Name: Hibachi Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese-American
Ingredients: 1 cup mayonnaise; 3 tablespoons ketchup; 2 tablespoons sriracha; 1 teaspoon paprika; 2 tablespoons mirin; 1/2 tablespoon garlic powder; 2 tablespoons olive oil; 2 1/2 tablespoons butter; 8-10 chicken thighs (boneless, skinless, diced into 1-2 inch cubes); Salt & pepper (to taste); 4 tablespoons soy sauce; 1 tablespoon hoisin sauce; 2 tablespoons minced garlic; 1 tablespoon honey; 1/2 onion (sliced); 227 grams mushrooms (quartered); 1-2 zucchini (sliced); 3 cups cooked rice; 2 eggs; 1 tablespoon oyster sauce; 1 cup peas (frozen)

Why You’ll Love Hibachi Chicken Recipe

This Hibachi Chicken recipe is perfect for busy weeknights when you want something hearty, flavorful, and homemade. It comes together in just 30 minutes, making it a practical option for families or anyone craving a restaurant-style meal without the extra cost.

You will also love how complete this recipe is. It includes juicy chicken, vegetables, fried rice, and a rich dipping sauce all in one meal. The combination of textures and flavors makes every bite exciting, from the savory chicken to the buttery rice and crisp-tender vegetables.

Another reason to love it is how easy it is to customize. You can swap vegetables, adjust the spice level, or even use chicken breast instead of thighs depending on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 hibachi chicken:

1 tablespoon olive oil
1 tablespoon butter
8–10 chicken thighs, boneless and skinless, diced into 1–2 inch cubes
Salt and 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

Directions

Start by making the yum yum sauce. In a small bowl, mix together the mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder until smooth and well combined. Place it in the refrigerator until ready to serve so the flavors can blend.

To make the hibachi chicken, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a wok or Dutch oven over high heat. Once the pan is hot and the butter has melted, add the diced chicken. Season with salt and pepper and cook for 5 to 6 minutes, or until the chicken is fully cooked and no longer pink.

Add the soy sauce, hoisin sauce, mirin, minced garlic, and honey to the chicken. Stir well so the chicken is fully coated. Continue cooking until the sauce thickens slightly and clings to the chicken. Remove the chicken from the pan and set it aside.

For the vegetables, use the same pan without cleaning it. Add 1 tablespoon of olive oil and ½ tablespoon of butter. Once melted, add the sliced onion, mushrooms, and zucchini. Stir-fry for about 1 minute, then add the soy sauce. Continue cooking until the vegetables are softened to your liking but still have a little texture.

To make the hibachi fried rice, heat 1 tablespoon of butter in a wok over high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cooked rice, soy sauce, and oyster sauce, stirring well to combine and heat through.

Push the rice to the sides to create a well in the center of the pan. Crack in the eggs and scramble them until almost fully set. Stir everything together, then add the frozen peas. Cook for another minute or two until the peas are heated through.

Serve the chicken with the vegetables and fried rice, with the chilled yum yum sauce on the side.

Servings and timing

This recipe makes 4 servings.

Preparation time is approximately 10 minutes, and cooking time is about 20 minutes, for a total time of 30 minutes.

Variations

One easy variation is to use chicken breast instead of chicken thighs if you prefer a leaner option. Just be careful not to overcook it so it stays tender.

You can also switch up the vegetables based on what you have available. Broccoli, carrots, bell peppers, or snap peas all work well in this type of dish.

For a spicier version, add extra sriracha to the yum yum sauce or a pinch of red pepper flakes to the chicken while it cooks.

If you want a lower-carb option, serve the chicken and vegetables with cauliflower rice instead of traditional fried rice.

Steak, shrimp, or tofu can also be used in place of chicken for a different hibachi-inspired meal.

Storage/Reheating

Store leftover chicken, vegetables, and fried rice in separate airtight containers in the refrigerator for up to 3 days. The yum yum sauce should also be kept refrigerated in a sealed container.

To reheat, warm the chicken, vegetables, and rice in a skillet over medium heat with a small splash of water or oil to keep everything from drying out. You can also microwave individual portions in 30-second intervals until heated through.

The yum yum sauce is best served cold, straight from the refrigerator. Stir it before serving if it has separated slightly.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, chicken breast works well in this recipe. Chicken thighs tend to stay juicier, but breast meat is a great lean substitute.

What kind of rice is best for hibachi fried rice?

Day-old cooked rice is best because it is drier and fries better than freshly cooked rice. Fresh rice can become soft or mushy in the pan.

Can I make the yum yum sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator. In fact, making it ahead gives the flavors more time to develop.

Is this recipe spicy?

The chicken itself is not very spicy, but the yum yum sauce has some heat from the sriracha. You can reduce or increase the sriracha based on your taste.

Can I make this recipe without oyster sauce?

Yes, you can leave it out or replace it with a little extra soy sauce. The flavor will be slightly different, but the fried rice will still be tasty.

Do I need a wok to make hibachi chicken?

No, a wok is helpful because it handles high heat well, but a large skillet or Dutch oven also works.

Can I freeze the leftovers?

The chicken and fried rice can be frozen, though the vegetables may soften more after thawing. The yum yum sauce is best made fresh and not frozen.

What vegetables go well with hibachi chicken?

Onions, mushrooms, and zucchini are classic choices, but broccoli, carrots, bell peppers, and snap peas also pair well with the chicken.

How do I keep the chicken tender?

Cook the chicken over high heat just until it is done, and avoid overcooking. Using chicken thighs also helps keep the meat juicy.

Can I make this meal gluten-free?

Yes, with a few swaps. Use gluten-free soy sauce and make sure your hoisin sauce and oyster sauce are certified gluten-free.

Conclusion

Hibachi Chicken is a fast, flavorful, and comforting meal that brings restaurant-style cooking into your home kitchen. With juicy chicken, buttery fried rice, tender vegetables, and a creamy yum yum sauce, this dish delivers a full dinner that feels both fun and satisfying. It is easy enough for a weeknight and delicious enough to make again and again.

Hibachi Chicken