Homemade Hibachi Recipe

Imagine the sizzle of tender chicken hitting a blazing hot skillet, the aroma of garlic and sesame oil filling your kitchen, and vibrant vegetables caramelizing to perfection. This homemade hibachi recipe brings the full restaurant experience straight to your stovetop without the hefty bill. Whether you’re cooking for a busy weeknight dinner or impressing guests at a weekend gathering, this dish delivers bold, savory flavors in every single bite. Perfectly marinated chicken, crisp vegetables, and a creamy sriracha dipping sauce make this one truly irresistible meal. You’ll learn the best techniques, pro tips, ingredient breakdowns, and step-by-step instructions to master this dish at home.

Why You’ll Love This Recipe

This homemade hibachi recipe is everything you want in a weeknight dinner and more. First, it comes together quickly with simple, wholesome ingredients you likely already have on hand. The marinade deeply infuses the chicken with savory umami richness from coconut aminos and toasted sesame oil, while the rice vinegar adds a bright, tangy balance. The vegetables stay perfectly crisp-tender with gorgeous caramelized edges that add incredible texture to every forkful.

It is also naturally gluten-free when you use coconut aminos, making it an inclusive meal for the whole family. The homemade sriracha mayo brings a creamy, spicy kick that ties everything together beautifully. Best of all, you only need one skillet, which means minimal cleanup. Whether you call it a hibachi chicken recipe or a Japanese-style stir-fry, this dish never fails to impress.

Ingredients List for the Homemade Hibachi Recipe

These carefully selected ingredients work together to build layers of authentic hibachi flavor. The marinade keeps the chicken juicy and flavorful, the vegetables add color and crunch, and the sriracha mayo sauce brings everything to life.

For the Chicken Marinade:

• 1 1/2 pounds chicken breasts (cubed)

• 1/4 cup coconut aminos*

• 1/2 tsp ground ginger

• 2 tbsp rice vinegar

• 3-4 cloves garlic (minced)

• 1 tbsp toasted sesame oil

For the Vegetables:

• 1 large onion

• 3/4 cup carrot chips (cut into halves or fourths)

• 1 cup button mushrooms

• 1-2 medium zucchini

• 2 tbsp coconut aminos (or soy sauce if not GF)

• 1 tbsp rice vinegar

For the Sriracha Mayo Sauce:

• 1/2 cup mayo (or Greek/DF yogurt)

• 2 tsp coconut aminos (or soy sauce if not GF)

• 1/2 tsp garlic powder

• 2 1/2 tbsp sriracha sauce

• 1 tsp rice vinegar

Garnish:

• Sesame seeds (garnish)

Pro Tips

Getting your homemade hibachi recipe right comes down to a few critical techniques that make all the difference.

Marinate Long Enough: Do not rush the marinating process. Even 15-30 minutes allows the coconut aminos, garlic, and sesame oil to penetrate deeply into the chicken cubes. Overnight marinating delivers even bolder flavor and extra tenderness.

Use High Heat: Authentic hibachi flavor depends on high, consistent heat. Make sure your skillet is fully preheated over medium-high heat before adding your oil and chicken. This creates that signature golden-brown sear on the outside while keeping the inside moist and juicy.

Cook in Batches: Overcrowding your skillet drops the pan temperature and causes steaming rather than searing. Cook the chicken and vegetables in separate batches for the best caramelization and texture. This one small step dramatically elevates the final result and keeps every bite from turning mushy.

Instructions

Follow these simple steps to make the perfect homemade hibachi recipe every time.

Step 1: Add the chicken to a bowl with the marinade ingredients. Wrap and add to the fridge for 15-30 minutes. You can even marinate overnight.

Step 2: Over medium-high heat, add a skillet along with the toasted sesame seed oil along with the chicken. Cook until browned or until the internal temp is 165F. About 10 minutes.

Step 3: Once the chicken is cooked, remove it from the skillet and place it to the side.

Variations

One of the best things about this easy hibachi recipe is how effortlessly it adapts to different tastes and dietary needs.

Hibachi Shrimp: Swap the chicken for large shrimp. Shrimp cooks much faster, so reduce cook time to about 2-3 minutes per side. Keep the marinade the same for a delicious seafood twist.

Hibachi Steak: Use thinly sliced sirloin or ribeye in place of chicken. Marinate for at least 30 minutes and sear quickly over high heat for a restaurant-quality hibachi steak experience right at home.

Vegetarian Hibachi: Skip the protein entirely and double up on vegetables. Add tofu, edamame, or extra mushrooms for a hearty, plant-based version. The sriracha mayo sauce pairs beautifully with all of these options and keeps the dish satisfying and full of flavor.

Storage and Serving

Storage: Store leftover homemade hibachi in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a skillet over medium heat with a small splash of coconut aminos to restore moisture. You can also microwave in 60-second intervals, stirring in between.

Freezing: This dish freezes well. Place cooled chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions: Serve this dish over steamed white rice, cauliflower rice, or fried rice for a complete meal. Drizzle the sriracha mayo generously on top and sprinkle sesame seeds for garnish. A side of miso soup or a simple cucumber salad rounds out the plate beautifully and keeps the Japanese-inspired theme consistent throughout the meal.

FAQs

What is a homemade hibachi recipe?
A homemade hibachi recipe is a Japanese-style dish where marinated protein and vegetables are cooked over high heat in a skillet or on a griddle, mimicking the flavors of a hibachi restaurant.

Can I use soy sauce instead of coconut aminos?
Yes. Soy sauce works as a direct substitute if you are not following a gluten-free diet. Use it in equal amounts wherever coconut aminos are listed in the recipe.

How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165F. It should also appear golden-brown on the outside with no pink remaining in the center.

Can I make the sriracha mayo sauce ahead of time?
Absolutely. Mix all sauce ingredients together and store in a sealed jar in the refrigerator for up to one week. It actually tastes better after the flavors meld overnight.

What vegetables work best in this recipe?
Zucchini, mushrooms, onions, and carrots are classic hibachi vegetables. You can also add broccoli, snap peas, or bell peppers based on personal preference and what you have available.

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