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Hibachi Chicken and Vegetables Recipe – Japanese Steakhouse Style

My absolute favorite thing to order at our local Japanese steakhouse is Hibachi Chicken. I love the flavor of the chicken and vegetables cooked over the hot grill. And of course, the yum-yum sauce is a must have!

hibachi chicken
Hibachi chicken and vegetables served with fried rice and yum-yum sauce.

I first went to a Japanese steakhouse for a friend’s birthday. I was highly impressed with the chef’s skills.

At first, the twirling of the sharp knives made me quite nervous. When I found out that they did these tricks several times per day, I was able to relax and enjoy the show.

We were shown flaming onion towers and eggs that rolled on the hot griddle and cut in half with one quick slice of a knife.

The chef was able to toss chunks of rice into his shirt pocket and in a few mouths of hungry spectators.

cut zucchini
Cut all your vegetables prior so they will be ready to add to the pan quickly.

I have to admit, I didn’t catch the first one tossed to me. However, I didn’t give up. I was tossed two more, and finally caught the third one.

When the table applauded, I took a quick, seated bow and we were then finally able to move on with the performance and more importantly my Hibachi chicken dinner.

Hibachi Chicken At Home….

Although I thoroughly enjoy the lengthy performance while dinner is made in front of me, there are times that I just want the meal.

I know you can order Hibachi chicken in the standard restaurant portion of a Japanese steakhouse. But to be honest, there are sometimes I just want to eat it in the comfort of my own home.

That is when I began experimenting with different ingredients until I finally found a combination that tasted just like it did in the restaurant.

Hibachi Chicken Ingredients

Skinless boneless thin sliced chicken breasts
Onion
Zucchini
Sliced mushrooms
Broccoli
Olive oil
Less sodium soy sauce
Butter
Salt & Pepper
Lemon juice

cooked chicken in soy sauce
Cubed chicken in soy sauce and butter – flavorful and tender.

Instructions

I make Hibachi chicken or steak with the exact same ingredients. The key is to slice your meat thinly so they cook quickly without drying out.

Then in a large skillet or griddle over medium high heat add the olive oil, butter and soy sauce to the skillet. Next add the chicken and salt and pepper to taste and sauté stirring often.

When the meat is cooked through remove it from the pan and cover. Then in the same skillet add more butter and soy sauce. Once the butter has melted add the onions, zucchini, broccoli and salt and pepper to taste.

Continue to cook until the vegetables are fork tender, about 7 to 8 minutes. Then add the mushrooms and chicken back into the skillet with the vegetables.

hibachi
Enjoy your hibachi chicken and vegetables with fried rice and of course yum-yum sauce.

Add a little more butter and soy sauce to the pan and cook until the mushrooms are tender and chicken is heated through. Add salt and pepper to taste and toss with lemon juice before serving.

Serve the hibachi chicken with a bed of fried or steamed rice. And don’t forget the Yum-Yum sauce! And if you prefer to make your own, here is our own Yum Yum sauce recipe.

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Yield: 4

HIBACHI CHICKEN

hibachi chicken

Japanese steakhouse style hibachi chicken and vegetables recipe made right in your own kitchen.

Ingredients

  • 4 skinless boneless thin sliced chicken breasts
  • 1 white onion, medium
  • 1 zucchini, large
  • 1 8 ounce package sliced mushrooms
  • 1 head of broccoli, small
  • 2 tablespoons olive oil
  • 4 tablespoons less sodium soy sauce
  • 2 tablespoons butter
  • salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 teaspoon lemon juice

Instructions

  1. Slice the meat and vegetables into bite size pieces.
  2. In a large skillet over medium high heat add 1 Tbsp olive oil.
  3. Melt 1 Tbsp butter and add 1 Tbsp soy sauce to the skillet and the chicken and salt and pepper to taste and sauté stirring often. When cooked through, set aside and cover.
  4. In the same skillet add 1 Tbsp. butter, 2 Tbsp. soy sauce, onions, zucchini, broccoli and salt and pepper to taste. Cook until fork tender, about 7 to 8 minutes.
  5. Add in the mushrooms and chicken back into the skillet with the vegetables.
  6. Add an additional Tbsp butter and 1 Tbsp soy sauce and cook until the mushrooms are tender and chicken is heated through.
  7. Add salt and pepper to taste and toss with lemon juice before serving.

Notes

Serve with steamed or fried rice and Yum-Yum sauce.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Calories: 213Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 1107mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 13g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

Jeff

Thursday 21st of February 2019

Trying to find exactly where the lemon juice comes into play in the recipe directions...

makeyourmeals

Thursday 21st of February 2019

Toss the lemon juice at the end of the instructions right before serving.

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