This easy Hibachi Chicken recipe brings the Benihana taste straight to your kitchen table—with sautéed vegetables, juicy chicken, fried rice, and that signature Yum Yum sauce. All the bold Japanese flavors, no flashy flames or restaurant bill required!
Serve this aside our famous Better Than Takeout Fried Rice, and you’ve got yourself a restaurant-quality dinner!
What is Benihana Hibachi Chicken?
Benihana Hibachi Chicken is known for its savory, smoky flavor, thanks to high-heat cooking on a flat top grill with garlic butter, soy sauce, and a few fun tricks. This homemade hibachi chicken recipe may skip the show, but it keeps all the famous flavor using a skillet or Blackstone griddle to sear chicken and veggies right on your stovetop (no hibachi grill needed).
Ingredients for Hibachi Chicken
- Boneless skinless chicken breasts: You can swap out the skinless boneless chicken breast for boneless skinless chicken thighs, shrimp, steak, or tofu.
- Peanut oil: Allergic to peanuts? Use avocado oil or grapeseed oil—both are great for high-heat cooking. Avoid olive oil if possible, as it is not ideal for high heat.
- Soy sauce: Use low-sodium soy sauce to cut back on salt. Use tamari for a gluten-free version, or coconut aminos if you’re avoiding soy altogether.
- Hoisin sauce: For a lower-sugar version, look for reduced-sugar hoisin, or make your own using low-sodium soy sauce, nut butter, and a low-carb sweetener.
- Granulated sugar: Swap the granulated sugar for a natural sweetener like monk fruit, erythritol, or coconut sugar for a lower-glycemic option.
- Fresh garlic: Feel free to us garlic paste in a pinch. You can find this in the refrigerated section of the produce aisle.
- Ginger: If you can’t find fresh ginger, substitute with a tube of pre-grated ginger. You’ll find it at the grocery store with the pre-packaged herbs.
- Rice wine vinegar
- Toasted sesame oil
- Mushrooms: Baby bella or button mushrooms work best.
- Zucchini
- Yellow onion
- Carrots
- Jasmine rice: I like to serve Jasmine rice with my hibachi style chicken, but any long grain rice works well. Brown rice would be a great alternative.
- Egg
- Green onions
- Sweet & Spicy Yum Yum sauce: Buy a bottle or make your own homemade Yum Yum sauce using mayonnaise, ketchup, garlic powder, paprika, and other seasonings.
See the recipe card for full information on ingredients and quantities.
How to Make Hibachi Chicken at Home
- Prepare The Protein: Stir together the soy sauce, hoisin sauce, ginger, sesame oil, sugar, and rice wine vinegar. Pour the sauce over a bowl of cubed chicken pieces and toss to coat.
- Cook The Chicken: In a heavy-duty skillet or wok on high heat, cook the coated chicken in peanut oil. Transfer the cooked chicken with a slotted spoon to a plate and set aside.
- Saute The Veggies: In the same skillet, sauté the carrots and onions for 2-3 minutes on medium-high heat, then add the mushrooms and zucchini. Continue to saute until the vegetables are cooked to a crisp-tender texture. Transfer to a plate and set aside.
- Fry The Rice: In a separate large skillet scramble the egg on medium-high heat for 20-30 seconds, then add the garlic and onions. Cook for 30 seconds, then stir in the rice. Allow the rice to fry in undisturbed, for 3 minutes. Stir every 2-3 minutes after for a total of 10 minutes.
- Stir In Soy Sauce: Coat the rice with soy sauce and continue to cook until the rice is fried.
- Potion Each Plate: To each dinner plate, add the fried rice, hibachi vegetables, chicken, and YumYum sauce for dipping.
- Serve: Garnish with a sprinkle of green onions and sesame seeds. Serve and enjoy!
Can You Make Hibachi Chicken on a Griddle or Flat-Top?
Yes! A griddle or flat-top (like a Blackstone) is perfect for this chicken hibachi recipe. Its large surface area mimics the signature sear from Japanese steakhouses, letting you cook chicken, veggies, and fried rice all at once—just like Benihana.
