Name: Disgustingly Easy 40-Minute Hibachi Chicken Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces); 1/4 cup soy sauce; 2 tbsp teriyaki sauce; 1 tbsp sesame oil; 2 tbsp vegetable oil; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 3 cups cooked day-old rice; 2 tbsp vegetable oil; 2 eggs, beaten; 1/2 cup frozen peas and carrots; 1/4 cup chopped green onions; 2 tbsp soy sauce; Salt and pepper to taste; 2 zucchinis, sliced into half-moons; 1 onion, sliced; 1 tbsp vegetable oil; Salt and pepper to taste

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Hibachi Chicken is a dish that always reminds me of warm summer evenings spent with family around the griddle. The sizzling sound, the savory aroma, and the tender vegetables all come together in a way that’s simply irresistible. I’ve created a quick and easy version of this classic, perfect for a weeknight dinner. My secret? A super flavorful marinade that works its magic in minutes. The taste of this homemade

Why You’ll Love It

Imagine getting that delicious restaurant-quality Hibachi Chicken flavor without leaving your kitchen—that’s what this recipe delivers!
From fridge to table in under 40 minutes? Yes, please! This chicken Hibachi recipe has a super quick prep time, so it’s perfect for busy evenings.
No need to break the bank. This homemade Hibachi chicken and rice uses simple, budget-friendly ingredients you probably already have.
Want mushrooms instead of zucchini? Go for it! This recipe is easily customizable with your favorite veggies.
Chicken, rice, and veggies—it’s a complete and satisfying meal all in one pan. You’ll feel full and happy.
Trying to figure out what to make for dinner tonight? Look no further! This Hibachi chicken dinner is perfect for a weeknight meal.
Trust me, everyone will rave about this. It’s a total crowd-pleaser for family and friends.

Ingredients for Hibachi Chicken

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces): This is your protein base! I like to cut them into roughly 1-inch pieces so they cook evenly.
1/4 cup soy sauce: Adds that signature umami and savory flavor that makes Hibachi Chicken so addictive.
2 tbsp teriyaki sauce: Contributes sweetness and depth to the marinade. I usually use a store-bought version to keep things simple.
1 tbsp sesame oil: This is key for that authentic Asian-inspired flavor! Don’t skip it.
2 tbsp vegetable oil: For cooking the chicken and vegetables. You can also use canola oil if that’s what you have on hand.
1 tsp garlic powder: Adds a pungent, aromatic note. Fresh minced garlic works too, about 2 cloves.
1 tsp onion powder: Provides a subtle onion flavor. Again, you can sub with fresh onion if you prefer.
Salt and pepper to taste: Seasons the chicken. Don’t be shy!
3 cups cooked day-old rice: The base for the fried rice. Day-old rice is crucial because it prevents the fried rice from becoming mushy. Trust me on this one!
2 tbsp vegetable oil: For cooking the fried rice.
2 eggs, beaten: Adds richness and protein to the fried rice.
1/2 cup frozen peas and carrots: Provides color and nutrients. I always have a bag of these in the freezer for quick meals.
1/4 cup chopped green onions: Adds freshness and a mild onion flavor.
2 tbsp soy sauce: Seasons the fried rice.
Salt and pepper to taste: Seasons the fried rice.
2 zucchinis, sliced into half-moons: Adds a fresh, slightly sweet flavor.
1 onion, sliced: Provides a savory, aromatic base for the vegetables.
1 tbsp vegetable oil: For cooking the vegetables. I sometimes use olive oil if I’m out of vegetable oil.

How to Make Hibachi Chicken

Step 1: Marinate the Hibachi Chicken. In a bowl, whisk together the soy sauce, teriyaki sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Add the chicken pieces, give it a good mix, and let it sit for at least 20 minutes. Trust me, the longer it marinates, the more that flavor sinks in! If you have time, even an hour in the fridge makes a difference.

Step 2: Get Your Griddle Ready. Whether you’re using a Blackstone or a regular skillet, heat some vegetable oil over medium heat. Crack in those beaten eggs and scramble them until they’re just cooked through. Slide those fluffy eggs to one side; we’ll add the rice soon!
Step 3: Time for Fried Rice. Now, toss the cooked day-old rice, frozen peas and carrots, and chopped green onions onto the griddle beside the eggs. Drizzle with soy sauce and stir everything together like you mean it. Cook for about 5-7 minutes, stirring now and then, until it’s all heated through and those peas are bright green. Take it off the griddle and set it aside.
Step 4: Sauté the Veggies. Add a little more vegetable oil to the griddle. Toss in the sliced zucchini and onion, season with salt and pepper, and let them sizzle for 5-7 minutes. Stir them around until they’re tender and have those slightly caramelized edges. The smell alone is worth it! Set aside with the rice.
Step 5: Cook the Hibachi Chicken. Crank up the heat a bit and add that marinated chicken to the griddle. Cook for 6-8 minutes, flipping now and then, until it’s browned and cooked all the way through. Make sure the internal temperature hits 165°F (74°C)—safety first! You want that chicken juicy and perfect.
Step 6: Serve It Up! On each plate, pile on the flavorful fried rice, those tender sautéed vegetables, and the star of the show: that gorgeous, perfectly cooked Hibachi Chicken and rice. Serve it right away, while it’s hot and delicious. Enjoy!

Hibachi Chicken - detail 2

Pro Tips for the Best Hibachi Chicken

Okay, listen up! Here are my secrets to taking your Hibachi Chicken game to the next level. It’s all about the details, trust me. A few simple tweaks will have everyone thinking you spent hours on this, even though it’s so easy!

