Hibachi Chicken

Square image of Hibachi Chicken with fried rice, zucchini, mushrooms, sesame seeds, and green onions for an easy Japanese steakhouse-style recipe.

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Make this easy Hibachi Chicken recipe at home in 20 minutes with buttery soy garlic sauce and tender chicken.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian, Japanese

Servings: servings

Author: Jamie Sherman

Equipment

Wok - Traditional Hand Hammered Carbon Steel (14 Inch, Round Bottom) or large skillet
wok spatula or cooking utensil
knife
cutting board
mixing bowl (small) or spouted measuring cup
rubber spatula or wooden spoon
measuring cups and spoons

Ingredients

1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon packed light brown sugar
1 tablespoon vegetable oil or olive oil
1 pound chicken breast cut into bite-sized pieces
1 teaspoon fresh lemon juice
2 tablespoons unsalted butter
sesame seeds optional garnish

Instructions

In a small bowl, mix together the sesame oil, soy sauce, garlic, ginger, and brown sugar. Set aside.
1 teaspoon sesame oil, 2 tablespoons soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon packed light brown sugar
Heat the vegetable oil in a wok or large skillet over medium-high heat.
1 tablespoon vegetable oil
Add the chicken and cook for 3-4 minutes, stirring frequently.
1 pound chicken breast
Pour the sauce into the skillet and stir to coat the chicken. Continue cooking until the chicken is fully cooked through.
Add the lemon juice and butter. Stir until the butter melts and coats the chicken.
1 teaspoon fresh lemon juice, 2 tablespoons unsalted butter
Serve immediately with sesame seeds if desired.
sesame seeds

Notes

🥡 STORAGE

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

♨️ REHEATING

• Microwave in 30-second intervals until heated through.

• Reheat in a skillet over medium heat with a splash of water if needed.

❄️ FREEZING

• Freeze in a freezer-safe container for up to 2 months.

• Thaw overnight in the refrigerator before reheating.

💡 TIPS FOR BEST RESULTS

• Use a hot skillet for the best flavor and texture.

• Prep all ingredients before cooking since the recipe cooks quickly.

• Do not overcook the chicken, or it may dry out.

🍳 ALTERNATE COOKING METHODS

• Use a Blackstone griddle for authentic hibachi-style cooking.

• Cook in an air fryer at 400° for 10-12 minutes, shaking halfway through, then toss with the sauce and butter.

♻️ LEFTOVERS

• Use leftovers in lettuce wraps, rice bowls, noodles, or fried rice.

• Add leftover Hibachi Chicken to stir fry or meal prep bowls.

📝 NOTES

• Shrimp, steak, and salmon also work well in this recipe.

• Hibachi vegetables like zucchini, mushrooms, onions, and broccoli make great side dishes. To make accompanying hibachi vegetables, sear sliced onions, mushrooms, and zucchini in an oiled wok or skillet over high heat for 4-5 minutes, until the vegetables are tender-crisp. Drizzle with soy sauce, and stir in a few tablespoons of butter.

• Serve with yum yum sauce or ginger sauce for extra restaurant-style flavor.

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