If you’re yearning for the vibrant flavors and sizzle of your favorite Japanese steakhouse, look no further than Hibachi Chicken. This beloved dish has it all: juicy, golden chicken morsels seared to perfection, backed by a buttery, savory sauce with a teasing hint of garlic and soy. Hibachi Chicken comes together so quickly, you’ll wonder why you ever waited for takeout — and the result is irresistibly delicious, whether it’s a speedy weeknight dinner or the star of your home hibachi night.

Ingredients You’ll Need

The beauty of Hibachi Chicken lies in its straightforward ingredients, each one contributing distinct character and flair. From the savory base to the zippy finish, here’s what you’ll need and why it matters.

Chicken breasts or thighs: Cut into bite-sized pieces, these hold up beautifully to quick searing and soak up all the flavor.
Vegetable oil: Essential for getting that golden sear without sticking or burning the butter.
Butter: Adds richness and that classic hibachi sizzle — for a dairy-free version, use a plant-based substitute.
Soy sauce: This staple gives your chicken deep umami and classic Japanese-inspired flavor.
Sesame oil: Just a splash for toasty, nutty fragrance that defines Hibachi Chicken.
Rice vinegar (optional): Brings a subtle tang that balances the richness of the sauce.
Garlic: Minced garlic punches up flavor and steers the dish toward true hibachi territory.
Salt and pepper: Customize to taste and enhance the overall dish.
Chopped green onions and sesame seeds (optional): These add color, crunch, and a little extra flair for finishing your masterpiece.

How to Make Hibachi Chicken

Step 1: Sear the Chicken

Heat a large skillet or (if you’re lucky and feeling dramatic) a flat-top griddle over medium-high heat. Once it’s piping hot, add the vegetable oil and butter together; the oil keeps the butter from burning while still giving you those signature hibachi aromas. When the butter’s melted and starts to bubble, lay the chicken pieces down in a single layer—let them sizzle for about 4–6 minutes, stirring occasionally. You’re aiming for golden edges and juicy centers. Don’t rush it; the crispy sear is part of the magic.

Step 2: Infuse Flavor

After the chicken is cooked through and wonderfully browned, bring in the garlic! Sprinkle it evenly, then add the soy sauce, sesame oil, and, if you’re using it, a dash of rice vinegar. Stir briskly so every piece gets glossed in the gorgeous sauce. Give it another 1–2 minutes; you’ll see everything thicken slightly and the garlic scent bloom. The chicken should look glossy and taste savory, rich, and just a little tangy.

Step 3: Final Seasoning

Now’s the time to season with salt and black pepper—make sure you taste as you go, since soy sauce can already bring plenty of saltiness. A final toss over the heat ensures even seasoning and helps the sauce fully soak into the chicken bites.

Step 4: Garnish and Serve

Spoon your Hibachi Chicken onto a platter or straight to plates. Sprinkle over those chopped green onions and a few sesame seeds for color, crunch, and that perfect restaurant finish. Serve hot, ideally when the kitchen still smells of toasty garlic and butter!

How to Serve Hibachi Chicken

Garnishes

Never underestimate the power of a colorful finish! Sprinkle on fresh, crisp green onions for a pop of vibrancy and a subtle onion flavor, and shower the plate with nutty sesame seeds for crunch. If you love extra zip, add a dash of chili flakes or a squeeze of fresh lemon just before serving. These finishing touches elevate the familiar Hibachi Chicken into something that looks (and tastes) straight from a teppanyaki grill.

Side Dishes

For the full steakhouse experience, pair your Hibachi Chicken with fluffy hibachi fried rice and sautéed vegetables like zucchini, broccoli, or snap peas. A creamy, tangy yum yum sauce or ginger dipping sauce on the side lets everyone customize their bites. Even steamed white rice or simple salads work beautifully, mopping up every last drop of that glorious sauce.

Creative Ways to Present

Why not turn Hibachi Chicken into skewers for a party platter, serve on a sizzling hot cast iron pan for dramatic presentation, or tuck leftovers into lettuce wraps for a lighter lunch? You can even fashion a bento-style meal with sushi rice, pickled veggies, and your favorite dipping sauce. This dish adapts beautifully to whatever vibe you crave, from cozy dinner to festive table centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Hibachi Chicken stores well in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, so don’t be surprised if it tastes even better the next day. Just be sure to cool the chicken completely before storing to keep it juicy rather than soggy.

Freezing

If you want to save a batch for later, allow the cooked chicken to cool, then freeze it in a sealed container or freezer-safe bag for up to 2 months. For best results, squeeze out any excess air first. This preserves that just-cooked flavor and keeps your Hibachi Chicken ready for any last-minute meal rescue.

Reheating

To reheat, gently warm the chicken in a skillet over medium heat with a splash of water or extra soy sauce, just until heated through. Microwave reheating works too—cover loosely and zap in 30-second bursts. Either way, don’t overcook or the chicken might get tough; your main goal is to bring that saucy, savory goodness back to life without drying it out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! In fact, many hibachi chefs prefer thighs for their juicy texture and richer flavor. Breasts work well too if you like a leaner option—both are delicious in Hibachi Chicken.

What can I substitute for butter to make it dairy-free?

You can use any plant-based butter, margarine, or even increase the vegetable oil. You’ll still get lots of flavor and that essential seared crust in your Hibachi Chicken.

Is there a good vegetarian version of this recipe?

Definitely! Swap the chicken for firm tofu or mushrooms. Prepare the same way, letting them crisp up and soak in the sauce. You’ll still have all the classic hibachi flair without the meat.

How can I make Hibachi Chicken spicier?

Add chili oil or a pinch of red pepper flakes when you stir in the sauces. A drizzle of sriracha before serving will also wake up the flavors without overpowering the dish.

What’s the best way to cut the chicken for even cooking?

Slice your chicken into uniform bite-sized pieces so everything cooks at the same speed. Thighs might need a bit more time than breast, but the bite-size cut helps the flavor permeate every piece.

Final Thoughts

There’s just something special about making Hibachi Chicken at home—the sizzle, the aroma, the first juicy bite all come together in a way that feels fun and memorable, no matter the night. Give this recipe a try and you’ll soon have a new go-to meal that rivals your favorite restaurant, only faster and even more satisfying in your own kitchen.

Hibachi Chicken Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and easy recipe for hibachi chicken, featuring tender chicken bites glazed in a savory sauce and garnished with green onions and sesame seeds. Perfect for a quick and flavorful meal!

Ingredients

Scale

Chicken:

1½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

Sauce:

1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar (optional)
2 cloves garlic, minced
Salt and black pepper to taste
Chopped green onions and sesame seeds for garnish (optional)

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Instructions

Heat the skillet: Heat a large skillet or flat-top griddle over medium-high heat. Add the vegetable oil and butter.
Cook the chicken: Once the butter is melted and sizzling, add the chicken pieces in a single layer. Cook for 4–6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add sauce: Add the garlic, soy sauce, sesame oil, and rice vinegar (if using). Stir to coat the chicken evenly in the sauce and cook for another 1–2 minutes until everything is well glazed.
Season and garnish: Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds if desired. Serve hot with hibachi-style fried rice and sautéed vegetables.

Notes

For a more authentic experience, serve with yum yum sauce or ginger dipping sauce.
You can also marinate the chicken in soy sauce and garlic ahead of time for extra flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese-American