Don’t be afraid to experiment with your marinade. A little ginger or a dash of rice vinegar? Yes, please!
For extra crispy rice, spread it out in a thin layer on the griddle and let it sit for a minute or two before stirring.
If you’re using frozen chicken, make sure it’s fully thawed before marinating. Nobody wants watery Hibachi Chicken and vegetables!

What’s the secret to perfect Hibachi Chicken?

It’s all about the marinade. Use quality soy sauce and teriyaki and don’t skimp on the sesame oil. Marinate the chicken for at least 30 minutes, or even better, overnight in the refrigerator. That way, the flavors really get a chance to sink in and make the chicken sing!

Can I make Hibachi Chicken ahead of time?

Absolutely! You can prep many components ahead of time. Marinate the chicken, chop the vegetables, and cook the rice. Store each separately in the refrigerator and combine them when you’re ready to cook. It’s a total time-saver for busy weeknights.

How do I avoid common mistakes with Hibachi Chicken?

Avoid overcrowding the griddle when cooking the chicken. Cook in batches to ensure even browning. Also, use day-old rice for the fried rice to prevent it from becoming mushy. Fresh rice will just get sticky and sad, and nobody wants sad rice!

Best Ways to Serve Hibachi Chicken

Okay, you’ve made this amazing Hibachi Chicken and rice—now let’s make it look as good as it tastes! I always serve my

Drizzle with Yum Yum sauce. It’s creamy, tangy, and the perfect complement to the savory chicken and rice.

Add a light Japanese cucumber salad on the side for a refreshing contrast.

This dish is fantastic as a main course for dinner, but honestly? It’s also great as a satisfying lunch.

Nutrition Facts for Hibachi Chicken

Alright, let’s talk nutrition! Here’s a rough breakdown of what you’re getting in each serving of this delicious Hibachi Chicken and vegetables. Keep in mind, this is just an estimate – it can wiggle around a bit depending on the exact brands and amounts you use, but it’s a good ballpark!

Calories: 480
Fat: 20g
Saturated Fat: 5g
Protein: 30g
Carbohydrates: 45g
Fiber: 3g
Sugar: 10g
Sodium: 800mg

These values are estimates and can vary based on specific ingredients and portion sizes.

How to Store and Reheat Hibachi Chicken

Okay, so you’ve got leftovers – awesome! Here’s how to keep that Hibachi chicken dinner tasting amazing even the next day. First things first, let everything cool down completely. Then, pop it into an airtight container (I love using glass ones!) and stash it in the fridge. It’ll be good for up to 3 days. If you want to keep it longer, freezing is your friend! Just portion it out, wrap it well, and it’ll last for up to 2 months. When you’re ready to dig in again, thaw it in the fridge overnight. To reheat, a skillet over medium heat works great, or if you’re in a hurry, the microwave will do. Just add a splash of water or chicken broth to keep everything nice and moist. Nobody wants dry chicken Hibachi!

Frequently Asked Questions About Hibachi Chicken

Got questions about making the best Hibachi Chicken plate? I’ve got answers! Here are some common questions I get asked all the time, plus my tips and tricks for nailing this recipe.

Can I use different vegetables for Hibachi Chicken?

Absolutely! While zucchini and onions are classic, feel free to mix it up. Bell peppers, mushrooms, broccoli, or snap peas all work wonderfully. Just adjust the cooking times accordingly—firmer veggies like broccoli will need a bit longer than softer ones like mushrooms. What other vegetables work well in Hibachi Chicken? Get creative! And remember, how do I adjust cooking times for different vegetables? Keep an eye on them and cook until they’re tender-crisp.

What kind of rice is best for Hibachi Chicken fried rice?

Long-grain rice, like jasmine or basmati, is my go-to. But the real secret is using day-old rice. Can I use freshly cooked rice? You *can*, but it’s much more likely to get sticky. How do I prevent the fried rice from becoming sticky? Spread the cooked rice on a baking sheet and let it air dry for a bit before using it. This helps remove excess moisture.

Can I make Hibachi Chicken without a griddle?

No griddle, no problem! How do I adapt the recipe for a stovetop? Just use a large skillet or wok. Work in batches to avoid overcrowding the pan and ensure everything cooks evenly. Can I bake the chicken and vegetables instead? Sure! Toss them with the marinade and roast at 400°F (200°C) until the chicken is cooked through and the veggies are tender.

What sauces go well with Hibachi Chicken?

Yum Yum sauce is a classic for a reason! But there are tons of other options. Can I use other types of soy sauce? Tamari is a great gluten-free alternative, and low-sodium soy sauce is perfect if you’re watching your salt intake. How can I make a homemade Yum Yum sauce? It’s super easy! Just mix mayonnaise, ketchup, garlic powder, paprika, and a pinch of sugar to taste. So good!

Variations of Hibachi Chicken You Can Try

Want to shake things up? Here are a few fun ways to tweak my classic Hibachi Chicken recipe to fit your diet or just try something new! I love experimenting in the kitchen, and these variations are always a hit.

Gluten-Free Hibachi Chicken: Swap out the soy sauce for tamari (it tastes almost identical!) and double-check that all your other ingredients are gluten-free. Easy peasy!
Vegan Hibachi Chicken: Ditch the chicken and use firm tofu or tempeh instead. For the fried rice, grab a plant-based egg substitute. You won’t even miss the meat!
Baked Hibachi Chicken: Don’t feel like griddling? Toss the chicken and veggies with the marinade and bake them in the oven at 400°F (200°C) for 20-25 minutes. It’s just as delicious, and cleanup is a breeze.
Spicy Hibachi Chicken: If you’re a heat-seeker like me, add a pinch of red pepper flakes or a dash of sriracha to the marinade. It gives the chicken Hibachi a fantastic kick!