This hibachi chicken and vegetables served with rice or noodles is a homemade version of what you’d get at a Japanese steakhouse. Great for meal prep and easy weeknight dinners, this simple stir fry is one my whole family loves.
Easy Hibachi Chicken
If you’ve never been to a Japanese restaurant, you’ve probably seen it on TV! It’s an entire experience where chef cooks in front of you on a hibachi grill and puts on a little show that includes joking with the audience, some knife tossing, and spectacular flames It’s a birthday tradition of ours!
Needless to say, I’m not going to be teaching you how to cook with those high flames or toss pieces of chicken into people’s mouths, but I am going to show you how to make the best Japanese-inspired hibachi dinner right at home with cubes of chicken and a colorful assortment of veggies.
If you happen to have a Blackstone griddle, you have to make this recipe on it!
Similar to my other Asian-inspired favorites like cashew chicken stir fry, beef and broccoli stir fry, and chicken lo mein, this recipe is such an easy meal.
I love making this homemade yum yum sauce recipe I use for our bang bang shrimp bowls and serve it with fried rice, white rice or lo-mein noodles.
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Hibachi Chicken Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Olive oil: I use extra virgin olive oil. You can use canola oil, avocado oil or even sesame oil for extra Asian flavors
- Chicken: Boneless skinless chicken thighs cut into 1-inch cubes. Feel free to use boneless, skinless chicken breasts or chicken tenders cut into bite-sized pieces.
- Rice vinegar and soy sauce: You’ll need soy sauce for both the chicken and the veggies, and the rice vinegar is part of the marinade. use coconut aminos or tamari instead of soy sauce for a gluten free option.
- Garlic: Use fresh minced garlic. If all you have is jarred minced garlic, that works too.
- Hibachi vegetables: Sliced onion, carrots, zucchini, and chopped broccoli florets.
- Garlic powder, paprika, salt and pepper
Variations
1. Add snow peas, bean sprouts, bell peppers, green onions, or sliced mushrooms. You can also replace any of my choices with your favorite fresh vegetables.
2. For spicier version, add sriracha or your favorite hot sauce into the hibachi sauce.
3. Add some a couple of tablespoons of teriyaki sauce or hoisin sauce for extra flavor.
How to Make Hibachi Chicken
This great recipe will come together in a few easy steps. The important thing is to have your food prepped and ready to go.
Step 1: Add the chicken in a bowl with the rice vinegar, minced garlic, soy sauce, paprika, and pepper. Toss to ensure all the pieces are coated well.
Step 2: Heat oil in a large skillet over medium-high heat. After a minute, add the raw chicken in a single layer and cook for 6-8 minutes, flipping halfway. Once no longer pink, transfer to a bowl and set the chicken hibachi aside.
Step 3: Clean the skillet (or use a separate one if you’d like) and add more oil, and cook the vegetables and seasoning for about 7-8 minutes, or until they’ve reached the desired level of tenderness. The onions are usually a good indicator of when your veggies are ready to come off the heat.
Step 4: Serve over white rice, brown rice, egg fried rice, or lo-mein noodles.
How to Store Leftovers
Refrigerate: After cooling, keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze your leftovers; however, depending on what veggies you use, you may find they are soggy once thawed. After cooling, transfer them to a freezer-safe container or freezer bag and keep frozen for up to a month. Thaw in the fridge overnight.
Reheat: You can reheat your hibachi chicken back on the stove in a skillet, or if it’s just a small portion, pop it in the microwave for a minute or less just until heated through.
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Easy Hibachi Chicken
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 4 boneless skinless chicken thighs, diced into 1 inch cubes
- 2 tablespoons rice vinegar
- 1 tablespoon garlic minced
- 1 tablespoon soy sauce
- ½ tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
For the Stir Fry Vegetables
- 1 tablespoon olive oil
- ½ onion sliced
- 8-10 baby carrots sliced
- 1 large zucchini sliced
- 1-2 cups broccoli florets chopped
- 2 tablespoon soy sauce
- 1 tablespoon garlic powder
- 1 teaspoon pepper
Instructions
- Chop all the vegetables and set aside.
- Add the diced chicken, rice vinegar, minced garlic, soy sauce, paprika, salt and pepper to a medium bowl and toss to coat well.4 boneless, 2 tablespoons rice vinegar, 1 tablespoon garlic, 1 tablespoon soy sauce, ½ tablespoon paprika, 1 teaspoon salt, 1 teaspoon pepper
- In a large skillet, add olive oil and heat on medium high heat for one minute.1 tablespoon olive oil
- Add the raw chicken in a single layer and cook for 3-4 minutes. Then turn over the cook for an additional 3-4 minutes until no longer pink.
- Transfer the chicken to a bowl and set aside.
- Rinse the skillet. Then return it to the stove and add in the other tablespoon of olive oil, the cut vegetables and seasonings.1 tablespoon olive oil, ½ onion, 8-10 baby carrots, 1 large zucchini, 1-2 cups broccoli florets, 2 tablespoon soy sauce, 1 tablespoon garlic powder, 1 teaspoon pepper
- Sauté for 7-8 minutes or until desired tenderness.
- Watching the onions will be a good indicator of when they are ready to come off.
- Serve with white rice, fried rice or lo-mein noodles.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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