Recipe Tips
- Pick The Right Pan: Use a heavy-duty skillet like a cast iron or enamel-coated skillet to get a great sear. They hold heat well and prevent soggy veggies or pale chicken. Non-stick pans can work, but only if they’re high-quality and can handle high heat.
- High Heat Is Key: Cooking on high heat sears the chicken quickly, locking in juices and creating that signature hibachi-style caramelization.
- Avoid Overcrowding the Pan: Cook the chicken in batches if needed. Overcrowding lowers the pan’s temperature and causes steaming instead of searing.
- Let the Rice Rest: When frying rice, give it time to sit undisturbed so it can form those golden, crispy bits—essential for that classic hibachi texture.
- Vary Your Veggies: You can use any of your favorite vegetables in this recipe, like broccoli, yellow squash, bell pepper, or snow peas—use whatever’s fresh or in your fridge.
What to Serve with Hibachi Chicken
For a complete hibachi meal, hibachi fried rice is a must—fluffy, flavorful, and the perfect pairing. And don’t forget the signature yum yum sauce for dipping or drizzling! If you’re counting carbs, skip the rice and opt for cauliflower rice, zucchini noodles, or a side salad for a lighter, low-carb option.
How to Store and Reheat Leftovers
- Prep Ahead: For easy meal prep, marinate the chicken, chop the veggies, and cook the rice up to a day in advance. Store everything in the fridge until you’re ready to cook.
- In The Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Keep the chicken, veggies, and rice separate if possible to maintain texture when reheating.
- In The Freezer: You can freeze hibachi chicken and rice for up to 2 months. Let everything cool completely, then transfer to freezer-safe containers or zip-top bags. Press out as much air as possible to prevent freezer burn.
- To Reheat: Reheat on the stovetop (add a bit of water or extra soy sauce if dry) for best texture, or in the microwave with a damp paper towel to keep everything moist.
More Easy Chicken Recipes
- Slow Cooker Butter Chicken
- Honey Garlic Chicken
- Lemon Chicken
- Easy Sesame Chicken
- Garlic Butter Chicken Bites
If you tried this Hibachi Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Hibachi Chicken
Serves — 4
Cook a copycat Hibachi Chicken classic in the comfort of your home. Serve with sautéed veggies, hibachi rice, and creamy Yum Yum sauce.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
Hibachi chicken:
- 2 pounds boneless skinless chicken breast cubed into 1-2” bite-size pieces
- 2 tablespoons peanut oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 tablespoon fresh garlic grated
- 1 tablespoon fresh ginger grated
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
Sauteed Vegetables:
- 1 tablespoon peanut oil
- 2 cups mushrooms quartered (Baby Bella or Button mushrooms)
- 2 cups zucchini sliced into half circles
- 1½ cups yellow onion sliced
- 1 cup fresh carrots sliced into half circles
Fried Rice:
- 3 cups cooked jasmine rice (cooked and cooled according to package directions)
- ¼ cup peanut oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon fresh garlic grated
- 1 egg scrambled
- ¼ cup + 2 tablespoons green onions chopped and divided (You will garnish with the additional 2 tablespoons)
Garnish:
- Bottled Sweet & Spicy Yum Yum sauce (I used Bibibop Asian Grill Brand)
Instructions
- **While your chicken and vegetables are cooking in one skillet, you will cook your fried rice in a second large skillet so that all your meal components are finished and hot at the same time. You will have 2 skillets going at the same time for this recipe, so you will need to read the complete directions before starting to prepare this dish.**
- In a small mixing bowl, stir together the ingredients for the sauce of the hibachi chicken. Combine the soy sauce, hoisin sauce, grated garlic, grated ginger, sesame oil, granulated sugar, and rice wine vinegar.¼ cup low-sodium soy sauce, 3 tablespoons hoisin sauce, 1 tablespoon granulated sugar, 1 tablespoon fresh garlic, 1 tablespoon fresh ginger, 1 teaspoon toasted sesame oil, 1 tablespoon rice wine vinegar
- Place the cubed skinless-boneless chicken breast into a large mixing bowl and pour the sauce over the chicken pieces and stir together to coat all the chicken pieces.2 pounds boneless skinless chicken breast
- To cook the chicken, you will use a very large, heavy-duty skillet on high heat, and add the 2 tablespoons peanut oil. Once the oil gets hot, add the chicken and sauce in a single layer. *Do not move the chicken pieces for at least 2-3 minutes to allow the chicken to start to caramelize* Continue to cook the chicken, stirring occasionally, for another 3-4 minutes or until cooked through.2 tablespoons peanut oil
- Transfer the cooked chicken, using a slotted spoon or fish spatula, to a large plate and set aside while you move forward with making the rest of the recipe.
- **If you have more than 1-2 tablespoons of liquid remaining in your skillet after you remove the cooked chicken, you will want to remove the excess liquid before adding the vegetables to saute**
- Turn the heat down to medium-high and add the 1 tablespoon peanut oil to the hot skillet that the chicken was just cooked in and removed from, then add the carrots and onions and cook for 2-3 minutes before adding the mushrooms and zucchini to the skillet. Continue to saute for an additional 3-5 minutes or until the vegetables are cooked to a crisp-tender texture. Make sure to stir the vegetables occasionally to prevent burning.1 tablespoon peanut oil, 2 cups mushrooms, 2 cups zucchini, 1 cup fresh carrots, 1½ cups yellow onion
- Transfer the cooked vegetables to a large plate and set them aside.
- To cook the fried rice, add the ¼ cup peanut oil into a separate large skillet on medium-high heat. When the oil is hot, add the scrambled egg to the hot skillet and cook the egg for 20-30 seconds before adding the grated garlic and green onions. Cook for another 30 seconds before adding the pre-cooked jasmine rice. Stir to combine the rice with the other ingredients, then spread the rice mixture into an even layer and allow the rice to fry in the pan, undisturbed, for 3 minutes. *This allows the rice to start to get a nice crisp to it*. Give the rice a good stir from that point every 2-3 minutes for a total of 10 minutes.¼ cup peanut oil, 1 tablespoon fresh garlic, 1 egg, ¼ cup + 2 tablespoons green onions, 3 cups cooked jasmine rice
- Add the ¼ soy sauce to the crisp rice, stir to evenly coat all the rice with the soy sauce. Allow the rice to fry for an additional 4-5 minutes or until the rice is nice and fried. *You will garnish your fried rice with a sprinkle of the additional 2 tablespoons fresh green onions if desired*¼ cup low-sodium soy sauce
- Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup mixed vegetables and ¾-1 cup portion of cooked chicken to each plate, keeping the fried rice, mixed vegetables, and chicken separated on each dinner plate. Garnish each serving with a small bowl of the YumYum sauce to dip the chicken.Bottled Sweet & Spicy Yum Yum sauce
Jenn’s Notes
Storage:
- To Store: You can store leftovers in a sealed container, in the refrigerator, for up to 3 days. You can keep the different components stored in separate containers for easier reheating.
- To Reheat: Hibachi chicken is best reheated in a hot pan on the stove so everything stays moist and the vegetables crisp back up. You will want to make sure the chicken is heated all the way through. If you want to use your microwave, sprinkle some water on the chicken pieces to dry out.
- For the best results of browning meats and vegetables, a seasoned or enamel-coated cast iron skillet is my go-to choice.
- You can use non-stick skillets, however, you need to make sure they are of good quality that can handle very high heat.
- Make sure that you let the chill come off of your chicken before cooking it. If your chicken is too cold, it can drop the temperature of your skillet, especially if it is not heavy duty enough, and it may impact your ability to get a nice brown to your meat when cooking.
Nutrition Info
Calories: 773kcal | Carbohydrates: 59g | Protein: 58g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1570mg | Potassium: 1513mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5662IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 3mg
Excellent blog! Your recipe is fantastic. It’s certainly on my list of favorite foods.