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cropped closeup view of hibachi chicken and vegetables in a white bowl with yum yum sauce.
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Hibachi Chicken Recipe

This homemade hibachi chicken is easy, flavorful, and made in one skillet! A quick chicken hibachi dinner with vegetables and yum yum sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: asian, Japanese
Servings: 4 people
Calories: 518kcal
Author: Becky Hardin

Equipment

  • Wok or Wide-Bottomed Skillet

Ingredients

For the Yum Yum Sauce:

  • ½ cup mayonnaise
  • 1 tablespoon rice vinegar *
  • 1 tablespoon tomato paste **
  • 1 tablespoon low-sodium soy sauce

For the Chicken and Vegetables:

  • 2 tablespoons canola oil divided
  • 1½ pounds boneless, skinless chicken breasts cut into bite-sized pieces***
  • 1 tablespoon unsalted butter
  • 2 tablespoons low-sodium soy sauce divided
  • 1 medium yellow onion cut into large chunks
  • 1 medium zucchini quartered lengthwise and sliced ½-inch thick
  • 1 medium carrots sliced into thin coins
  • 8 ounces small brown mushrooms quartered

To Serve (Optional):

  • cooked rice or noodles
  • scallions sliced
  • red pepper flakes
  • toasted sesame seeds

Instructions

  • In a small bowl, whisk together the mayonnaise, rice vinegar, tomato paste, and 1 tablespoon soy sauce until smooth. Refrigerate until ready to serve.
    ½ cup mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon tomato paste, 1 tablespoon low-sodium soy sauce
    orange yum yum sauce in a glass container with a mini whisk.
  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil, then the chicken. Let it cook undisturbed for 2–3 minutes to develop some browning, then stir and continue cooking until the chicken is cooked through, about 6–8 minutes total.
    2 tablespoons canola oil, 1½ pounds boneless, skinless chicken breasts
    sautéed cubed chicken in a wok with a wooden spatula.
  • Reduce the heat to low. Add the butter and 1 tablespoon soy sauce to the pan and stir to coat the chicken until glossy. Transfer to a plate and cover with foil to keep warm.
    1 tablespoon unsalted butter, 2 tablespoons low-sodium soy sauce
  • Return the heat to medium-high and add the remaining 1 tablespoon oil. Add the onion, zucchini, carrot, and mushrooms. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred in spots, 5–7 minutes. Add the remaining tablespoon of soy sauce and stir to coat.
    1 medium yellow onion, 1 medium zucchini, 1 medium carrots, 8 ounces small brown mushrooms
    sautéed vegetables in a wok with a wooden spatula.
  • Serve the hibachi chicken and vegetables over rice or noodles with the yum yum sauce on the side. Top with scallions, red pepper flakes, and sesame seeds, if desired.
    cooked rice or noodles, scallions, red pepper flakes, toasted sesame seeds
    hibachi chicken and vegetables with yum yum sauce over rice in a white bowl.

Notes

*If you don't have rice vinegar, apple cider vinegar or white wine vinegar will work.
**For a spicy sauce, swap the tomato paste for sriracha.
***Boneless, skinless chicken thighs also work well here.
Tips:
  • If you love extra sauce, go ahead and double the yum yum. It’s great as a dip for roasted veggies or a sandwich spread later in the week.
  • Aim for uniform sizes when chopping the veggies and chicken so everything finishes cooking at the same time.
  • This recipe works great with steak or shrimp as well.
  • Let the chicken brown undisturbed. Searing the chicken without stirring builds flavor and gives that classic hibachi-style crust.
  • As the vegetables cook, they release liquid that naturally deglazes the pan, lifting up the browned bits left from the chicken and adding extra flavor to the mix.
  • Carrots tend to sink and get stuck under the other vegetables, so be sure to stir well and lift them from the bottom of the pan to prevent burning.
  • When serving over rice or noodles, I like to toss the cooked rice/noodles with some soy sauce and butter for extra flavor.
  • Nutritional information does not include optional ingredients.
Storage: Store hibachi chicken and vegetables in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 10g | Protein: 40g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 858mg | Potassium: 1190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2864IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg