Hibachi Chicken Recipe: Juicy, Garlicky, and Irresistibly Easy
Hibachi Chicken Recipe this dish is all about flavor, comfort, and connection. As a dad of two, some of my best memories come from cooking simple meals that bring everyone to the table. My love for hibachi chicken began in my grandfather’s kitchen, where a cast-iron pan and garlic butter were enough to create that steakhouse magic.
What I love most is how fast and tasty this recipe is. Juicy chicken, a little char, and a rich garlic soy glaze ready in minutes with no special tools. Serve it with fried rice, noodles, or veggies, and enjoy that real hibachi feel at home.
👉 Right after this intro, you’ll find the full recipe card, and after the card there are extra tips and details you definitely don’t want to miss.
Explore our complete Easy Chicken Recipes guide for 30+ stovetop dinner ideas.
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Hibachi Chicken Recipe: Juicy, Garlicky, and Irresistibly Easy
A quick Japanese-inspired hibachi chicken made at home with garlic butter, soy sauce, and tender bite-sized chicken perfect for a weeknight family dinner.
🍳Equipment
- ✅Large skillet, cast-iron pan, or flat griddle
- ✅Cutting board and sharp knife
- ✅Mixing bowl for marinating the chicken
- ✅Measuring spoons and cups
- ✅Tongs or spatula for stir-frying
🧂Ingredients
For the Hibachi Chicken
- 🐔1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 🧴2 tablespoons neutral oil (canola, vegetable, or avocado)
- 🧈2 tablespoons unsalted butter
- 🧄3 cloves garlic, minced
- 🥢3 tablespoons soy sauce (low sodium if preferred)
- 🍚1 tablespoon mirin or 1 tablespoon honey (for a touch of sweetness)
- 🍶1 tablespoon rice vinegar or sake
- 🌱1 teaspoon sesame oil
- 🧂1/2 teaspoon salt (or to taste)
- ⚫1/2 teaspoon freshly ground black pepper
For Serving
- 🍚4 cups cooked rice (steamed or fried rice)
- 🥕2 cups mixed vegetables (zucchini, onion, carrots, or broccoli), sautéed
- 🌿2 tablespoons sliced green onions
- ⚪1 teaspoon sesame seeds (optional, for garnish)
- 🥣Creamy yum-yum sauce, for dipping (optional but recommended)
📖Instructions
- Prep the chicken. Pat the chicken dry with paper towels and cut it into small bite-sized cubes. Season lightly with salt and black pepper.
- Mix the hibachi sauce. In a small bowl, whisk together the soy sauce, mirin (or honey), rice vinegar, and sesame oil. Set aside.
- Heat the pan. Place a large skillet, cast-iron pan, or griddle over medium-high heat. Add the neutral oil and let it get hot until shimmering.
- Sear the chicken. Add the chicken pieces in a single layer (work in batches if needed). Cook for 4–5 minutes, stirring occasionally, until the chicken is golden on the edges and cooked through.
- Add garlic and butter. Reduce the heat to medium. Add the butter and minced garlic to the pan. Stir constantly for 30–60 seconds until fragrant, being careful not to burn the garlic.
- Glaze with hibachi sauce. Pour the prepared sauce over the chicken. Toss well so every piece is coated and glossy. Cook for 1–2 more minutes until the sauce slightly thickens and clings to the chicken.
- Serve hibachi-style. Serve the hibachi chicken immediately with fried rice, noodles, or sautéed vegetables. Garnish with green onions and sesame seeds, and add a spoonful of yum-yum sauce on the side.
📝Notes
Protein swaps: You can use chicken thighs, shrimp, or tofu instead of chicken. Adjust the cooking time as needed.
Make it spicy: Add a pinch of red pepper flakes or a drizzle of sriracha with the sauce if you like heat.
Quick yum-yum sauce: Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon garlic powder, 1 teaspoon sugar, a pinch of paprika, and a splash of water until smooth.
Meal prep friendly: This hibachi chicken reheats well in a skillet with a splash of water or extra sauce.
🥗Nutrition
Approximate nutrition per serving (without rice, sauces, or additional sides):
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 6 g |
| Protein | 36 g |
| Fat | 16 g |
| Saturated Fat | 6 g |
| Fiber | 0 g |
| Sugar | 3 g |
| Sodium | 900 mg |
What Makes Hibachi Chicken Special
The Story Behind Hibachi Dining
Hibachi cooking is all about high heat, sizzling flavors, and bold presentation. At Japanese steakhouses like Benihana, hibachi isn’t just a meal it’s a performance. Chefs slice, flip, and sear while families gather around the flat-top grill, laughing and watching dinner come alive. My first hibachi experience as a student in a small town restaurant made me realize that food can be both comforting and entertaining. This hibachi chicken recipe brings that same excitement into a regular home kitchen.
