Easy Hibachi Chicken

A black skillet full of Hibachi Chicken and Vegetables.

4.84 from 12 votes

Skip the restaurant and make delicious hibachi chicken at home - in only 30 minutes! Everyone loves this hibachi chicken and vegetables. Don't forget the creamy yum-yum dipping sauce!

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 398kcal

Ingredients

For the Hibachi Chicken

2 pounds chicken breast
Salt and pepper
1 tablespoon sesame oil
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon minced garlic
1 teaspoon minced ginger

For the Hibachi Vegetables

1 tablespoon cooking oil
1 yellow onion
1 pound zucchini
8 ounces sliced mushrooms
Salt and pepper

For the Hibachi Chicken Sauce

½ cup mayonnaise
1 tablespoon ketchup
1 tablespooon melted butter
2 teaspoons sugar
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon hot sauce
1 tablespoon water or as needed

Instructions

To prep:

Cut the chicken breast in 1 inch pieces and season with salt and pepper.
Cut zucchini in half moons. Dice the onion.

To make the hibachi chicken sauce (yum yum sauce)

Mix together all ingredients except for the water until combined.
Slowly add water and stir until the sauce reaches the desired consistency.

To make the hibachi chicken

Heat cooking oil over medium high heat in a large skillet.
Once hot, add the vegetables and season with salt and pepper. Cook for about 5-7 minutes, stirring regularly until the vegetables are tender.
Then remove the vegetables and set aside.
Add the sesame oil to the pan to heat. Once hot add the chicken pieces to the pan. Let sit on one side 2-3 minutes to sear, then stir.
Add the soy sauce, hoisin sauce, garlic, and ginger to the chicken and mix to coat the chicken.
Continue to cook, stirring regularly, until the sauce reduces to coat the chicken, and the chicken is done (165˚F internal temp,) about 4-6 minutes.
Serve hibachi chicken by plating it with chicken and vegetables, then drizzle the sauce over the top, or leave it on the side for dipping.

Notes

Substitutions:

Chicken breast: Boneless, skinless chicken thighs can be swapped in.
Soy sauce: Coconut aminos or tamari are good substitutes.
Zucchini: Yellow summer squash works well in place of zucchini.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.

How to Freeze: Cooked leftover hibachi chicken freezes well. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition