Ingredients (with measurements)
Hibachi Chicken
- 1 lb chicken breasts, diced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced
- 1 tsp fresh minced ginger
Mustard Sauce
- ½ cup light mayo
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Dijon mustard
Sautéed Vegetables
- 1 tbsp olive oil
- 1 carrot, thinly sliced
- 1 cup mushrooms, halved
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 1 tbsp soy sauce
- Salt & pepper, to taste
Fried Rice
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
How to Make Hibachi Chicken at Home
Step 1: Cook the Chicken
Marinate the diced chicken briefly with sesame oil, soy sauce, hoisin sauce, garlic, and ginger. Heat a large skillet over medium-high heat and cook until the chicken is golden and cooked through. Remove and set aside.
Step 2: Make the Mustard Sauce
Whisk together mayo, Dijon mustard, soy sauce, and rice vinegar until smooth. Chill until ready to serve this helps the flavors meld.
Step 3: Sauté the Vegetables
In the same skillet, sauté the vegetables with olive oil and soy sauce until tender-crisp. Remove and set aside.
Step 4: Prepare the Fried Rice
Melt butter in the pan, sauté garlic, then add rice and soy sauce. Push the rice aside, scramble the egg, then mix everything together with green onions.
Step 5: Serve
Plate the fried rice, top with chicken and vegetables, and serve with plenty of mustard sauce on the side.
Tips for the Best Benihana-Style Results
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Use high heat to get that signature sear
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Don’t overcrowd the pan cook in batches if needed
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Day-old rice gives the best fried rice texture
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Prep everything ahead so cooking stays fast and smooth
What to Serve with Hibachi Chicken
This dish is already a complete meal, but you can round it out with:
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A simple cucumber salad
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Miso soup
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Steamed edamame
It also pairs beautifully with other comforting chicken dinners when planning weekly meals.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet or microwave until warmed through. Chicken and rice also freeze well for up to 3 months.
Nutrition
Calories: 499kcal | Carbohydrates: 37g | Protein: 33g | Fat: 24g | Saturated Fat: 7gCholesterol: 133mg | Sodium: 2106mg | Potassium: 855mg | Fiber: 3g | Sugar: 8g Vitamin A: 3056IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg
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