The Secret to Authentic Flavor
The magic lies in balance: butter for richness, garlic for punch, soy and teriyaki for umami depth, and sesame oil for a finishing note. Each bite of chicken is seared quickly, locking in juices while caramelizing the sauce. Unlike many stir-fries, hibachi chicken uses minimal ingredients but delivers massive flavor. Pairing it with hibachi rice made in a rice steamer gives you the same comforting balance found at your favorite Japanese steakhouse.
Ingredients You’ll Need for Hibachi Chicken Recipe
Choosing the Right Chicken
The best hibachi chicken recipe begins with quality chicken. I usually go for boneless, skinless chicken breasts because they’re lean and cook evenly when cubed into bite-sized pieces. Some people prefer chicken thighs for extra juiciness, and that’s a great option too. The key is uniform cuts if the pieces are too large, they won’t sear properly. My kids love the bite-sized chunks because they’re easy to eat, especially when paired with vegetables or fried rice.
Essential Pantry Staples
A few simple pantry staples transform chicken into a restaurant-style dish. Butter provides that rich hibachi base, while garlic gives the stir-fry its punchy aroma. Soy sauce and teriyaki sauce add depth, sweetness, and umami, and mirin contributes a subtle balance. Finally, sesame oil, drizzled at the end, ties everything together with its nutty finish. Combine these with fresh ground pepper, and you’ve got the backbone of hibachi flavor. I often serve the chicken alongside a homemade salmon bowl recipe for variety when entertaining friends.
How to Make Hibachi Chicken at Home
Step-by-Step Cooking Method
Cooking hibachi chicken at home is surprisingly quick. First, mix your soy sauce, teriyaki sauce, and mirin in a small bowl and set aside. Heat a large skillet or cast-iron pan over medium-high heat, then melt butter until it bubbles. Toss in fresh minced garlic and sauté briefly until fragrant. Add the chicken cubes, coating them evenly in the garlic butter. Pour in your prepared sauce and stir-fry for about five minutes, tossing constantly until the chicken is seared and the sauce caramelizes. A drizzle of sesame oil at the very end locks in the authentic hibachi flavor.
Tips for Restaurant-Style Results
For the perfect hibachi chicken recipe, prep all your ingredients before turning on the stove. High heat doesn’t leave time for chopping or measuring mid-cook. Also, avoid overcrowding the pan; too much chicken releases excess moisture and prevents browning. Work in small batches if necessary. Serve immediately with rice, noodles, or vegetables, and don’t forget the creamy yum-yum sauce on the side. If you like layering flavors, a simple side made with onion soup mix recipe pairs beautifully with the richness of hibachi chicken.
How to Season Hibachi Chicken
Balancing Bold Flavors
One of the secrets to an unforgettable hibachi chicken recipe is proper seasoning. The combination of soy sauce and teriyaki gives you a salty-sweet base, while garlic adds sharpness and butter keeps everything silky. I also like adding a touch of ground black pepper for depth. If you enjoy a little kick, sprinkle in cayenne or chili flakes, but keep it subtle so the chicken’s natural flavor still shines. Seasoning in layers is key start with garlic and butter, then add sauces, and finish with sesame oil for a final burst of aroma.
Customizing to Taste
The beauty of hibachi chicken lies in its flexibility. Some nights, I add ginger for brightness, or a squeeze of lemon for freshness. My kids prefer a lighter touch, so I keep the sauces minimal when cooking for them. The best advice? Taste as you go. Cooking hibachi chicken at home means you can create the perfect flavor balance for your family. And when the weather turns chilly, pairing this dish with a warm bowl of jewish chicken soup recipe creates the ultimate comfort meal.
The Role of Sauces in Hibachi Chicken Recipe
The Famous Yum Yum Sauce
No hibachi chicken recipe feels complete without the creamy, pink-hued yum yum sauce. Made from mayonnaise, melted butter, ketchup or sriracha, and a touch of garlic and onion powder, it’s the perfect dipping companion for juicy chicken bites. This sauce balances the richness of the meat with tangy sweetness and a hint of spice. Many families keep a jar in the fridge because it works just as well on shrimp, steak, or even fries.
Adding Variety with Teriyaki and Soy
While yum yum sauce steals the spotlight, the cooking sauces matter just as much. A blend of soy sauce, mirin, and teriyaki caramelizes beautifully on high heat, coating each piece of chicken. This sticky glaze is what makes the dish feel restaurant-worthy. I recommend using low-sodium soy if you want to control saltiness. When hosting friends, I often serve hibachi chicken alongside boneless chicken wings recipe for a fun, crowd-pleasing dinner spread where everyone finds their favorite sauce and flavor.
