Hibachi Chicken & Vegetables
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This easy Hibachi Chicken dinner cooks fast on a Blackstone griddle and disappears even faster! Made with tender chicken and fresh vegetables — broccoli, onions, bell pepper, zucchini, and mushrooms — my homemade version skips the MSG and processed mixes, giving you Japanese steakhouse flavor with simple, real ingredients.
“Made this tonight!! It was amazing! Thank you for the recipe!” — Elizabeth
Sheila’s Recipe Snapshot
What’s the secret to making restaurant-quality hibachi at home? A hot griddle and a little prep work!
Hibachi, literally “fire bowl”, is a traditional Japanese charcoal cooking device with a grate. In America, the hibachi food we love is typically prepared on an electric or gas flat top grill (or griddle).
With this cooking technique, everything happens quickly — like with stir fry recipes — so it’s best to measure and prep all the ingredients before you even turn on the heat.
Ingredient Notes for Blackstone Hibachi Chicken
- Chicken — A pound of boneless, skinless chicken breasts will make four servings. If you prefer dark meat, use boneless, skinless chicken thighs which stay juicier under high heat.
- Veggies — Onion, bell pepper, zucchini, mushrooms, and broccoli create that classic hibachi-style mix of color and texture. Add them to the griddle in the order listed in the recipe instructions so firmer vegetables cook through without overcooking the more tender ones.
- Fresh garlic and ginger — Along with onions, these aromatics are the base for a delicious final outcome! Cook just until fragrant, being careful not to burn!
- Soy sauce — Soy sauce adds a lot of flavor, but is also loaded with sodium, so be careful if adding more salt to the dish. I always purchase healthier low-sodium soy sauce and feel it is just as flavorful.
- Oils — Since hibachi cooks over high heat, use a neutral oil with a high smoke point like vegetable or canola oil to prevent burning or bitterness. Avocado and sunflower oil work well, too. You’ll also use a few drops of sesame oil for that signature hibachi flavor.
Variations and Substitutions
- More Protein Options. Swap the chicken for thinly sliced steak, shrimp, or pork tenderloin. Add shrimp at the end since they cook quickly, and slice steak against the grain for maximum tenderness.
- Change Up the Veggies. If you like, try julienned carrots, snap peas, bean sprouts, cabbage, or bok choy. Cut everything into similar sizes so they cook evenly on the hot griddle.
How to Make Hibachi Chicken and Vegetables
The dish comes together so quickly that you’ll want to practice mise en place — the French term for measuring and gathering all the ingredients needed ahead of time.
PREP THE INGREDIENTS. Peel and mince garlic cloves, grate fresh ginger, and cut the chicken into 1-inch cubes. Cut mushrooms in half, cut the onion and bell pepper into strips, and cut the zucchini into bâtonnets.
Now that the vegetables are ready, assemble them on a tray along with squeeze bottles filled with oil and soy sauce, sesame oil, black pepper, and butter — and place it near the griddle so you’ll have what you need at your fingertips as you prepare the food.
PREHEAT THE GRIDDLE. Preheat the griddle to medium-high heat and warm the vegetable oil and sesame oil. Add the minced garlic and grated ginger and cook until fragrant, being careful not to burn the garlic.
SEAR THE CHICKEN. Immediately add the chicken and sear on the hot griddle, turning frequently, until light golden brown and smelling delicious. Use a squirt bottle to add soy sauce, then add a pat of butter. Stir until well coated. Use your long spatula to push the chicken to the side of the griddle in an area with lower heat to keep it warm.
COOK THE VEGETABLES. Again, warm up a bit of vegetable oil and sesame oil. You’ll want to add the vegetables in order, based on which ones will require more time for cooking. Let’s start with the broccoli and sauté it for 3 or 4 minutes. Next, add the onion and bell peppers — now the aroma is really irresistible!
Add the mushrooms and zucchini last, along with a pat of butter and soy sauce. Cook and stir all this together until the vegetables are just tender — you don’t want the zucchini getting mushy!
SERVE. Use two long-handled spatulas to scoop up the chicken and vegetables and transfer them to a large platter. Gather everyone around the table and dig in!
More Recipe Success Tips
Storage and Reheating Tips
- To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Keep in mind that the zucchini and mushrooms will soften slightly when reheated.
- To Reheat: Warm in the microwave until heated through or reheat in a skillet over medium-high heat for best texture.
