If the sizzle and aroma of Japanese steakhouse classics makes your mouth water, you’ll fall head over chopsticks for this Hibachi Chicken & Vegetables. Bursting with juicy chicken, crisp-tender veggies, and restaurant-style flavor, this quick, vibrant meal will have you reaching for seconds before you know it!
Why You’ll Love This Recipe
- That sizzling hibachi flavor at home: You get all the smoky, buttery, umami-rich goodness of restaurant hibachi without any reservations required.
- Quick and easy prep: Dinner is ready in just 35 minutes, making this perfect for busy weeknights or impressive, last-minute entertaining.
- Versatile crowd-pleaser: Everyone—from picky eaters to veggie lovers—devours this combo thanks to a medley of fresh vegetables and tender chicken, all drenched in the flavors they love.
- Irresistible Yum Yum sauce: Serve everything with creamy, tangy Yum Yum sauce for that authentic hibachi finishing touch!
Ingredients You’ll Need
The best part about making Hibachi Chicken & Vegetables is that it’s built on simple, everyday ingredients—yet every element shines with flavor, color, and texture. Here’s what you’ll need, and why each piece plays a starring role!
- Boneless, skinless chicken (1 lb): Chicken breast or thighs work beautifully—cut them into bite-sized cubes for quick searing and juicy bites.
- Vegetable oil & sesame oil: This dynamic duo creates the signature hibachi sizzle and aroma—don’t skip the sesame oil for its nutty, irresistible depth.
- Minced garlic & fresh ginger: These classic aromatics wake up the whole pan and infuse the chicken (and kitchen!) with mouthwatering fragrance.
- Unsalted butter: Butter smooths out the soy sauce and creates that glossy, perfect finish you crave in hibachi-style dishes.
- Low-sodium soy sauce: Adds essential umami, savory depth, and just the right amount of saltiness—trust me, use low-sodium to control the seasoning.
- Black pepper: Freshly ground gives a pop of flavor that sparks against the rich sauces.
- White onion, zucchini, bell pepper: Colorful, crisp veggies that get caramelized and slightly sweet as they cook.
- Broccoli florets & mushrooms: Add earthy flavor and that satisfying bite—don’t forget to cut mushrooms in half for the perfect size.
- Yum Yum sauce: Serve on the side or drizzle on top for a creamy, tangy, authentic Japanese steakhouse finish!
Variations
The beauty of Hibachi Chicken & Vegetables is just how easy it is to make it your own. Whether you’re working with what you have or aiming to please everyone at the table, try these fun twists!
- Swap in shrimp, steak, or tofu: Not a chicken lover? This recipe is a perfect template for classic hibachi shrimp, thinly sliced steak, or even crispy pan-seared tofu for a vegetarian delight.
- Switch up the veggies: Use whatever’s in your crisper—think snap peas, carrots, baby corn, or even cabbage. It’s a fabulous fridge-cleanout dinner!
- Make it gluten-free: Simply swap in tamari for soy sauce and ensure your Yum Yum sauce is gluten-free, and you’re good to go.
- Spice it up: Add a sprinkle of chili flakes, a dash of sriracha, or even a squeeze of fresh lime for an extra flavor kick.
How to Make Hibachi Chicken & Vegetables
Step 1: Sear the Aromatics
Preheat your griddle (or large skillet) to medium-high and swirl in both vegetable oil and sesame oil. As soon as it shimmers, toss in the minced garlic and grated ginger—let them sizzle until fragrant, but don’t let the garlic brown. This is where that irresistible hibachi aroma fills your kitchen!
Step 2: Cook the Chicken
Drop in your chicken cubes and sear, turning often, until they’re lightly golden on all sides. Keep things moving so your chicken stays juicy. Add the soy sauce and butter, stirring well to coat everything in that glossy, flavor-packed sauce. Give it a sprinkle of black pepper and a pinch of salt, then move the chicken to one side to keep warm.
Step 3: Sauté the Vegetables
Add a little more oil and sesame oil, then start with the hardiest veggie—broccoli. Sauté for 3–4 minutes until crisp-tender, then toss in the onion and bell pepper, sautéing just until they begin to soften and caramelize. Last, add mushrooms, zucchini, butter, soy sauce, and that final hit of pepper. Stir and cook just until everything is perfect: vibrant, tender, and glorious.
Step 4: Serve It Up!
Scoop those luscious Hibachi Chicken & Vegetables over a bed of steamed rice or alongside your favorite noodles. Don’t forget a generous swirl of Yum Yum sauce for dipping and drizzling—it’s what ties the whole hibachi experience together!
