Easy to make, this Japanese-style hibachi at home is the perfect family dinner or fun entertaining recipe. It’s naturally gluten-free with dairy-free options as well. Hibachi chicken and veggies pair together perfectly with fried rice, and it’s all topped up with a flavorful Homemade Yum Yum sauce. Make this on an outdoor griddle for the ultimate ease and easy cleanup, or on the stovetop in a large skillet.
Going out to a Japanese steakhouse for hibachi is fun, but it’s also super easy and budget-friendly to make it home!
It’s the perfect recipe for outdoor cooking if you have a griddle. And it makes for easy entertaining with very little cleanup.
This hibachi at home is made with chicken and a mix of veggies that’s perfect for late summer and early fall. But you can make this year round as well.
There are also options to use tender steak bites, shrimp, and some different veggie combinations too.
Hibachi Chicken & Hibachi Vegetable Ingredients
- Hibachi Chicken – either boneless skinless chicken breasts or chicken thighs cut into bite-sized pieces makes the most budget friendly option. But you can make hibachi steak by cubing up tender steak or shrimp for hibachi shrimp.
- Hibachi Vegetables – I’m using a mix of zucchini, red onions, and red bell peppers in this recipe. Mushrooms, carrots, and small florets of broccoli are also common in hibachi. For harder veggies like carrots, broccoli, or green beans, you want to blanch them first before adding them to the griddle.
- Avocado oil – is the perfect oil for high heat, but you can use any cooking oil you’d like.
- Butter – is a classic flavor in hibachi. It has a lower heat tolerance than cooking oil, so when you put them together it’s perfect.
- Garlic & ginger – adds the right flavor to hibachi at home. Minced fresh ginger and garlic are worth a little effort. Use a garlic press for ease and ginger from the tube for a shortcut.
- Soy sauce – or coconut aminos both work here. If you’re gluten free, make sure your soy sauce is gluten free and low sodium for the best flavor.
- Honey – or pure maple syrup both work to add a touch of sweetness to the chicken to mimic a ‘teriyaki-like’ sauce.
- Toasted sesame oil – is classic with hibachi and adds depth of flavor.
Hibachi Rice Ingredients
- Cooked white rice – leftover cooked white rice is essential for fried rice because fresh rice clumps when you try to stir fry it.
- Avocado oil – is my favorite, but any cooking oil of your choice works here.
- Green onions – slivered green onions add lots of flavor.
- Peas & carrots – I use a little grated carrot so it cooks quickly and frozen peas added in at the end.
- Coconut Aminos – or good quality soy sauce. I buy a low-sodium gluten-free soy sauce.
- Eggs – are classic in fried rice and add both texture and protein.
How to make this recipe step by step
Step 1: Start by making the fried rice. Preheat a Blackstone griddle, flat top grill, or large skillet. You’ll sauté a green onion in a little butter and your favorite cooking oil. Then add day-old, cooked white rice and break it up as you stir fry over medium high heat.
From there, add the eggs and when they’re scrambled and fully cooked into the rice, add the grated carrots and frozen peas. Then season to taste with soy sauce and sesame oil.
Remove the fried rice from the griddle or frying pan and set it aside in a covered serving dish to keep warm. You can do this in the oven at 200°F.
Step 2: Add some cooking oil and butter to the griddle or frying pan and sauté the veggies.
When the veggies are just tender, it’s time to move them to the cool side of the griddle, or you can also remove them to a bowl, cover and keep warm with the fried rice.
Step 3: Add the chicken to the griddle or frying pan and stirfry with garlic and ginger, in a touch of butter and oil.
Step 4: When the chicken is almost done, add coconut aminos or soy sauce and a little honey or maple syrup to make a quick teriyaki sauce.
Remove the chicken and veggies from the griddle and serve with the fried rice and a batch of Homemade Yum Yum Sauce.
Ways to serve this
- This Hibachi at Home is best served with homemade Yum Yum Sauce. It adds a lot of flavor and the creamy element really makes this hibachi dinner over the top delicious.
- For dessert serve something refreshing like my Coconut Lime Ice Cream or Coconut Lime Tart. My Raspberry Ice Cream or Peach Sorbet are also nice options.
FAQ’s
Garlic, butter, and soy sauce are all primary flavors for hibachi. Mirin is often used as well, but it can be difficult to find a quality brand so I don’t personally use it.
