This Hibachi Chicken is a Japanese-inspired dish made with tender, flavorful chicken, sautéed vegetables, and classic fried rice, all topped with a creamy Yum Yum sauce. It’s quick to prepare and brings the sizzling, restaurant-style hibachi experience right into my kitchen.
Why You’ll Love This Recipe
I love how this Hibachi Chicken brings all the elements of a hibachi grill dinner together in one pan. The chicken is juicy and glazed in a savory-sweet sauce, the vegetables are perfectly stir-fried, and the rice is flavorful and comforting. Topped with homemade Yum Yum sauce, it’s a complete meal that’s ideal for both dinner and meal prep. It’s easy, quick, and customizable—and every bite delivers on flavor.
Ingredients
For the Yum Yum Sauce:
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1 cup mayonnaise
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3 tablespoons ketchup
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2 tablespoons sriracha
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1 teaspoon paprika
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1 tablespoon mirin
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½ tablespoon garlic powder
For the Chicken:
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1 tablespoon olive oil
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1 tablespoon butter
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8-10 boneless, skinless chicken thighs, diced into 1–2 inch cubes
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Salt and pepper, to taste
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2 tablespoons soy sauce
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1 tablespoon hoisin sauce
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1 tablespoon mirin
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2 tablespoons minced garlic
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1 tablespoon honey
For the Vegetables:
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1 tablespoon olive oil
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½ tablespoon butter
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½ onion, sliced
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227 grams mushrooms, quartered
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1–2 zucchini, sliced
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1 tablespoon soy sauce
For the Fried Rice:
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1 tablespoon butter
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1 tablespoon minced garlic
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3 cups cooked rice
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2 eggs
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 cup frozen peas
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Yum Yum Sauce:
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In a bowl, mix the mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder until smooth.
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Refrigerate until ready to serve.
Hibachi Chicken:
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In a wok or large pan over high heat, heat the olive oil and melt 1 tablespoon butter.
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Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until no longer pink.
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Add the soy sauce, hoisin sauce, mirin, minced garlic, and honey.
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Stir until the chicken is well coated and the sauce thickens. Remove from pan and set aside.
Vegetables:
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In the same pan, add the olive oil and ½ tablespoon butter.
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Once melted, add the onions, mushrooms, and zucchini. Stir fry for about 1 minute.
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Add soy sauce and continue to stir fry until the vegetables reach your desired tenderness.
Fried Rice:
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In a clean wok or skillet, melt 1 tablespoon butter over high heat. Add minced garlic and sauté for 30 seconds.
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Add the cooked rice, soy sauce, and oyster sauce. Stir-fry until the rice is hot.
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Make a well in the center and crack in the eggs. Scramble until nearly cooked, then mix into the rice.
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Add peas and cook until heated through.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Protein Swap: Substitute chicken with shrimp, beef, or tofu for variety.
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Low-Carb Option: Use cauliflower rice in place of regular rice.
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Add Heat: Increase sriracha in the Yum Yum sauce or add chili flakes to the chicken.
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Extra Veggies: Stir in bell peppers, snap peas, or carrots for added crunch and color.
Storage/Reheating
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Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.
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Reheating: Reheat in a skillet over medium heat or microwave in short bursts until warmed through. Add a splash of water or soy sauce if the rice seems dry.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine. I make sure not to overcook them to keep them juicy.
Is it okay to make the Yum Yum sauce ahead of time?
Yes, I often make it the day before. It keeps well in the fridge for up to a week.
Can I use leftover rice?
Definitely. I use cold, day-old rice for the best texture in fried rice.
What can I substitute for mirin?
If I don’t have mirin, I use a mix of rice vinegar and a bit of sugar or honey.
Can I make this dish vegetarian?
Yes, substitute the chicken with tofu or extra vegetables and use vegan-friendly sauces.
What’s the best pan to use?
I prefer using a wok or a large cast iron skillet for even heat and quick cooking.
Can I freeze this dish?
I freeze the chicken and rice separately for up to 2 months. I thaw in the fridge before reheating.
How do I keep the chicken from drying out?
I don’t overcook it and use thighs, which are naturally juicier than breasts.
Is this dish spicy?
It’s mildly spicy from the sriracha in the Yum Yum sauce, but I can adjust it to taste.
Can I skip the sauce?
Yes, but I highly recommend the Yum Yum sauce—it adds a creamy, tangy contrast that pulls the whole dish together.
Conclusion
Hibachi Chicken is a flavorful, satisfying meal that brings the excitement of a Japanese steakhouse right into my kitchen. With tender chicken, crisp veggies, tasty fried rice, and creamy Yum Yum sauce, this dish is an easy favorite for both busy weeknights and meal prepping. It’s fun, fast, and delicious—everything I want in a homemade dinner.
Print
Hibachi Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
This restaurant-style Hibachi Chicken is a Japanese-inspired favorite featuring tender chicken thighs sautéed in a savory garlic-soy glaze, paired with stir-fried vegetables and classic hibachi fried rice. Topped with a creamy homemade Yum Yum sauce, this dish is perfect for weeknight dinners or meal prep. It’s a complete, flavorful, and satisfying meal made easily at home in just 30 minutes.
Ingredients
For the Yum Yum Sauce:
1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sriracha
1 teaspoon paprika
1 tablespoon mirin
½ tablespoon garlic powder
For the Chicken:
1 tablespoon olive oil
1 tablespoon butter
8–10 boneless, skinless chicken thighs, diced (1–2 inch cubes)
Salt & pepper, to taste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon mirin
2 tablespoons minced garlic
1 tablespoon honey
For the Vegetables:
1 tablespoon olive oil
½ tablespoon butter
½ onion, sliced
227 grams mushrooms, quartered
1–2 zucchini, sliced
1 tablespoon soy sauce
For the Fried Rice:
1 tablespoon butter
1 tablespoon minced garlic
3 cups cooked rice
2 eggs
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 cup frozen peas
Instructions
Make the Yum Yum Sauce:
Mix mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder in a bowl.
Store in the refrigerator until ready to serve.
Cook the Chicken:
Heat olive oil and butter in a wok or Dutch oven over high heat.
Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until cooked through.
Stir in soy sauce, hoisin sauce, mirin, garlic, and honey. Cook until sauce thickens to desired consistency. Set chicken aside.
Sauté the Vegetables:
In the same pan, add olive oil and butter.
Once melted, add onion, mushrooms, and zucchini.
Stir-fry for 1 minute, then add soy sauce and continue cooking until vegetables are softened to your liking.
Make the Fried Rice:
In a clean wok or skillet over high heat, melt butter and sauté garlic for 30 seconds.
Add rice, soy sauce, and oyster sauce. Stir-fry until rice is heated through.
Make a well in the center, crack in eggs, and scramble until nearly set.
Stir in peas and cook until heated through.
Assemble and Serve:
Serve the chicken over fried rice, alongside vegetables. Drizzle with Yum Yum sauce or serve on the side.
Notes
You can prep all components in advance for meal prep.
Substitute chicken thighs with chicken breast if preferred.
Adjust spice level in Yum Yum sauce with more or less sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Stir-Frying, Pan-Frying
- Cuisine: Japanese-Inspired
