Easy Hibachi At Home

Put down the phone — you're gonna flip for this delicious Takeout Fake-out recipe. My super easy Hibachi at Home comes together in about 30 minutes and costs a fraction of what you would pay to eat out. Load up on perfectly chargrilled chicken, a smattering of veggies, and sweet saucy goodness over steamed rice for a wholesome, tasty meal.

Why We Love This Recipe

When Hubs was on his way home one night last week, he was all amped up to get Bang Bang Hibachi, one of our favorite inexpensive takeout options here in Nashville. When he arrived, there was a sign out front saying they were closed for maintenance. Whomp whomp. He was so sad!

Don't worry though, the story doesn't end there. My friends, I was able to turn Joe's frown upside down. With just a few chicken thighs, a bunch of veggies that were knocking around my crisper drawer, some pantry staples, and an awesomely delicious store-bought shortcut, I had all the goods I needed to make hibachi at home.

Granted, this is not an authentic Japanese recipe because a.) I used a gas grill and the stovetop rather than a traditional charcoal hibachi, and b.) I'm a white girl with a global pantry, so I used basmati rice instead of short-grained sticky and/or fried rice and store-bought Japanese BBQ sauce. That said, the results were glorious.

Y’all. In roughly 35 minutes, start to finish, I had made an enormous portion of one of our favorite comfort foods and it was JUST AS GOOD as Bang Bang’s. Excuse the self-adulation, but I knocked it out of the damn park and I swear that you can too; hibachi at home is within your grasp. Get after it. You won’t be sad you did.

Ingredients & Substitutions

When you look at the ingredient list for this easy homemade hibachi, it might look intimidating. Don't let that stop you! Remember that you can adjust this recipe (and dang near ALL recipes) to fit what you like and what you have on hand.

Here's what to grab:

• Boneless, Skinless Chicken Breasts or Thighs - I prefer thighs because they're juicier, but Joe prefers breasts. Use whatever you prefer! You can also swap in steak, shrimp, salmon, or tofu if you prefer.
• Garlic Powder - For extra allium goodness.
• Toasted Sesame Oil - For savory depth of flavor.
• Teriyaki Sauce or Japanese BBQ Sauce - Feel free to make your own, or grab a store-bought cheat to make life a little easier. PRO TIP: Costco has been selling huge 34-oz bottles of Bachan's for less than $10, which is a steal considering my local Publix sells a 17-oz bottle for $14.
• Olive Oil - No need to bust out the good stuff here. Any cooking oil you like can be used.

• Broccoli - Fresh or frozen will do great here.
• Onion - Either yellow or red are my preferred options, but white onion or shallots can also be used.
• Green Onions - You'll use the whites to cook with and the greens for garnish.
• Carrot - Any color will do. You can also swap in parsnips.
• Bell Pepper - I prefer using red, orange, or yellow bell pepper for a sweeter flavor. For more of an earthy vibe, opt for green.
• Zucchini - Any type of summer squash will work.

• Kosher Salt - The wide flakes of kosher salt make it easier to season without over-salting. If you are using a different type of salt, please refer to this conversion chart.
• Garlic - We like LOTS of garlic, so I use both powder and fresh cloves. Feel free to adjust to your preferences.
• Butter - Butter adds a bit of richness, but you can swap in heart-healthy olive oil or vegan butter if you prefer.
• Rice of Choice - Oven-steamed basmati rice is my go-to, but feel free to swap in jasmine, brown, sticky, or even fried rice depending on what you have on hand. To cut back on prep, you can use microwavable rice pouches!

• Sriracha - Optional, depending on your heat preference. If you're having trouble getting your hands on some because of the shortage, try gochujang, Sriracha's smoky Korean cousin.
• Toasted Sesame Seeds - Optional, but tasty.
• Yum Yum Sauce - Make your own using ½ cup (Kewpie) mayo, 1.5 tablespoons ketchup, 1.5 teaspoons seasoned rice vinegar, 1 teaspoon paprika & ½ teaspoon garlic powder, or grab a bottle from the store to cut back on prep time.

How To Make Hibachi At Home

You're going to flip when you see just how quick and easy it is to make homemade chicken hibachi and veggies at home. Here's how it's done:

Step 1: Marinate Chicken. In a small container, marinate chicken with garlic powder, sesame oil, and Teriyaki Sauce/Japanese BBQ Sauce while you make rice.

Step 2: Grill Chicken. Grill marinated chicken over high heat (abour 450-500F) for 7-10 minutes per side, or until the meat temp reaches 165F. Set aside to cool for 10 minutes, then cube into bite-sized pieces.

Step 3: Bake Rice. Preheat oven to 450F. Add all rice ingredients to a 2-quart baking dish and tightly cover with foil. Bake for 25 minutes, remove from oven, and fluff with fork.

Step 4: Stir-Fry Veggies. In a separate sauté pan or wok, heat 2 tablespoons of olive oil. Add veggies in the following order: broccoli for one minute, then add onions, scallions, & carrots, let that go for 2-3 mins, then bell peppers for another minute, then add the squash, stir for a minute, then add cubed chicken, reserved juices & marinade, cover, and let steam for 1-2 minutes, keeping pan moving.

When veggies are close to being cooked to your ideal doneness remove lid and add: garlic, Sriracha (if using), and butter. Stir to coat and let vegetables continue to cook and sauce thicken. Test a piece of chicken to make sure it hits 165F before serving.

Step 5: Assemble & Serve. To plate, scoop some rice into a bowl and cover it with a heap of veggies and chicken. Make sure to get some of that sauce! Garnish with desired toppings. Eat dat shizzzz. It’s. So. Good.

Optional Variations

While this homemade chicken & veggie hibachi bowl is pretty stellar as is, there's always room for customization. Here are a few COAGA-approved variations:

• Use Fried Rice. To make hibachi-style fried rice: Heat 4 tablespoons olive oil and 2 tablespoons butter in a non-stick sauté pan or wok. Add 2 cups of cooked, cooled rice and stir to coat. Add: ¼ cup soy sauce (or tamari if GF), 1 teaspoon toasted sesame oil, 1 teaspoon red pepper flakes (if using), and 3 cloves minced garlic. Cook, stirring occasionally, until rice is crispy in places.
• Hibachi Steak, Salmon, or Shrimp are just as tasty as chicken. Use whatever you have on hand, adjusting the cook time as needed for your preferred protein.
• Make It Vegan. Use vegan mayo to make homemade yum yum sauce and swap in pressed, marinated extra firm tofu or extra veggies in place of the chicken. For those who don't know, the cult-favorite Bachan's Japanese BBQ sauce is naturally vegan, so you can still use it as a short-cut.
• Put A Egg On It. Because isn't everything better with a runny yolk?

Expert Tips

• Don't Over-Marinate. This is intended as a quick way to add some seasoning and to provide a little sugar for caramelization on the grill. If you're getting a jump on meal prep, don't leave the protein in the marinade for more than 24 hours.
• Even Cuts = Even Cooking. Knife work is important all the time, but even more so in stir-frying. Make sure your veggies are cut into even sizes so they'll cook evenly.

Frequently Asked Questions

More Store-Bought Shortcut Recipes:

• Banana Apricot Upside Down Cake
• Mediterranean Tostadas
• Korean BBQ Steak Tacos

If you made this recipe for Chicken Hibachi at Home be sure to rate and review it below to let me know how it came out! Follow me on Instagram, Pinterest or Facebook to brighten up your feed with yummy food, or subscribe to my email list to get quick and dirty recipe ideas delivered straight to your inbox!

Photo Credits: Luke Schuering