If you enjoy tasty Asian meals, you'll love Hibachi Chicken and Rice. This dish includes tender chicken, fresh vegetables, and fragrant rice, all cooked together. It's seasoned with savory soy sauce, zesty ginger, and aromatic garlic.
Hibachi Chicken and Rice makes for a quick and delicious dinner, perfect for the whole family. This dish is popular among Japanese steakhouse restaurants and hibachi restaurants but is incredibly easy to make right at home in our own kitchen!
This easy hibachi chicken is great to make any time of year and it's so easy to do!
Another delicious chicken recipe to try is this Honey Sesame Chicken and Rice, it's another family favorite!
What You Need for Hibachi Chicken
- olive oil
- boneless skinless chicken breasts cut into bite-sized pieces
- white onion
- carrots
- zucchini
- garlic cloves
- ginger paste of fresh ginger
- soy sauce
- rice vinegar
- brown sugar
- cornstarch
- water
- white rice, jasmine rice works well, too!
- butter
- large eggs
- optional - green onions
See the recipe card for full ingredients and directions
What's in Yum Yum Sauce?
Very simple ingredients are in this delicious Japanese sauce! This homemade Yum Yum Sauce is made up of mayonnaise, ketchup, garlic powder, rice vinegar, salt, and paprika.
How to make Hibachi Chicken on the Stovetop
When you don't have a flat top to make Blackstone hibachi chicken, it's simple to make hibachi chicken on the stovetop in a nonstick skillet!
TIP
The first step of this meal prep for chicken hibachi is to make the rice ahead of time and allow it to cool before using it to make fried rice. This will keep the rice fluffy and prevent it from becoming mushy and clumping together.
- Heat olive oil over medium-high heat in a large skillet.
- Once hot, add the chicken pieces and cook until golden brown, flipping to brown all sides. Sprinkle with salt and pepper as the chicken cooks. About 3 to 5 minutes.
- Combine the sauce ingredients in a small bowl; these include minced garlic, ginger paste, soy sauce, water, rice vinegar, brown sugar, and cornstarch.
- Add the teriyaki sauce mixture to the cooked chicken and heat on low, stirring occasionally, ensuring the chicken is coated in the sauce.
- Melt the butter in a wok or another large skillet over medium heat and saute the onions and minced garlic.
- Add the cooled rice to the hot skillet and flip to saute the rice evenly. Drizzle in the soy sauce to coat the rice evenly.
- Push the rice to the side, add the eggs to the skillet, and scramble.
- Stir the scrambled eggs into the rice mixture.
- Add the sliced carrots and zucchini and cook the veggies until crisp-tender.
- Serve with yum yum sauce in a small bowl.
Hibachi Chicken Variations
This recipe uses boneless chicken breasts, but boneless skinless chicken thighs can easily be used. Just cut them into bite-sized chicken pieces.
You can also add steak and shrimp to serve with this hibachi chicken recipe.
Jasmine rice is an excellent alternative to long-grain white rice in this easy hibachi chicken recipe. Brown rice is also a great option, just be sure to cook it for the time it says on the back of the package and cool completely before using.
Olive oil works wonderfully for this recipe, but avocado oil and vegetable oil are also good options.
Hibachi Vegetables Options
- Zucchini
- Onions
- Mushrooms
- Bell Peppers
- Broccoli
- Snap Peas
- Carrots
How to Store Homemade Hibachi
To store this hibachi chicken dinner, allow the chicken to cool before placing the meal in an airtight container. This will prevent moisture from building up in the container and change the flavor and texture of the contents.
When stored properly, this homemade hibachi chicken recipe can be stored for up to 3 to 4 days. For the best quality, consume within a day or two.
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📖 Recipe
Hibachi Chicken and Rice
Equipment
Ingredients
Chicken
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- salt and pepper
Sauce ingredients
- 1 teaspoon ginger paste - or 1 teaspoon fresh grated ginger
- ¼ cup soy sauce - reduced sodium
- ¼ cup water
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
Fried Rice
- 2 cups long grain white rice - cooked
- 2 tablespoons butter
- 3 garlic cloves - minced
- 3 tablespoons soy sauce
- 2 eggs
Hibachi Vegetables
- 1 white onion - chopped
- 1 cup carrots - sliced
- 1 medium zucchini - sliced
Yum Yum Sauce
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- ¾ teaspoon paprika
- ¼ teaspoon garlic powder
- salt and pepper
Instructions
- Cook rice according to directions and allow to cool.
- Heat olive oil over medium-high heat in a large skillet.
- Once hot, add the chicken pieces and cook until golden brown, flipping to brown all sides. Sprinkle with salt and pepper as the chicken cooks. About 3 to 5 minutes.
- Combine the sauce ingredients in a small bowl; these include minced garlic, ginger paste, soy sauce, water, rice vinegar, brown sugar, and cornstarch.
- Add the teriyaki sauce mixture to the cooked chicken and heat on low, stirring occasionally, ensuring the chicken is coated in the sauce.
- Melt the butter in a wok or another large skillet over medium heat and saute the onions and minced garlic.
- Add the cooled rice to the hot skillet and flip to saute the rice evenly. Drizzle in the soy sauce to coat the rice evenly.
- Push the rice to the side, add the eggs to the skillet, and scramble.
- Stir the scrambled eggs into the rice mixture.
- Add the sliced carrots and zucchini and cook the veggies until crisp-tender.
- Serve with yum yum sauce in a small bowl.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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