High heat creates a seared flavor that is classic ‘hibachi flavor.’ Also, garlic, butter, and soy sauce are classic hibachi flavors.
Storing leftovers
- To store – store any leftover hibachi dinner separately in containers for up to four days in the refrigerator.
- Make ahead – you can cut the veggies up 2 to 3 days in advance and store them in an airtight container in the refrigerator. You can also make the Yum Yum sauce ahead and refrigerate it.
- Reheating: add any hibachi dinner leftovers to a skillet with a little water and heat over medium-high, covered, until the leftovers are heated.
- To freeze – the chicken and rice can be frozen, but the veggies will turn to mush. Freeze in an airtight container for up to one month, thaw in the fridge overnight and reheat as directed above.
Tips & Tricks
- Prep everything ahead so you can focus 100% on what you’re doing once you are cooking. Hibachi dinner is like a stirfry because it comes together quickly, and you don’t want to scramble for any ingredients you haven’t prepped.
- We prefer coconut amino with hibachi dinner because it adds a savory depth and a touch of sweetness. If you use soy sauce, be careful to season to taste and not overwhelm with salt. I like to use a low-sodium soy sauce for as much savory flavor as possible.
Dietary Options & Substitutions
- Dairy-free – this recipe can easily be dairy-free by using dairy-free butter. You can omit the melted butter in the Yum Yum Sauce and the hibachi dinner and use cooking oil instead.
- Paleo – to make this recipe Paleo, use ghee and avocado oil, and follow the Paleo suggestions in my Yum Yum sauce recipe.
More Stir Fry Recipe Inspiration
I really hope you enjoy this Hibachi at Home recipe! If you get a chance to make this, I’d love to hear from you in the comments.
Hibachi at Home
INGREDIENTS
Hibachi Fried Rice
- 1 cup dry white rice - cooked, cooled, and refrigerated overnight
- 2 tbsp salted butter
- 1 tbsp avocado oil - or cooking oil
- 1/4 cup green onion - thinly sliced
- 3 eggs - beaten
- 1/2 cup grated carrots
- 1/2 cup frozen peas
- 2 tbsp coconut aminos - or gluten-free low-sodium soy sauce, more or less to taste
- 2 tsp toasted sesame oil
Hibachi Chicken & Vegetables
- 2 tbsp avocado oil
- 4 tbsp salted butter
- 2 zucchini - halved and sliced 1/4", 1 pound
- 1 red onion - halved and sliced 1/4"
- 1 large red bell pepper - cored, seeded, and sliced 1/2"
- 1.5 pounds boneless, skinless chicken breasts - or chicken thighs
- 2 cloves garlic - minced
- 1 tbsp ginger - minced
- 1/4 cup coconut aminos - or gluten-free, low-sodium soy sauce
- 1 tbsp pure maple syrup - honey, or sugar
INSTRUCTIONS
- The day before cooking hibachi at home, cook the dry white rice, I use my Instant Pot Recipe in the recipe notes. The day of cooking, prep all the ingredients before beginning to cook.
- Preheat an outdoor griddle over medium or a large (15") skillet. When the griddle/pan is hot, add the butter and oil. As the butter melts add the green onion and cold cooked rice.
- Break up the rice with a spatula. When the rice is fried and softened, add the eggs. When the eggs are scrambled, add the grated carrots and frozen peas, cook just until done.
- Drizzle with the coconut aminos/soy sauce and sesame oil to taste. Remove the fried rice from the griddle to a serving bowl. Cover and keep warm.
- Add 1 tbsp oil and 2 tbsp butter to the griddle or a 2nd large skillet. When the butter melts, add the zucchini, onion, and bell pepper. Cook over medium-high heat stirring as the veggies brown until they're tender.
- Move the veggies to the cool side of the griddle or remove to a serving dish, cover and keep warm with the rice.
- Add the remaining 1 tbsp oil and 2 tbsp butter to the griddle. Next add the garlic and ginger, and cook stirring constantly for 30 seconds before adding the chicken.
- Sauté the chicken until almost done, then add the coconut aminos/soy sauce and maple syrup. Cook just until the chicken is done.
- Remove the chicken and veggies from the griddle and serve with the Fried Rice and Homemade Yum Yum Sauce.