How to Make Hibachi at Home

5 from 5 votes

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

Cook Time20

Total Time25

Course: Main Course

Cuisine: Japanese

Diet: Diabetic, Gluten Free

Keyword: hibachi at home, hibachi recipe

Servings: people

Equipment

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