How to Make Hibachi at Home (Chicken Bowls)
Published Apr 10, 2023 Updated Jan 04, 2024
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How to make Hibachi at home with this easy hibachi recipe! Turn your home kitchen into a Japanese steakhouse with delicious hibachi bowls filled with rice, chicken, veggies, and homemade yum yum sauce. An easy 30-minute weeknight meal.
Table of Contents
What is Hibachi?
Hibachi is a Japanese style of cooking that involves grilling meats, seafood, vegetables, and fried rice on a flat-top grill. If you’ve ever been to a Japanese steakhouse and experienced Hibachi, you know it’s an experience. Kids and adults alike love watching chefs prepare food on a hibachi grill, a fun, entertaining dining adventure!
The good news is that you don’t have to go to a restaurant to enjoy hibachi; you can make it at home! I’ve created a delicious hibachi recipe with some tips and tricks to help you create an authentic hibachi recipe and experience in your home kitchen!
What Makes This Recipe Great
Making hibachi at home is a fun and delicious way to enjoy Japanese-style cooking. With the right equipment and fresh ingredients, you can create delicious hibachi bowls with an amazing homemade dipping sauce in no time at all.
The best part? This meal is healthy, Whole30, Paleo, gluten-free, and dairy-free, and it can be made low-carb with some easy swaps.
You may not be able to wield knives in the air like the entertaining hibachi chefs, but you can for sure make a delicious dinner that your whole family will love! This hibachi recipe comes together in just 30 minutes and makes for an easy, fun, and delicious weeknight meal.
Ingredient Notes
Hibachi Recipe
- chicken breasts: I like to use boneless, skinless chicken breasts cut into bite-sized pieces. You can swap this for boneless chicken thighs if preferred.
- coconut aminos: Or soy sauce if you are not gluten-free and if that’s what you have on hand or prefer.
- ground ginger
- rice vinegar
- garlic: You can mince fresh garlic cloves or use a jar of minced garlic.
- toasted sesame oil
- veggies: onion, carrot chips, button mushrooms, and zucchini.
Yum Yum Sauce
- mayo: Use your favorite store-bought mayo or try my 60-second homemade mayonnaise recipe.
- garlic powder
- sriracha sauce
- rice vinegar
- coconut aminos: Or soy sauce if preferred. If you are Whole30, use coconut aminos.
Step-by-Step instructions
- Add the chicken to a bowl with the marinade ingredients. Wrap and add to the fridge for 15-30 minutes. You can even marinate overnight.
- Over medium-high heat, warm up a large skillet or cast iron skillet. Then add the toasted sesame seed oil and chicken. Cook until browned or until the internal temp is 165F, about 10 minutes.
- Once the chicken is cooked, remove it from the skillet and place it to the side.
- Add a little more oil along with the veggies to the same skillet. Cook until tender.
- Add the cooked chicken back to the skillet along with the coconut aminos, rice vinegar, and salt/pepper. Cook for 2-3 more minutes on medium heat.
- Mix all the ingredients for the sauce in a bowl until smooth and combined.
- Add cooked rice or cauliflower rice to a bowl, top with the hibachi chicken and vegetables, drizzle with the yum yum sauce, and garnish with sesame seeds.
Mac’s Pro Tips
Expert Tips
- This hibachi recipe is gluten-free, dairy-free, whole30, and paleo. For Whole30, make sure to use coconut aminos and compliant sriracha sauce.
- Feel free to use a grill or griddle instead of a skillet over the stovetop.
Serving Tips
- Serve this hibachi recipe as a build-your-own bowls dinner, which the kids will love!
- Build your bowl by first adding the cooked rice or cauliflower rice to a bowl, top with the hibachi chicken and hibachi vegetables of choice, drizzle with the yum yum sauce and garnish with sesame seeds and chopped green onions if preferred.
- The best part of hibachi at home is you can totally customize it to your preferences, spice levels, and desired ingredients.
Storage Tips
- Store leftover chicken and veggies in the fridge for up to 4-5 days. Store the rice and yum yum sauce in separate containers and build your bowl when ready to serve.