Best Sides to Serve with Hibachi Chicken Recipe
Classic Pairings
A hibachi chicken recipe is only as good as the sides that complete the plate. The most iconic choice is fried rice, packed with eggs, scallions, and a splash of soy sauce. Noodles stir-fried in butter and garlic are another favorite, offering a chewy contrast to the tender chicken. Don’t forget vegetables zucchini, onions, and mushrooms seared over high heat add freshness and balance. Together, these sides recreate the full Japanese steakhouse experience right in your kitchen.
Creative Additions
Beyond the classics, you can mix things up. A crisp Asian slaw with sesame dressing adds crunch, while steamed edamame makes for a healthy, protein-packed side. When I host family dinners, I like to serve hibachi chicken recipe plates with a comforting bowl of smoked salmon chowder recipe. The creamy soup balances the bold flavors of hibachi, turning dinner into something unforgettable. Sides aren’t just extras they’re what transform a simple chicken stir-fry into a complete, satisfying meal.
Variations on Hibachi Chicken Recipe
Adding a Personal Twist
One of the joys of making a hibachi chicken recipe at home is experimenting with flavors. Some nights, I swap teriyaki for honey soy to add a sweet glaze. Other times, I throw in shrimp or thinly sliced steak for a surf-and-turf version. For veggie lovers, tofu works beautifully in the same sauce, picking up all the garlic and sesame notes. This flexibility makes hibachi chicken more than just dinner it becomes a creative canvas.
Regional and Modern Takes
Many home cooks adapt hibachi chicken recipe ideas to reflect local tastes. In the South, for example, you might find it paired with cornbread or barbecue-inspired sauces. I’ve even served mine alongside a sushi bake recipe salmon, combining two Japanese-inspired dishes into one feast. The trick is to keep the high-heat sear and the signature sauce while playing around with sides and garnishes. That way, you keep the heart of hibachi while making it truly your own.
Storing and Reheating Hibachi Chicken Recipe
Keeping Leftovers Fresh
A hibachi chicken recipe is so quick to prepare that I usually cook it fresh, but sometimes leftovers are inevitable. Once cooled, keep the chicken in a sealed container in the refrigerator for up to three days. Make sure to save any sauce along with it, as the moisture keeps the chicken tender. If you plan to freeze, divide into small portions for easy reheating. Proper storage means you can enjoy hibachi chicken again without losing flavor or texture.
Reheating for the Best Taste
To reheat hibachi chicken recipe leftovers, avoid the microwave when possible. Instead, toss the chicken quickly in a hot skillet with a splash of soy sauce or butter to revive the charred flavor. A drizzle of sesame oil at the end refreshes its aroma. If paired with rice, sprinkle a little water over it before microwaving to keep it fluffy. For a fun twist, I sometimes tuck reheated hibachi chicken into wraps and drizzle with a tangy carolina barbecue sauce recipe. It’s fusion cooking at its best.
Explore our complete Easy Chicken Recipes guide for 30+ stovetop dinner ideas.
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FAQ about hibachi chicken
How to make hibachi chicken?
To make hibachi chicken recipe at home, cube boneless chicken breasts, stir-fry in butter and garlic, then add soy sauce, teriyaki, and mirin. Cook on high heat for 5 minutes, finish with sesame oil, and serve hot.Add Image
How many calories in hibachi chicken?
A typical hibachi chicken recipe contains around 250–300 calories per serving, depending on the amount of butter and sauce. Sides like rice or noodles will increase the total calories.Add Image
How to season hibachi chicken?
Season hibachi chicken recipe with garlic, butter, soy sauce, and teriyaki for the signature flavor. Add black pepper or a pinch of cayenne for spice, and drizzle sesame oil at the end for authentic Japanese taste.Add Image
How many calories in hibachi chicken with fried rice?
When paired with fried rice, a hibachi chicken recipe often falls between 600 and 750 calories per serving, though the exact number depends on portion size and how much oil goes into the rice.
❤️ Made with Love ❤️
This Hibachi Chicken Recipe is more than a simple meal it’s a reflection of my journey as a lifelong home cook. The sizzling garlic and tender chicken take me back to my grandfather’s kitchen, where I first learned that food is love and memories are best shared around the table. Cooking this dish today keeps that spirit alive. To learn more about my story, my Italian roots, and how this blog began, visit my About Me page. And if you’d like to reach out, feel free to Contact Me anytime.
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