At Home Hibachi

Experience this delicious Japanese-style chicken dish from the comfort of your kitchen with this At Home Hibachi Chicken recipe!

Flavorful chicken breast chunks served with colorful veggies and fluffy stir-fried rice with a rich mustard sauce! What a mouthful, huh? And a delicious one at that!

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What is Hibachi?

Hibachi is a wide cast-iron hot griddle used in Japanese cooking, also known as teppan. This is where the dishes are cooked open-kitchen style, as introduced by the famous Japanese-style restaurant called Benihana.

Nowadays, Hibachi can refer to either the cooking equipment or the way the dishes are cooked in front of the guest as part of the dining experience.

Making Hibachi Chicken at Home

Though you may be skipping on the live cooking show, this homemade Hibachi Chicken recipe will still give you the same tasty, restaurant-quality dish.

Instead of a hibachi, you will be using a pan or skillet for cooking the chicken and stir-frying the veggies and rice. Less ceremony but still absolutely delicious nonetheless…which is how I like it!

Why this Recipe Works:

• You get to make a family-sized, lavish meal in one pan for 45 minutes only! A super easy weekday dinner that will make you shine.
• You can customize and make variations of the Hibachi meat and veggies used every time you make one. A great way to keep things exciting.
• Making your own Hibachi at home is less expensive as most of the ingredients are those you already have in your fridge or pantry.

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Ingredients Needed:

Chicken

• Chicken breast
• Sesame oil
• Soy sauce
• Lemon juice
• Garlic
• Ginger powder

Sauce

• Mayonnaise
• Dijon mustard
• Honey
• Rice vinegar
• Sriracha

Vegetables

• Olive oil
• Sweet onion
• Zucchini
• Mushrooms
• Bean sprouts
• Green onions
• Sesame seeds

Rice

• Salted butter
• White rice
• Salt
• Pepper
• Garlic
• soy sauce

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Kitchen Tools you’ll Need:

• Mixing bowls
• Large frying pan
• Rice cooker
• Measuring cups
• Measuring spoons

How to make At Home Hibachi!

Preparations:

• Pre-cook the rice using your rice cooker.
• Cleans and chop the veggies. If using frozen veggies, let them thaw for at least 30 minutes.
• Measure all the ingredients and place them in groups.

1. Make a marinade by mixing sesame oil, soy sauce, lemon juice, garlic and, ginger powder in a large bowl. Toss the chicken and make sure it is evenly coated.
2. Pour the chicken mixture in a large pan or skillet over medium heat until golden brown.
3. Quickly make the dipping sauce while waiting for the chicken to cook. Just add all the ingredients to a bowl and stir.
4. Remove cooked chicken from the pan, and set aside for later. Wipe the pan clean.  
5. Make the vegetable mix by sautéing all the ingredients except for the green onions and sesame seeds. Cook until they are tender-crisp, then remove from the pan. Garnish with green onions and sesame seeds.
6. Place the pan back and use medium heat. Add butter until melted, they sauté the garlic. Add the cooked rice and soy sauce and toss everything together until the grains are coated evenly. Season with salt and pepper.
7. Plate them up with the mustard sauce on the side.

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Tips when making Hibachi at Home

• Since you are mostly cooking in medium to high heat, you have to make sure that all your ingredients are ready and within reach before cooking. There will be no time to chop or measure once the stovetop is on.
• Chop your veggies in small uniform sizes as much as possible. This is to ensure that they cook evenly at the same time. If you are using hard veggies, add them to the pan first and the softer ones a few minutes later.
• If you want your chicken to be more flavorful, let them soak in the marinade for 30 minutes to overnight. Make sure it’s stored in the fridge!
• Using cold day-old rice is actually easier than using freshly cooked rice. They are less sticky and are easy to loosen up, which will result in fluffier and tastier rice.

How to Store Leftovers?

• Pack the chicken, veggies, and rice separately if you can. Leftovers should be kept in an air-tight container in the fridge for 3-4 days or in the freezer for up to 3 months.  

FAQs for At Home Hibachi

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At Home Habichi

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3.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 4 servings

Experience this delicious Japanese-style chicken dish in the comfort of your kitchen with this At Home Hibachi Chicken recipe! Flavorful chicken breast chunks served with colorful veggies and fluffy stir-fried rice with a rich mustard sauce! What a mouthful, huh? And a delicious one at that!

INGREDIENTS

  

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Chicken

• 1 lb chicken breasts, cubed into bite-size pieces
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce
• 2 teaspoons lemon juice
• 1 clove garlic
• ½ teaspoon ginger powder

Mustard Sauce

• ⅔ cup mayonnaise
• 1 Tablespoon dijon mustard
• 1 Tablespoon soy sauce
• 1 Tablespoon honey
• 2 teaspoons rice vinegar
• Splash of sriracha

Vegetables

• 1 Tablespoon olive oil
• 1 Tablespoon soy sauce
• 1 clove garlic
• 1 medium sweet onion, sliced
• 1 medium zucchini, chopped
• 1 cup mushrooms, halved
• 1 handful bean sprouts
• 2 stalks green onions, sliced
• 2 teaspoons sesame seeds

Rice

• 1 Tablespoon salted butter
• 1 clove garlic
• 2 cups cooked white rice
• 2 Tablespoons soy sauce
• Dash of salt
• Dash of black pepper

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INSTRUCTIONS

• If you don’t have rice ready, it is best to cook rice first. You can have the rest of the meal ready by the time you have cooked rice.
• Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tsp lemon juice, 1 clove of garlic, and ½ tsp ginger powder in a large bowl. Stir in chicken to coat evenly.
• Heat a large frying pan to medium-high heat. Pour in the chicken mixture and cook chicken until golden brown- no pink visible. (about 10 minutes)
• While the chicken is cooking, you can make the dipping sauce. Put the mayonnaise, Dijon mustard, soy sauce, honey, rice vinegar, and a splash of sriracha into a small bowl and give it a good stir.
• When the chicken is fully cooked, remove it from the skillet and wipe the skillet out.
• Next we will create the vegetable mix. Stir together 1 tbsp oil, 1 tbsp soy sauce, garlic, onion, zucchini, mushrooms and bean sprouts. Sauté vegetables at medium high heat until they are tender but still firm. (This will take 5-10 minutes.) Remove the vegetables from the skillet. Stir in the green onions and 2 tsp sesame seeds.
• Heat a large skillet to medium heat. Add 1 tbsp butter and allow it to melt. Then add garlic and stir fry this for 15 to 20 seconds. Add the cooked rice and soy sauce to the garlic butter. Add salt and pepper to taste. Cook until fully heated through.
• Serve the cooked chicken, sautéed vegetables, and fried rice with the mustard sauce on the side.

Course Main Course

Cuisine Japanese

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