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This hibachi chicken and vegetables recipe is inspired by Japanese steakhouses but tastes even better. Quick to make on a grill or in a skillet, it’s ready to eat in less than 30 minutes and perfect for pairing with hibachi fried rice and hibachi ginger sauce!
Gluten-free and dairy-free, the chicken always turns out tender and juicy, and the veggies stay perfectly crisp-tender for a family-friendly meal that leaves even picky eaters cleaning their plates.
Better-Than-Restaurant Hibachi Chicken and Vegetables
Who doesn’t love a hibachi experience? My family likes to go to our local Japanese steakhouse for special occasions, and it’s always so fun. However, most of the time, we prefer to make our favorite hibachi chicken and vegetables recipe at home.
Perfect for any time of the year, this is one dish I know I can count on whether I’m meal prepping, hosting a crowd, or just feeding the family on a busy weeknight. Savory, tangy, and satisfying, it tastes even better than restaurant versions and couldn’t be easier to make!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: I prefer to use boneless, skinless chicken breasts, cutting them into bite-sized pieces so they cook evenly. You can also use boneless, skinless chicken thighs if that’s what you like best.
- Olive Oil: This coats the chicken and veggies, helping the seasonings stick and creating a beautiful seared exterior while adding a boost of healthy fats. Avocado oil also works well, if preferred.
- Coconut Aminos: A soy-free and gluten-free soy sauce alternative, this creates the savory, umami flavor we want in hibachi recipes. Tamari works well, too. Or, if soy and gluten aren’t a concern, low-sodium soy sauce is also great.
- Spices: Garlic powder, salt, and pepper add a little extra oomph to the chicken. Then, I use a dash of salt and pepper to flavor the veggies, too.
- Hibachi Vegetables: I use a combination of zucchini, carrots, onion, and broccoli, but feel free to mix and match whatever you have on hand! Mushrooms, green beans, bell peppers, and bok choy make great additions.
- Butter: This adds richness and creates a glossy finish.
- Sesame Seeds: Technically optional, but highly recommended, these complete the entire experience, adding a subtle nutty taste and satisfying crunch.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Hibachi Chicken and Vegetables
- Season the chicken: Toss the hibachi chicken ingredients in a bowl, coating the chicken evenly.
- Cook the chicken: Heat a flat top grill, Blackstone griddle, regular skillet, or wok over medium-high heat, and cook the chicken on all sides until it’s no longer pink. You’ll know it’s done when it reaches an internal temperature of 165°F!
- Flavor: Toss the chicken with coconut aminos, and cook another minute or so. Then, set the chicken aside.
- Cook the vegetables: Toss the veggies with more oil, salt, and pepper. Then, cook them just until they’re tender-crisp.
- Combine and serve: Return the chicken to the pan with the veggies, and toss the mixture with butter and coconut aminos. Sprinkle sesame seeds or fresh scallions on top, and enjoy warm with hibachi fried rice, frozen veggie fried rice, or cauliflower rice and ginger sauce, teriyaki sauce, or yum yum sauce!
Kitchen Tools I Use
- Flat-Top Grill or Large Skillet
- Instant-Read Thermometer
- Measuring Cups
- Measuring Spoons
How to Store and Reheat
Leftovers store and reheat super well. So, I like to prep an extra batch for quick, easy meals! Once cool, I transfer the chicken and veggies to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 3 months.
To serve, thaw the chicken and veggies in the fridge overnight. Then, warm them on the grill or in a skillet over medium heat just until they’re heated through, and the veggies are crisp. You can also use the microwave, but it tends to make the veggies a little soggy.
More Easy Chicken Recipes To Try
- Skillet Chicken Shawarma
- Lemon Pepper Parmesan Chicken Skewers
- French Onion Chicken Bake
- Sheet Pan Chicken Fajitas
Hibachi Chicken and Vegetables
Ingredients
Chicken
- 2 pounds chicken breast cut into bite-sized cubes
- 1 tablespoon olive oil
- 1/4 cup coconut aminos
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 2 zucchini sliced
- 2 carrots sliced
- 1 onion sliced
- 2 cups broccoli florets
- 1 to 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Mushrooms green beans, bell peppers
For finishing
- 2 tablespoons butter
- 1-2 tablespoons coconut aminos
- Sesame seeds for garnish
Instructions
- Heat a flat top grill or large skillet over medium-high heat.
- Toss chicken with olive oil, salt, pepper, and garlic powder.
- Cook chicken for 6 to 8 minutes, turning occasionally, until cooked through.
- Add coconut aminos and cook 1 to 2 more minutes. Remove and set aside.
- Add vegetables with olive oil, salt, and pepper. Cook for 5 to 7 minutes until tender-crisp.
- Return chicken to the pan with vegetables.
- Add butter and a splash of coconut aminos. Toss until coated and glossy.
- Sprinkle with sesame seeds before serving.
Notes
1. Cook the fried rice first and set aside or keep warm.
2. Cook the chicken and remove from the pan.
3. Cook the vegetables until tender-crisp.
4. Combine chicken and vegetables, finishing with butter and coconut aminos.
5. Prepare the ginger sauce while everything cooks.
6. Serve with fried rice, topped with chicken and vegetables, and drizzle or dip with ginger sauce.
