Hibachi Chicken: Just the words conjure up images of sizzling grills, theatrical chefs, and that irresistible savory-sweet aroma that fills the air. But what if I told you that you could recreate that authentic hibachi experience right in your own kitchen? Forget the restaurant reservations and the hefty bill with this recipe, you’re just a few simple steps away from enjoying perfectly cooked, flavorful hibachi chicken whenever the craving strikes!

Hibachi, meaning “fire bowl” in Japanese, is more than just a cooking method; it’s a performance. While the modern hibachi experience we know and love is often attributed to Japanese-American restaurants, the roots of grilling over an open flame run deep in Japanese culinary history. Over time, it evolved into the entertaining and delicious spectacle we associate with teppanyaki-style dining.

So, why is hibachi chicken such a crowd-pleaser? It’s a symphony of flavors and textures. The chicken, marinated in a blend of soy sauce, ginger, garlic, and a touch of sweetness, becomes incredibly tender and juicy. The high heat of the grill (or your trusty skillet!) creates a beautiful sear, locking in the moisture and adding a delightful caramelized crust. Plus, it’s incredibly versatile! Serve it with fried rice, noodles, or grilled vegetables for a complete and satisfying meal. Get ready to impress your family and friends with this easy and delicious recipe!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
1/4 tsp black pepper
1/4 tsp salt, or to taste

For the Hibachi Vegetables:

1 tbsp olive oil
1 medium onion, cut into 1-inch pieces
2 carrots, peeled and sliced into 1/4-inch thick rounds
2 zucchini, sliced into 1/4-inch thick rounds
1 red bell pepper, cut into 1-inch pieces
1 cup broccoli florets
1/4 cup water (for steaming)
Salt and pepper to taste

For the Hibachi Sauce:

1/4 cup soy sauce
2 tbsp mirin (sweet rice wine)
1 tbsp sake (rice wine)
1 tbsp honey
1 tsp sesame oil
1/2 tsp ground ginger
1 clove garlic, minced

For Serving:

Cooked white rice or fried rice
Sesame seeds (optional garnish)
Chopped green onions (optional garnish)

Preparing the Chicken:

First, let’s get our chicken ready. In a medium bowl, combine the cubed chicken thighs with olive oil, garlic powder, onion powder, ground ginger, black pepper, and salt.
Make sure the chicken is evenly coated with the spices. I like to use my hands to really massage the seasonings in, ensuring every piece is flavorful.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it will be! You can even marinate it overnight for the best results.

Preparing the Hibachi Sauce:

While the chicken is marinating, let’s whip up the delicious hibachi sauce. In a small bowl, whisk together the soy sauce, mirin, sake, honey, sesame oil, ground ginger, and minced garlic.
Give it a good whisk until all the ingredients are well combined and the honey is fully dissolved.
Taste the sauce and adjust the sweetness or saltiness to your liking. If you prefer a sweeter sauce, add a little more honey. If you like it saltier, add a dash more soy sauce.
Set the sauce aside for later.

Cooking the Hibachi Chicken and Vegetables:

Now, it’s time to cook! Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Make sure the pan is nice and hot before adding the chicken.
Add the marinated chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil.
Add the onion and carrots to the skillet and cook for about 3-4 minutes, or until the onions are slightly softened.
Next, add the zucchini and bell pepper to the skillet and cook for another 3-4 minutes, or until they are tender-crisp.
Add the broccoli florets and 1/4 cup of water to the skillet. Cover the skillet and let the vegetables steam for about 2-3 minutes, or until the broccoli is bright green and slightly tender.
Remove the lid and season the vegetables with salt and pepper to taste.
Add the cooked chicken back to the skillet with the vegetables.
Pour the hibachi sauce over the chicken and vegetables.
Stir everything together to ensure the chicken and vegetables are evenly coated with the sauce.
Cook for another 1-2 minutes, or until the sauce has thickened slightly and everything is heated through.

Serving the Hibachi Chicken:

Serve the hibachi chicken and vegetables over cooked white rice or fried rice.
Garnish with sesame seeds and chopped green onions, if desired.
Enjoy your delicious homemade hibachi chicken!

