Another dinner I made! Chicken hibachi 😋

Hibachi Chicken – If you’ve been to Benihana, the Japanese steakhouse restaurant, you already know that ordering a hibachi meal is as much about performance as it is the food. It’s a culinary experience, dining around a sizzling hot flat grill where you eat food with all your senses.

The sizzling of butter and the searing sounds of meat on the hot grill, the beautiful aromas of grilled meats and vegetables and the buttery, garlicky delicious flavors, all with a good dose of entertainment and cooking skills by your chef at the table…

This restaurant style Hibachi Chicken dinner includes sautéed veggies and fried rice, along with tangy Yum Yum sauce, for a complete one pan meal.

Hibachi dinners sure create good fun memories. How about creating that same Hibachi experience in your own home for your friends and family? You won’t need that huge flat hot grill for sure.

Hibachi meals are simple, super delicious and happen in a flash. We will tell you all the tips and tricks to make a cracking Hibachi style meal. Let’s start today with this simple and delicious Hibachi Chicken!!

Here, bite sized chicken is quickly seared over high heat. The big flavors are created with the help of just two ingredients, butter and soy sauce. Quite remarkable.

Then you will serve Hibachi Chicken just like in a restaurant, with Hibachi style sautéed veggies and Hibachi fried rice, with a good dunking in their famous Yum Yum Sauce.
PREP TIME:15minutes mins
COOK TIME:30minutes 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!




  • 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


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



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.



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