Easy Hibachi Chicken with Fried Rice

Name: Easy Hibachi Chicken with Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 8–10 boneless, skinless chicken thighs, diced into 1–2 inch cubes; Salt and pepper, to taste; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon mirin; 2 tablespoons minced garlic; 1 tablespoon honey; 1 tablespoon olive oil; ½ tablespoon butter; ½ onion, sliced; 227 grams mushrooms, quartered; 1–2 zucchini, sliced; 1 tablespoon soy sauce; 1 tablespoon butter; 1 tablespoon minced garlic; 3 cups cooked jasmine rice (preferably day-old); 2 eggs; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 cup frozen peas

Jump to Recipe·Print Recipe

The first time I ever experienced hibachi cooking was at a Japanese steakhouse, where the chef put on an incredible show—flipping shrimp into the air, creating onion volcanoes, and expertly searing chicken right in front of us. While I can’t replicate the theatrical flair of a hibachi chef, I can certainly recreate the bold flavors at home.

Hibachi-style chicken is a fantastic recipe for beginners because it’s straightforward, requires minimal ingredients, and delivers restaurant-quality taste. Paired with simple fried rice and sautéed vegetables, this dish is a complete meal that’s quick, healthy, and packed with umami flavor.

Why You’ll Love This Recipe

Easy to make: No fancy techniques required—just simple stir-frying.

Beginner-friendly ingredients: Uses pantry staples like soy sauce, garlic, and rice.
Quick & healthy: Cooks in under 30 minutes with lean protein and fresh vegetables.
Customizable: Swap chicken for shrimp, tofu, or beef, and use any vegetables you have on hand.

Ingredients and Preparation

For the Hibachi Chicken

Chicken thighs or breasts – Chicken thighs stay juicier, but breasts work if you prefer leaner meat.
Soy sauce – The base of the savory sauce; opt for low-sodium to control salt levels.
Garlic & butter – A classic combo that enhances flavor and richness.

Hoisin sauce & honey – Add sweetness and depth. Hoisin can be substituted with teriyaki sauce.
Mirin – A Japanese sweet rice wine that balances flavors. If unavailable, use rice vinegar with a bit of sugar.
Olive oil – Helps sear the chicken and prevents sticking.

For the Hibachi Vegetables

Zucchini, mushrooms, and onions – These create a flavorful, slightly caramelized medley. Feel free to add bell peppers or broccoli.
Soy sauce & butter – Give the veggies their signature hibachi taste.

For the Fried Rice

Cooked rice – Day-old, cold rice works best to prevent mushiness.

Eggs – Scrambled into the rice for added protein and texture.
Soy sauce & oyster sauce – Deepen the umami flavor. If you don’t have oyster sauce, substitute with more soy sauce or a splash of Worcestershire.
Garlic & butter – Essential for the rich, garlicky base.

Frozen peas – Add sweetness and color.

Step-by-Step Instructions

Step 1: Cook the Chicken
Heat olive oil in a large pan or wok over high heat. Add butter and let it melt. Once hot, add diced chicken and season with salt and pepper. Stir-fry for about 5–6 minutes until the chicken is golden and fully cooked. Pour in soy sauce, hoisin sauce, mirin, garlic, and honey. Stir well until the sauce thickens slightly and coats the chicken. Remove from heat and set aside.

Step 2: Sauté the Vegetables
In the same pan, add olive oil and butter. Once melted, toss in the onions, mushrooms, and zucchini. Stir-fry for about 1–2 minutes, then add soy sauce. Continue cooking until the vegetables are slightly caramelized but still crisp-tender. Remove from heat.

Step 3: Prepare the Fried Rice
Melt butter in a wok or large skillet over high heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the cold, cooked rice, breaking up any clumps. Add soy sauce and oyster sauce, stirring to coat the rice evenly. Push the rice to one side of the pan and crack in the eggs. Scramble until nearly set, then mix into the rice. Finally, toss in the peas and cook for another minute.

Step 4: Serve and Enjoy
Plate the fried rice with hibachi chicken and vegetables. Serve with a drizzle of yum yum sauce or extra soy sauce.

Beginner Tips and Notes

Use cold, day-old rice – Fresh rice will turn mushy. If you need to use freshly cooked rice, spread it on a tray and refrigerate it for 30 minutes before using.

High heat is key – Hibachi-style cooking relies on quick, high-heat cooking. Use a wok or large pan and let it get very hot before adding ingredients.
Don’t overcrowd the pan – Cook in batches if needed to avoid steaming instead of searing.
Swap ingredients freely – This recipe is versatile. Substitute chicken with shrimp, tofu, or even steak. Use any veggies you have on hand, such as bell peppers, carrots, or snap peas.

Serving Suggestions

Dipping sauces: Serve with homemade yum yum sauce, teriyaki glaze, or spicy mayo.
Side dishes: Miso soup, edamame, or a fresh cucumber salad complement this meal beautifully.
Storage tips: Store leftovers in airtight containers in the fridge for up to 4 days. Reheat on the stove or in the microwave. The fried rice and chicken can also be frozen for up to a month.

Ready to Try This Easy Hibachi Chicken?

Now that you know how simple it is to make hibachi-style chicken at home, give it a try! Let me know in the comments how it turned out, or tag me on social media with your delicious creations. Cooking at home doesn’t have to be complicated—just flavorful and fun.

FAQ About Hibachi Chicken with Fried Rice

Can I use chicken breast instead of thighs?

Yes! Chicken breasts are a leaner option and will work well in this recipe. Just be careful not to overcook them, as they can dry out faster than chicken thighs.

What is the best rice to use for hibachi-style fried rice?

Day-old, refrigerated jasmine rice is ideal because it stays firm and doesn’t become mushy when stir-fried. If you only have fresh rice, spread it on a tray and let it cool in the fridge for at least 30 minutes before using.

Can I make this recipe without oyster sauce?

Absolutely! If you don’t have oyster sauce, you can replace it with extra soy sauce or a splash of Worcestershire sauce for a similar depth of flavor.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to four days. Reheat in a pan over medium heat with a splash of water or soy sauce to keep the rice from drying out. You can also microwave it in short intervals, stirring in between.

More Relevant Recipes

Shrimp Fried Rice Recipe