Pro Tips for Making Hibachi Chicken & Vegetables
- Hot and Fast is Key: Get your griddle or skillet truly hot before adding chicken or vegetables for that signature sear and smoky hibachi flavor.
- Cut Even Pieces: Dice the chicken and veggies into uniform sizes so everything cooks quickly and evenly—no overdone bits or raw centers!
- Butter at the Finish: Always finish with the butter at the end of cooking both chicken and veggies for a glossy, restaurant-quality shine and taste.
- Yum Yum Sauce Goes Last: Don’t cook your sauce. Keep it chilled and add it just before serving for the creamiest dip and drizzle.
How to Serve Hibachi Chicken & Vegetables
Garnishes
A sprinkle of sliced green onions and a shower of toasted sesame seeds instantly add color and a pop of flavor—just like in your favorite hibachi spot. For a truly special touch, a few paper-thin shavings of pickled ginger or even a light scatter of nori flakes can take this dish to next-level beautiful.
Side Dishes
Hibachi Chicken & Vegetables is seriously satisfying on its own, but it absolutely sings with sides like classic fried rice, simple steamed white or brown rice, or a tangle of soba noodles. Pair with a crisp green salad or miso soup for a steakhouse-style feast without ever leaving home!
Creative Ways to Present
Serve everything family-style on a big platter for a lively, interactive dinner—or try bento-style lunchboxes for meal prepping with flair. For parties, skewer pieces of chicken and veggies for a fun, finger-food take on hibachi!
Make Ahead and Storage
Storing Leftovers
Transfer leftover Hibachi Chicken & Vegetables to an airtight container and refrigerate for up to 3 days. The flavors tend to meld and deepen as it sits, making lunch the next day a total treat!
Freezing
You can freeze the cooked chicken and vegetables (without rice or sauce) for up to 2 months. Let everything cool completely, then portion into freezer bags or containers before sealing tightly.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or a pat of butter to keep everything juicy. If using the microwave, cover loosely with a lid to prevent drying out, and add the Yum Yum sauce or any garnishes right before serving.
FAQs
-
Can I make Hibachi Chicken & Vegetables without a griddle?
Absolutely! A large, heavy skillet or sauté pan (like cast iron or stainless steel) will give you a similar sear and smoky flavor. Just be sure your pan is hot and don’t overcrowd—simulate that grill bliss at home.
-
Is Hibachi Chicken & Vegetables spicy?
Nope, the classic version is flavorful but not spicy at all. If you want a little kick, add a drizzle of sriracha or a pinch of chili flakes, either to the pan or as a garnish.
-
Do I have to use all the vegetables listed?
Not at all! Hibachi cooking is wonderfully flexible—use what you love or have on hand. Just make sure ingredients are cut to similar sizes for even cooking.
-
Can I prep Hibachi Chicken & Vegetables ahead of time?
You bet! The chopped vegetables and cubed chicken can be prepped a day ahead and stored in the fridge. Just cook when you’re ready for the freshest, best-tasting results.
Final Thoughts
Once you make Hibachi Chicken & Vegetables at home, you’ll wonder why you ever waited for a special occasion to indulge. It brings the joy and flavor of a Japanese steakhouse right to your dinner table, all in under an hour. Give it a try—you’ll discover it’s not just delicious, it’s downright fun to make and share with your favorite people!
PrintHibachi Chicken & Vegetables Recipe
Enjoy a delicious homemade version of hibachi-style chicken and vegetables with this easy recipe. Perfect for a flavorful and satisfying meal that will remind you of your favorite hibachi restaurant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Griddling
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Hibachi Chicken
- 1 lb. boneless skinless chicken, cut into cubes
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon black pepper
Hibachi Vegetables
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 1/2 large white onion, cut into strips
- 2 small zucchini, cut into strips
- 1 cup mushrooms, halved
- 1 cup broccoli florets
- 1/2 large bell pepper, cut into strips
- 1/2 tablespoon unsalted butter
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
Instructions
- Chicken: Preheat the griddle to medium-high heat and warm the vegetable oil and sesame oil. Add minced garlic and grated ginger; cook until fragrant. Add chicken, sear until golden brown. Stir in soy sauce and butter. Season with salt and pepper. Keep warm.
- Vegetables: Heat vegetable oil and sesame oil on the griddle. Sauté broccoli until tender, then add onion and bell peppers. Finally, add mushrooms, zucchini, butter, soy sauce, and black pepper. Cook until vegetables are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
