Q1: Can I make hibachi chicken without a wok or grill?

Absolutely. A large non-stick or cast-iron skillet works perfectly. You can even use a sheet pan in the oven for a hands-off version.

Q2: What’s the best chicken to use for hibachi-style cooking?

Boneless, skinless chicken breasts are lean and cook quickly, but boneless thighs offer a juicier, richer result. Both are great choices depending on your preference.

Q3: Can I prepare hibachi chicken ahead of time?

Yes! You can prep the yum yum sauce and chop all vegetables a day in advance. Cooked hibachi chicken stores well in the fridge for up to 4 days.

Hibachi Chicken with Yum Yum Sauce

Name: Hibachi Chicken with Yum Yum Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons butter, divided; 2 tablespoons sesame oil, divided; 3 cloves garlic, minced; 1/4 cup soy sauce; 1 tablespoon brown sugar; Juice of 1/2 lemon; Salt and pepper to taste; 1 cup zucchini, sliced into half-moons; 1 cup mushrooms, sliced; 1 cup onion, sliced; 1 cup carrots, julienned; 3 cups cooked white rice (preferably day-old); 2 eggs, beaten; 1 cup frozen peas and carrots, thawed; 3 tablespoons soy sauce; 2 tablespoons sesame oil; 2 tablespoons butter; 3 cloves garlic, minced; 1/4 cup green onions, chopped; 1 cup mayonnaise; 1 tablespoon melted butter; 1/2 tablespoon Sriracha sauce or ketchup; 1/4 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/8 teaspoon cayenne pepper; 1 tablespoon sugar; 1 tablespoon mirin (optional); 1–2 tablespoons water

Description

Easy hibachi chicken with fried rice and vegetables, topped with homemade yum yum sauce. A flavorful, beginner-friendly Japanese-inspired dinner.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons butter, divided
2 tablespoons sesame oil, divided
3 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
Juice of 1/2 lemon
Salt and pepper to taste
1 cup zucchini, sliced into half-moons
1 cup mushrooms, sliced
1 cup onion, sliced
1 cup carrots, julienned
3 cups cooked white rice (preferably day-old)
2 eggs, beaten
1 cup frozen peas and carrots, thawed
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons butter
3 cloves garlic, minced
1/4 cup green onions, chopped
1 cup mayonnaise
1 tablespoon melted butter
1/2 tablespoon Sriracha sauce or ketchup
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon mirin (optional)
1–2 tablespoons water

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Instructions

In a small bowl, mix all ingredients for the yum yum sauce until smooth and refrigerate for at least 1 hour before serving.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon butter and 1 tablespoon sesame oil. Add chicken pieces, season with salt and pepper, and cook until browned and fully cooked, about 6–8 minutes.
Add garlic, soy sauce, brown sugar, and the remaining butter. Squeeze in lemon juice and stir well. Simmer for 2–3 minutes until sauce thickens and coats the chicken.
In a separate skillet or the same one, heat 1 tablespoon sesame oil and stir-fry zucchini, mushrooms, onion, and carrots for 5–7 minutes until tender-crisp. Season with soy sauce, salt, and pepper.
Push vegetables to one side, add beaten eggs, and scramble until cooked through. Mix eggs with vegetables.
Add cooked rice, peas and carrots, remaining soy sauce, sesame oil, butter, garlic, and green onions. Stir well and cook for 5–7 minutes until heated through.
Serve the hibachi chicken with fried rice and veggies. Drizzle with remaining sesame oil and serve with yum yum sauce.

Notes

Use day-old rice for best fried rice texture.
Have all ingredients prepped before cooking—things move quickly.
Boneless chicken thighs can be used instead of breasts for extra juiciness.
You can substitute proteins with shrimp, steak, or tofu.
Add extra veggies like bell peppers, broccoli, or snap peas.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Japanese

Nutrition

Serving Size: 1 plate (chicken, rice, veggies, sauce)
Calories: 620
Sugar: 8g
Sodium: 1140mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 38g
Cholesterol: 185mg