Tips and Variations:

Chicken Options: While I prefer using chicken thighs for their juiciness and flavor, you can also use chicken breasts. Just be sure not to overcook them, as they can become dry. Cut the chicken breasts into similar-sized cubes as the thighs.
Vegetable Variations: Feel free to customize the vegetables to your liking. Other great options include mushrooms, snow peas, asparagus, and bean sprouts.
Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the hibachi sauce or a dash of sriracha to the finished dish.
Garlic Butter Rice: For an extra flavorful side dish, try making garlic butter rice. Simply melt some butter in a pan, add minced garlic, and cook for a minute until fragrant. Then, add cooked rice and toss to coat.
Ginger Sauce: You can also serve this with a ginger sauce. Many hibachi restaurants offer a ginger sauce alongside the main dish. There are many recipes online for homemade ginger sauce.
Make it a Meal Prep: This recipe is perfect for meal prepping! Simply divide the cooked hibachi chicken and vegetables into containers with rice for easy and healthy lunches or dinners throughout the week.
Adjusting the Sauce: If you find the sauce too thick, add a tablespoon or two of water to thin it out. Conversely, if it’s too thin, simmer it for a few more minutes to reduce it.
Using a Hibachi Grill: If you have access to a hibachi grill, you can definitely cook this recipe on it! Just be sure to preheat the grill and use a little oil to prevent sticking.
Soy Sauce Alternatives: If you’re looking for a lower-sodium option, you can use low-sodium soy sauce or tamari.
Sake Substitute: If you don’t have sake on hand, you can substitute it with dry sherry or rice vinegar. However, the flavor will be slightly different.

Detailed Ingredient Notes:

Chicken Thighs: I highly recommend using boneless, skinless chicken thighs for this recipe. They are more flavorful and stay juicier than chicken breasts. However, if you prefer chicken breasts, make sure to cut them into uniform pieces and avoid overcooking them.
Olive Oil: You can use any type of cooking oil you prefer, such as vegetable oil, canola oil, or avocado oil. I like olive oil for its flavor and health benefits.
Garlic Powder and Onion Powder: These are essential for adding a savory flavor to the chicken. Make sure to use fresh spices for the best results.
Ground Ginger: Ground ginger adds a warm and slightly spicy flavor to the chicken and sauce.
Soy Sauce: Soy sauce is the base of the hibachi sauce and provides a salty and umami flavor. Use a good quality soy sauce for the best results.
Mirin: Mirin is a sweet rice wine that adds sweetness and depth of flavor to the sauce. It can be found in most Asian grocery stores.
Sake: Sake is a Japanese rice wine that adds a subtle flavor to the sauce. If you don’t have sake, you can substitute it with dry sherry or rice vinegar.
Honey: Honey adds sweetness and helps to thicken the sauce. You can also use maple syrup or agave nectar as a substitute.
Sesame Oil: Sesame oil adds a nutty and aromatic flavor to the sauce. A little goes a long way, so don’t use too much.
Garlic: Freshly minced garlic adds a pungent and flavorful element to the sauce.
Vegetables: Feel free to use any combination of vegetables you like. Just make sure to cut them into uniform sizes so they cook evenly.

Troubleshooting:

Chicken is Dry:

Conclusion:

And there you have it! This Hibachi Chicken recipe is more than just a meal; it’s an experience. From the sizzling sounds in the pan to the explosion of flavors on your tongue, it’s a culinary journey that’s surprisingly easy to embark on right in your own kitchen. I truly believe this recipe is a must-try for anyone looking to elevate their weeknight dinners or impress guests with a restaurant-quality dish without the restaurant price tag.

Why is it a must-try? Because it’s incredibly versatile, satisfyingly delicious, and surprisingly simple. The marinade infuses the chicken with a savory-sweetness that’s simply irresistible, and the quick cooking time means you can have a complete and healthy meal on the table in under 30 minutes. Forget takeout; this is faster, healthier, and tastes even better!

But the beauty of this recipe lies in its adaptability. Feeling adventurous? Try adding a splash of sake or mirin to the marinade for an extra layer of authentic Japanese flavor. Want to kick up the heat? A pinch of red pepper flakes or a dash of sriracha will do the trick.