- To freeze, store the chicken and veggies in a freezer-safe container and eat them within three months. Defrost overnight in the fridge and reheat on a skillet.
Recipe FAQs
An authentic hibachi recipe uses garlic, sesame oil, soy sauce, and rice vinegar flavors.
It is typically served with Yum Yum sauce, which is included in this recipe! It’s a delicious, mayonnaise-based sauce that is spiced up with sriracha. It’s a sweet, spicy, and creamy sauce that is absolutely addicting!
The difference is all in the sauce! Hibachi is typically cooked in soy sauce and garlic, while teriyaki chicken has a sweeter soy-based sauce.
More Quick Meals
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How to Make Hibachi at Home
Ingredients
Chicken & Marinade
- 1 1/2 pounds chicken breasts cubed
- 1/4 cup coconut aminos*
- 1/2 tsp ground ginger
- 2 tbsp rice vinegar
- 3-4 cloves garlic minced
Veggies
- 1 tbsp toasted sesame oil
- 1 large onion
- 3/4 cup carrot chips cut into halves or fourths
- 1 cup button mushrooms
- 1-2 medium zucchini
- 2 tbsp coconut aminos or soy sauce if not GF
- 1 tbsp rice vinegar
- sesame seeds garnish
Sauce
- 1/2 cup mayo or Greek/DF yogurt
- 2 tsp coconut aminos or soy sauce if not GF
- 1/2 tsp garlic powder
- 2 1/2 tbsp sriracha sauce
- 1 tsp rice vinegar
Instructions
Chicken and Marinade
- Add the chicken to a bowl with the marinade ingredients. Wrap and add to the fridge for 15-30 minutes. You can even marinate overnight.
- Over medium-high heat, add a skillet along with the toasted sesame seed oil along with the chicken. Cook until browned or until the internal temp is 165F. About 10 minutes.
- Once the chicken is cooked, remove it from the skillet and place it to the side.
Veggie Stir Fry
- To the same skillet, add a little more oil along with the veggies. Cook until tender.
- Add the cooked chicken back to the skillet along with the coconut aminos, rice vinegar, and salt/pepper. Cook for 2-3 more minutes on medium heat.
Sauce
- In a bowl, mix together all the ingreidnts for the sauce until smooth and combined.
Assemble
- Asemble by adding cooked rice or cauliflower rice to a bowl and top with the hibachi chicken and veggies and drizzle with Bang Bang Sauce and garnish with sesame seed.
Notes
Expert Tips
- This hibachi recipe is gluten-free, dairy-free, whole30, and paleo. For Whole30, make sure to use coconut aminos and compliant sriracha sauce.
- Feel free to use a grill or griddle instead of a skillet over the stovetop.
- If you are not gluten free, feel free to sub soy sauce
Serving Tips
- Serve this hibachi recipe as a build-your-own bowls dinner, which the kids will love!
- Build your bowl by first adding the cooked rice or cauliflower rice to a bowl, top with the hibachi chicken and hibachi vegetables of choice, drizzle with the yum yum sauce and garnish with sesame seeds and chopped green onions if preferred.
Storage Tips
- Store leftover chicken and veggies in the fridge for up to 4-5 days. Store the rice and yum yum sauce in separate containers and build your bowl when ready to serve.
- To freeze, store the chicken and veggies in a freezer-safe container and eat them within three months. Defrost overnight in the fridge and reheat on a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best quick meal! My whole family loves it.
So happy to hear your family loves it!
My family really enjoyed this meal! We’ll definitely be adding this to our regular rotation!
Thanks Beth! So happy it was a hit.
Glad I stumbled upon your page. This was great! Can we just have a moment for the yum yum sauce?!?!
Thank you so much. Thanks’ for being here!
this was DELICIOUS! THANK YOU!!
So happy to hear! Thank you Jackie
Made this last night! It was delicious!
Made this tonight and turned out really great!!
Delicious! I did half chicken, half steak, just liked we’d get in the restaurant. Got both marinated (separately) prepped everything else and then it all came together so quickly. This will definitely be our go to when craving hibachi. Thanks for a great recipe!
Glad you loved it and the steak addition sounds amazing!