Hibachi Chicken

If you’re like me and always skip the sushi menu for that sizzling hibachi plate at your favorite Japanese steakhouse, then this hibachi chicken recipe is exactly what you need in your kitchen. Whether it’s the buttery bite of tender chicken, the crisp-yet-soft veggies, or the fried rice that soaks up all the garlicky goodness, this dish delivers serious flavor — and the best part is, you can recreate the full hibachi experience right at home in just one pan.

Restaurant-style hibachi chicken dinners don’t have to be reserved for nights out

With simple ingredients you probably already have, you can whip up this entire one pan hibachi dinner recipe — chicken, vegetables, and fried rice — all in about 30 minutes. It’s fast, flavorful, and satisfying, and honestly, it’s healthier too because you control the oil, salt, and portions. Whether you’re looking for an easy weeknight meal, something fun for a date night in, or a balanced meal that doesn’t feel like “healthy food,” this is your ticket.

Why You’ll Love This Easy Hibachi Chicken Recipe

This recipe is a win on so many levels. First, it’s the flavor. That deep umami from the coconut aminos or soy sauce, mixed with butter, garlic, and a touch of sesame oil, soaks into every bite. The chicken is tender and juicy, the veggies stay vibrant and slightly crisp, and the fried rice tastes like it came straight from your favorite hibachi grill.

Second, it’s incredibly convenient. Even though it has three parts — chicken, veggies, and rice — everything cooks in the same skillet, and you can even cook it all back-to-back without washing the pan in between. It’s one of those hibachi chicken one pan dinner recipes that feels way fancier than the effort it takes. You’re getting a full, balanced plate of protein, vegetables, and starch without needing three different recipes.

Finally, it’s flexible. Don’t like mushrooms? Skip them. Want to use leftover rice or add shrimp instead of chicken? Totally fine. Whether you’re trying to make a hibachi chicken bowl recipe with extra sauce, or stick to a healthier version of hibachi chicken one pan dinner that’s gluten-free or dairy-free, this base recipe gives you a jumping off point.

What Is Hibachi Chicken Exactly?

Hibachi chicken is the American-Japanese version of grilled meat cooked over high heat, typically on a large flat-top grill (called a teppan). You’ve probably seen it made in restaurants where the chefs do a bit of a show, flipping spatulas and making onion volcanoes while cooking. At its core, hibachi chicken is just a quick stir fry of diced chicken, veggies, and fried rice, cooked in stages and served together with sauces like spicy mayo or yum yum sauce.

While it’s not technically traditional Japanese cuisine, the flavors of hibachi-style cooking — buttery, garlicky, umami-packed — are irresistible. At home, you can get close to that same sizzling plate taste by using a large skillet or wok and a few smart techniques.

Ingredients You’ll Need For This One Pan Hibachi Dinner

To make this a full meal, we break it into three components: the chicken, the fried rice, and the vegetables. But everything uses the same flavor profile and ingredients, making prep super simple.

For the Hibachi Chicken:
Boneless, skinless chicken breast or thighs work great. Cut them into small, bite-sized pieces so they cook quickly. The seasoning is simple but bold: olive oil, butter, coconut aminos (or soy sauce if not paleo), salt, pepper, and optionally garlic powder or a pinch of cayenne for heat.

For the Hibachi Vegetables:
A mix of zucchini, mushrooms, and onions is classic, but you can easily add bell peppers, broccoli, carrots, or snap peas if you prefer. Tossed with the same olive oil, butter, and coconut aminos, they cook until slightly caramelized and soft — but not soggy.

For the Fried Rice:
Use day-old cooked rice for the best texture. Jasmine or basmati is ideal. Add frozen peas and carrots, fresh garlic, scrambled eggs, and finish with butter, coconut aminos, and sesame oil. If you want to go low-carb, cauliflower rice works too!

How To Make Hibachi Chicken Step-By-Step (In One Skillet!)

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Step 1: Cook the Chicken

Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add your diced chicken along with a tablespoon of butter and a generous splash of coconut aminos. Season with salt and pepper. Stir occasionally and cook until the chicken is golden and cooked through — about 5-7 minutes depending on size. Once done, remove it to a plate and keep warm.

Step 2: Make the Fried Rice

In the same pan, add a little more oil if needed. Toss in frozen peas and carrots and cook until they soften. Add minced garlic and sauté for about 30 seconds. Push the veggies to the side of the pan and crack in two eggs. Scramble them until cooked through, then stir everything together. Add your cold rice and break it up in the pan, stirring with the vegetables and eggs. Add a tablespoon of butter and a few more splashes of coconut aminos. Stir fry until the rice is hot and toasty. Drizzle with toasted sesame oil and remove to another bowl or plate.

Step 3: Cook the Vegetables

Add the last bit of oil to the pan, then throw in your zucchini, mushrooms, and onions. Sauté over medium-high heat until the veggies are golden at the edges and tender-crisp, about 5-7 minutes. Add a little more butter and coconut aminos at the end to glaze them and boost flavor.

Step 4: Assemble Your Plate

Time to plate! Spoon a mound of fried rice onto each plate, then arrange hibachi chicken and vegetables alongside. Top with green onions or sesame seeds if you want a restaurant-style finish. Serve with spicy mayo or yum yum sauce for dipping — it’s that creamy tang that brings it all together.

Variations You Can Try

Swap in shrimp or steak for the chicken, or make a mix.

Use tamari or low-sodium soy sauce instead of coconut aminos.

Add a touch of mirin or rice vinegar for an extra layer of flavor.

Make it low-carb by using cauliflower rice instead of regular rice.

For more spice, stir in sriracha or chili garlic sauce to the chicken.

Add bean sprouts or shredded cabbage to the veggie mix.

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Storage & Reheating

This hibachi chicken one pan dinner stores beautifully in meal prep containers. It keeps in the fridge for up to 4 days. To reheat, just microwave or stir-fry in a hot skillet until warmed through.

Final Thoughts

This hibachi chicken recipe has become one of my favorite go-to dinners because it gives me everything I love about Japanese steakhouse takeout — buttery, flavorful chicken, sizzling veggies, and that rich fried rice — all made right at home, in one skillet, in under 30 minutes. Whether you’re cooking for the family, prepping lunches, or just treating yourself to a cozy night in, this easy hibachi dinner is sure to hit the spot.

If you’ve been searching for hibachi chicken one pan dinner easy or wondering how to make hibachi vegetables and chicken like your favorite restaurant, this is your answer.

Frequently Asked Questions

→ Can I use soy sauce instead of coconut aminos?

Yes, soy sauce works well, just be mindful of salt content.

→ Can I use cauliflower rice?

Absolutely, it's a great low-carb substitute for regular rice.

→ Is it freezer-friendly?

Yes, you can freeze the chicken and rice separately for up to 3 months.

→ Can I skip the spicy mayo?

Yes, it's optional, but adds a delicious creamy kick.

→ What vegetables can I substitute?

You can use broccoli, bell peppers, or green beans if preferred.