Serving Suggestions and Variations:

* Classic Hibachi Plate: Serve your Hibachi Chicken with a side of fluffy white rice or fried rice and a medley of stir-fried vegetables like zucchini, onions, and bell peppers. Don’t forget the yum yum sauce!
* Hibachi Chicken Bowls: Create a vibrant and healthy bowl by pairing the chicken with quinoa or brown rice, edamame, avocado, and a sprinkle of sesame seeds.
* Hibachi Chicken Skewers: Thread marinated chicken pieces onto skewers and grill them for a fun and flavorful appetizer or party snack.
* Hibachi Chicken Salad: Slice the cooked chicken and toss it with mixed greens, shredded carrots, cucumbers, and a ginger-sesame dressing for a light and refreshing lunch.
* Hibachi Chicken Stir-Fry: Add the cooked chicken to your favorite stir-fry recipe for a protein-packed and flavorful meal.

I encourage you to experiment and make this recipe your own. Don’t be afraid to adjust the seasonings to your liking or add your favorite vegetables to the mix. The possibilities are endless!

I’m so confident that you’ll love this Hibachi Chicken recipe that I can’t wait to hear about your experience. Did you try any variations? What did you serve it with? What did your family think? Please, share your thoughts, photos, and tips in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the magic of homemade Hibachi Chicken. I promise you won’t be disappointed. Happy cooking, and I look forward to hearing from you soon! Let me know if you have any questions, and I’ll do my best to help. Enjoy!
Hibachi Chicken: The Ultimate Guide to Cooking at Home

Delicious and easy homemade Hibachi Chicken with tender chicken thighs, colorful vegetables, and a flavorful homemade hibachi sauce. Serve over rice for a complete and satisfying meal!

Prep Time20 minutes

Cook Time25 minutes

Total Time45 minutes

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 tbsp olive oil
- 1 medium onion, cut into 1-inch pieces
- 2 carrots, peeled and sliced into 1/4-inch thick rounds
- 2 zucchini, sliced into 1/4-inch thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup broccoli florets
- 1/4 cup water (for steaming)
- Salt and pepper to taste
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sake (rice wine)
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1 clove garlic, minced
- Cooked white rice or fried rice
- Sesame seeds (optional garnish)
- Chopped green onions (optional garnish)
Instructions
1. Prepare the Chicken: In a medium bowl, combine the cubed chicken thighs with olive oil, garlic powder, onion powder, ground ginger, black pepper, and salt.
2. Ensure the chicken is evenly coated with the spices. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes (or overnight for best results).
3. Prepare the Hibachi Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, honey, sesame oil, ground ginger, and minced garlic until well combined.
4. Taste and adjust the sweetness or saltiness to your liking. Set aside.
5. Cook the Chicken and Vegetables: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
6. Add the marinated chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, or until browned on all sides and cooked through (internal temperature of 165°F/74°C). Remove and set aside.
7. Add another tablespoon of olive oil to the skillet. Add the onion and carrots and cook for 3-4 minutes, or until the onions are slightly softened.
8. Add the zucchini and bell pepper and cook for another 3-4 minutes, or until tender-crisp.
9. Add the broccoli florets and 1/4 cup of water. Cover and steam for 2-3 minutes, or until the broccoli is bright green and slightly tender.
10. Remove the lid and season the vegetables with salt and pepper to taste.
11. Add the cooked chicken back to the skillet with the vegetables.
12. Pour the hibachi sauce over the chicken and vegetables.
13. Stir everything together to coat evenly. Cook for 1-2 minutes, or until the sauce has thickened slightly and everything is heated through.
14. Serve: Serve over cooked white rice or fried rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Chicken Options: Chicken breasts can be used instead of chicken thighs.
- Vegetable Variations: Mushrooms, snow peas, asparagus, and bean sprouts can be added.
- Spicy Kick: Add a pinch of red pepper flakes to the hibachi sauce or a dash of sriracha to the finished dish.
- Garlic Butter Rice: Serve with garlic butter rice.
- Ginger Sauce: Serve with a ginger sauce.
- Make it a Meal Prep: This recipe is perfect for meal prepping!
- Adjusting the Sauce: If you find the sauce too thick, add a tablespoon or two of water to thin it out. Conversely, if it’s too thin, simmer it for a few more minutes to reduce it.
- Using a Hibachi Grill: If you have access to a hibachi grill, you can definitely cook this recipe on it!
- Soy Sauce Alternatives: If you’re looking for a lower-sodium option, you can use low-sodium soy sauce or tamari.
- Sake Substitute: If you don’t have sake on hand, you can substitute it with dry sherry or rice vinegar. However, the flavor will be slightly different.

Hibachi Chicken: The Ultimate Guide to Cooking at Home