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5 from 5 votes

How to Make Hibachi at Home

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Japanese
Diet: Diabetic, Gluten Free
Keyword: hibachi at home, hibachi recipe
Servings: 4 people


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


  • 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


  • 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


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.


  • In a bowl, mix together all the ingreidnts for the sauce until smooth and combined.


  • 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.


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.


Serving: 1bowl | Calories: 312kcal | Carbohydrates: 15g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1010mg | Potassium: 1029mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4174IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 1mg