Our Japanese-inspired Hibachi Chicken recipe is made with sautéed vegetables and chicken, served over rice and topped with yum yum sauce! An easy weeknight dinner made in 30 minutes!

Want more 30 minute meals? Try Taco Soup, Harissa Pasta, Salmon Bowls, or Lettuce Wraps!

An easy Hibachi Chicken recipe with vegetables on a plate served over rice and with a side of homemade Yum Yum sauce.

Why I love this recipe:

  • No Special Equipment – Hibachi literally means “fire bowl” and refers to a method of cooking food over very high heat (sometimes in a large ceramic bowl and often on a large flat grill). Although making it in a skillet at home isn’t authentic, this recipe is a great option for mimicking similar flavors the best we can from home.
  • Meal Prep – Double or triple the recipe and set aside the leftovers for lunch or dinner during the week.
  • Family Favorite – This is a meal everyone at my house gets excited for. It’s flavorful and so delicious.

What is Hibachi?

If you’ve ever been to a Hibachi restaurant you know that you’re in for both dinner and a show! The first time I went was with my family when I was a teenager, and now it’s a fun date-night restaurant we love to go to a few times a year.

If you’re not familiar with Japanese Hibachi or teppanyaki, imagine sitting around a large, hot hibachi grill where a chef is standing in the center, cooking a dinner made up of meat or seafood, fresh vegetables, and rice. While he cooks, he is entertaining the table with food and knife tricks, and cracking jokes. It’s entertaining and the food is delicious!

Often, the terms hibachi and teppanyaki are used interchangeably, but traditionally, hibachi is cooked on a barbecue type grill with a charcoal or gas flame and teppanyaki is cooked on a solid griddle cook surface.

How to make Hibachi Chicken:

Cook Chicken: Heat oil and sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute then add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté until cooked through. Remove homemade hibachi chicken to a plate and cover with foil.

Chicken being sautéed in a wok for homemade hibachi chicken.

Cook Vegetables: In the same pan, heat the oils for vegetables. Add vegetables and cook on high for 1 minutes. Add ½ Tbsp butter, 1 Tbsp soy sauce, and salt and pepper then sauté just until tender.

Chopped zucchini, carrot, and mushrooms being sautéed in a wok.

Make Sauce: Combine all sauce ingredients in a bowl.

A homemade Yum Yum Sauce recipe stirred together in a small bowl.

Serve hibachi chicken and vegetables over white rice or fried rice, with yum yum sauce on the side for dipping.

A piece of the best Hibachi chicken and a piece of zucchini being lifted up by chopsticks, with the plate in the background.

Make Ahead and Meal Prep Instructions:

To Make Ahead: Chop the vegetables and make the sauce several hours or a day ahead. Leftover yum yum sauce can be kept in the fridge for up to a week.

More Asian-Inspired Dishes:

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Recipe

An easy Hibachi Chicken recipe with vegetables on a plate served over rice and with a side of homemade Yum Yum sauce.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
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Ingredients
 
 

  • 2 teaspoons sesame oil , divided
  • 2 teaspoons vegetable or olive oil , divided
  • 2 Tablespoons butter , divided
  • 3 boneless skinless chicken breasts , cut into 1-inch cubes (yOr sub steak or shrimp)
  • 3 Tablespoons low-sodium soy sauce , divided
  • 3 cloves garlic , minced
  • salt and pepper , to taste
  • 2 zucchini , chopped
  • 1 onion , medium, chopped
  • 1 carrot , thinly sliced
  • 1 8 oz package fresh cremini mushrooms , halved – freshest ones they have
  • 2 cups cooked white or fried rice , for serving

Hibachi Sauce (Yum Yum Sauce):

Instructions
 

  • Cook chicken: Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce, and 3 cloves minced garlic to skillet and sauté, until chicken is cooked through. Set aside and cover with foil.
  • Cook Veggies: In the same pan add remaining teaspoon each of sesame and vegetable oil. Add vegetables and cook on high heat for 2 minutes. Add 1 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until tender. Return chicken to pan
  • Serve chicken and veggies over rice, with yum yum sauce on the side for dipping.

For the Yum Yum Sauce:

  • Mix all ingredients together and whisk until well combined. For best flavor results, refrigerate for at least an hour before serving.

Notes

Make Ahead Instructions: Chop vegetables ahead of time, and make yum yum sauce up to a few days ahead of time.
Chicken: Feel free to mix in other proteins like shrimp, scallops or steak, or us tofu for vegetarian option.

Macros Recipe Adaptation

1 ½ lb. boneless skinless chicken breasts, 1 ½ cup cooked brown rice, no sesame oil and butter

Per Serving Amount

88 grams chicken, 148 grams vegetables, 39 grams sauce, ¼ cup brown rice

Macros

392 kcal, Fat: 19g, Carbs: 24g, Protein: 40g

Nutrition

Calories: 364kcalCarbohydrates: 14gProtein: 21gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 1092mgPotassium: 741mgFiber: 2gSugar: 7gVitamin A: 3188IUVitamin C: 22mgCalcium: 42mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Nutritional information does not include yum yum sauce or rice.

I originally shared this recipe November 2019. Updated January 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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