Hibachi Chicken is a flavorful, simple weeknight dinner the whole family will enjoy. Inspired by a favorite Japanese steakhouse meal, this homemade hibachi chicken is lighter than restaurant versions and comes together in about 30 minutes. A quick, homemade Yum Yum sauce is included for dipping or drizzling.
This recipe was inspired by my daughter’s favorite hibachi dinner. It’s the same comforting, savory flavor you expect from a steakhouse but made at home with healthier ingredients—lean chicken and plenty of vegetables.
We skip the heavy oils and sodium-heavy sauces often found in restaurants, using coconut aminos and a touch of butter for richness. Serve with rice, quinoa, or cauliflower rice depending on your preference, and add the Yum Yum sauce for that classic hibachi finish.
Why this hibachi dinner works
- Quick and family friendly—ready in about 30 minutes.
- Brings restaurant-style flavors to your kitchen with no special equipment.
- Healthier than many hibachi restaurant options: lean chicken, fresh vegetables like mushrooms and zucchini, and lower-sodium coconut aminos.
- Includes a simple, homemade Yum Yum sauce that’s great for dipping or drizzling.
- Flexible—easy to swap chicken for steak, shrimp, or a combination of proteins.
Ingredients + Substitutions
- Chicken breasts – or tenderloins. Boneless, skinless chicken works best. Can be swapped for steak or shrimp.
- Olive oil – or avocado oil.
- Sesame oil – adds authentic flavor; use sparingly.
- Butter – use unsalted or a dairy-free alternative if needed.
- Onion – white or yellow, sliced thick.
- Baby bella mushrooms – sliced. Substitute broccoli, snap peas, or bell pepper if preferred.
- Zucchini – chopped. Any favorite vegetable will work.
- Garlic – minced (or garlic powder).
- Coconut aminos – a lower-sodium alternative to soy sauce; tamari or gluten-free soy sauce can be used instead.
- Lemon juice – optional, brightens the chicken.
- Salt and pepper – to taste.
- Garnish – green onions and sesame seeds, optional.
What is Yum Yum Sauce?
Yum Yum sauce (also called shrimp sauce) is a creamy, slightly sweet condiment served at many hibachi restaurants. It complements chicken, steak, shrimp, and vegetables and is easy to make at home using basic pantry ingredients.
Ingredients for Homemade Yum Yum Sauce
- Mayonnaise – regular or olive oil mayo.
- Ketchup – naturally sweetened varieties work best; substitute a paleo- or Whole30-compatible ketchup if needed.
- Butter – use ghee or dairy-free butter if preferred.
- Rice or apple cider vinegar – rice vinegar is more traditional, but ACV is fine.
- Paprika – gives color and mild flavor.
- Garlic powder – a small amount for savory balance.
- Salt – a pinch to bring out the flavors.
Instructions
1. Make the Yum Yum sauce: mix the mayonnaise, ketchup, melted butter, vinegar, paprika, garlic powder, and a pinch of salt. Chill in the fridge while you cook to let the flavors meld.
2. Prepare chicken and vegetables by dicing or slicing so everything cooks quickly.
3. Heat a heavy skillet or wok over medium-high heat. Add 1 tsp olive oil and 1/2 tsp sesame oil. Add diced chicken and 1 tsp lemon juice (optional). Cook, stirring, until the chicken is no longer pink and reaches 165°F.
4. In the last minute of cooking the chicken, stir in 1 tablespoon butter and 3 tablespoons coconut aminos. Allow the sauce to thicken slightly, then remove the chicken and sauce from the pan and keep warm.
5. In the same pan, add the remaining 1 tsp olive oil and 1/2 tsp sesame oil. Add the onions, mushrooms, and zucchini. Season with salt and pepper. Cook over medium-high heat until the vegetables are caramelized and tender.
6. In the last minute of cooking the vegetables, add the garlic, 1 tablespoon butter, and 1/2 teaspoon coconut aminos. Stir to combine.
7. Return the chicken to the skillet and toss with the veggies, or serve them separately for picky eaters.
8. Serve immediately with Yum Yum sauce and enjoy.
Hibachi Chicken Dinner Tips
- Use a large nonstick or cast iron skillet if you don’t have a griddle. A Blackstone or flat top works well too.
- For a teriyaki-style flavor, try a teriyaki glaze or extra coconut aminos.
- Cut the chicken into even, bite-sized pieces so it cooks uniformly.
- Adjust heat by adding sriracha or crushed red pepper to the Yum Yum sauce for a spicy kick.
This recipe is perfect for a weekday dinner that tastes special without the restaurant price or extra sodium.
Recipe FAQs
Stored in an airtight container in the refrigerator, the cooked chicken and vegetables will stay fresh for up to 4 days. Reheat gently in a skillet over low-medium heat for best texture.
Yes. Add sriracha or crushed red pepper to the Yum Yum sauce or drizzle hot sauce over the finished dish.
Yes. Use tamari or a gluten-free soy sauce if you need a gluten-free option. Opt for low-sodium varieties when possible.
What to serve with hibachi
Serve with brown rice, quinoa, or classic fried rice. For a low-carb option, use cauliflower rice. White rice, hibachi rice, or noodles also pair well.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. You can also freeze the cooked chicken and vegetables for up to three months; thaw overnight in the refrigerator and reheat gently in a well-oiled pan.
Looking for more healthy copycat recipes? Check these out:
Hibachi Steak
Healthy Chicken Lettuce Wraps | PF Changs Copycat
Healthy Chicken Ramen Noodle Stir Fry
Instant Pot Beef and Broccoli
Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
Instant Pot Chicken and Broccoli
Hibachi Chicken
Ingredients
For the Chicken and Veggies
- 1 1/2 lb chicken tenderloins or breasts, diced and seasoned with salt and pepper
- 2 tsp olive oil, divided
- 1 tsp sesame oil, divided
- 2 tbsp butter, divided
- 1/4 large onion (or 1/2 small), cut into thick slices
- 2 cups (8 oz) baby bella mushrooms, sliced
- 2 cups zucchini, chopped
- 2 cloves garlic, minced
- 3 1/2 tbsp coconut aminos, divided
- 1 tsp lemon juice (optional)
- Salt and pepper, to taste
Yum Yum Sauce
- 1/2 cup mayonnaise
- 4 tsp naturally sweetened ketchup
- 1 tsp rice or apple cider vinegar
- 1 tsp melted butter
- 1/2–1 tsp paprika
- 1/2–1 tsp garlic powder
- Pinch of salt
Instructions
- Mix the Yum Yum sauce ingredients and chill in the refrigerator while you cook.
- Dice the chicken and vegetables so they cook quickly and evenly.
- Heat a skillet or wok over medium-high heat. Add 1 tsp olive oil and 1/2 tsp sesame oil. Add diced chicken and lemon juice, if using. Cook until no longer pink.
- In the last minute of cooking the chicken, stir in 1 tbsp butter and 3 tbsp coconut aminos. Let the sauce thicken, then remove chicken and keep warm.
- In the same pan, add the remaining 1 tsp olive oil and 1/2 tsp sesame oil. Add the vegetables, season with salt and pepper, and cook until caramelized and tender.
- Add garlic, 1 tbsp butter, and 1/2 tsp coconut aminos to the vegetables during the last minute of cooking.
- Return chicken to the pan and toss with the vegetables, or serve separately. Serve with Yum Yum sauce.