Frequently Asked Questions
You may need to cook in batches, but you can use a large skillet over the stove instead.
Absolutely! Beef tenderloin tips are great for hibachi cooking, but any tender, lean cut of beef steak will do.
All the ingredients in this recipe are naturally gluten free with the exception of soy sauce, which often contain soy and wheat. If you have a gluten intolerance, be sure to look for a gluten free soy sauce or use coconut aminos as a substitute.
Looking for More Asian-inspired Recipes?
This easy orange chicken stir fry, and my chicken meatballs with honey garlic sauce are family favorites. I have a yummy chicken fried rice recipe, too!
What to Serve with Hibachi Chicken
Steam a big bowl of white rice (my favorite is jasmine rice) ahead of time and ladle hibachi chicken and vegetables on top. Oh, and don’t forget the yum yum sauce for dipping!
Since the griddle is still hot, you could easily stir fry up a batch of hibachi rice with a couple of beaten eggs, scallions, soy sauce, and butter.
Or, to keep this meal low carb, skip the rice and yum yum sauce altogether — it’s still amazingly delicious!
More Fan Favorites
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Hibachi Chicken & Vegetables
Equipment
- Griddle or flat top gas grill
Ingredients
Hibachi Chicken
- 1 lb. boneless skinless chicken, cut into cubes
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon black pepper
Hibachi vegetables
- 1 tablespoon vegetable oil
- ½ teaspoon sesame oil
- ½ large white onion cut into strips
- 2 small zucchini cut into strips
- 1 cup mushrooms halved
- 1 cup broccoli florets
- ½ large bell pepper cut into strips
- ½ tablespoon unsalted butter
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
- Yum Yum Sauce for serving
Instructions
Chicken
- Preheat the griddle to medium high heat and warm the vegetable oil and sesame oil. Add the minced garlic and grated ginger and cook until fragrant, being careful not to burn the garlic.
- Immediately add the chicken and sear, turning frequently, until light golden brown. Add the soy sauce and butter, stirring until well coated.
- Season with salt and pepper, to taste. Keep warm until ready to serve.
Vegetables
- Again, add vegetable oil and sesame oil to the griddle and heat until warm.
- Add the broccoli and sauté for 3 – 4 minutes, until crisp tender. Then, add the onion and bell peppers and cook for 3 – 4 minutes.
- Last, add the mushrooms, zucchini, butter, and soy sauce. Add a few grinds of black pepper.
- Cook and stir until the vegetables are just tender.
Notes
- No Blackstone? You may need to cook in batches, but you can also use a large skillet over the stove instead.
- Gluten-Free Note: All ingredients are naturally gluten-free except soy sauce, which typically contains wheat. Use gluten-free soy sauce or substitute coconut aminos if needed.
- Bâtonnets: Trim the ends from the zucchini, square off the sides, and slice into ¼-inch planks. Cut each plank into ¼-inch sticks.
- Griddle Cooking Tip: Start with firmer vegetables (like carrots and broccoli), then move them to a cooler zone while cooking tender to keep everything crisp-tender.
- To Store: Refrigerate leftovers in an airtight container for up to 3 days. Zucchini and mushrooms will soften slightly upon reheating.
- To Reheat: Warm in the microwave or reheat in a skillet over medium-high heat for the best texture.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
delicious!
Our new go-to meal. I love how quickly it came together. It’s delicious and so simple!!
I made it tonight – first time cooking on new Blackstone – my husband and I thought it was delicious! Thanks for the recipe – it’s a keeper!
Super easy for the most part to make… smells and tastes great! Definitely a do over…
So much better than any other recipe I have tried for habachi chicken! Thak you! This one is a keeper!
We had friends over and made this. Everyone loved it! Thanks for a tasty recipe!
Love this recipe, we have a new Blackstone also, and this was a great inaugural recipe!
The chicken is so juicy and flavorful! We love this for a hibachi dinner in!
This was my first time making this let alone my second dinner on the new griddle. It was GREAT, loved by all except the 2 year old. No changes or additions are needed, just used the garden veggies we had at home. We will definitely make this again and incorporate steak and chicken next time, and hopefully I will get better using the griddle.
Made this and let me say OH MY GOODNESS!! It was so good. I did make a few changes, only because I didn’t have sesame oil, I used rice vinegar and a splash of teriyaki sauce. This will definitely be on my dinner rotation!!!
Delicious
Sounds delicious
Made this tonight!! It was amazing! Thank you for the recipe!