coming across your recipe on Pinterest was just what I needed. I made it with shrimp & chicken. So good!
Taylor Stinson says
I’m so happy you enjoyed!! 🙂
Jennifer says
I made this but 4 times as much and it was so good, I added squash, broccoli to the veggies and Peas and carrots to the rice. (Trying to get the fam to eat more veggies). We all thought this tasted like a restaurant food. So good.
Taylor Stinson says
I’m so happy you love it so much!!
John says
Can you use dry mustard instead of dijon mustard?
Taylor Stinson says
I have never tried it but I imagine that it would give a similar effect.
Julie says
This was so delicious! It tasted like the real deal. Me and my hubby both loved it, will definitely be putting it into rotation!
Taylor Stinson says
I’m so happy you guys enjoyed, Julie 🙂 It’s one of my favourites too!!
Lori says
OMG…perfect! My husband and son wanted more after I doubled it!!!!! Thank you so much for sharing!
Taylor Stinson says
I’m so happy you guys enjoyed 🙂
Michelle Palsha says
So perfect!!! I made it two weeks ago, and it was so delicious!!! We went to Benihana last week, and I honestly liked this recipe better!!! So we’re making it again tonight, lol!!
Taylor Stinson says
I’m so happy you enjoyed, Michelle! Thank you so much for your glowing review <3
Danielle Pedoto says
Perfect!!! I added b
Some extra veggies other than that followed the recipe exactly!
liz wheeler says
Perfect is not an understatement! I added broccoli and mushrooms to the veggies, but overall, this was PERFECT.
Taylor Stinson says
Thank you so much for your comment Liz, it just made my day 🙂 So happy you enjoyed!
Shon says
This was amazing! My family and I loved it! I didn’t have any left over even after I doubled my ingredients. Definitely will be keeping this recipe.
Taylor Stinson says
I’m so happy you enjoyed!