Make restaurant-style hibachi chicken at home with tender chicken, garlic butter, and soy glaze. Quick, flavorful, and perfect for weeknight dinners.

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Hibachi Style Chicken

Sam

Bring the flavor (and flair) of your favorite Japanese steakhouse home with this easy hibachi-style chicken recipe. Juicy chicken is seared over high heat in garlic butter and finished with a savory soy-based glaze, just like the tableside teppanyaki chefs do it. It’s quick, craveable, and perfect for pairing with hibachi fried rice, sautéed vegetables, or garlic noodles.

This recipe is ideal for a weeknight dinner, a hibachi dinner party, or anytime you’re craving bold flavor without the reservation.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Japanese

Servings

Equipment

Ingredients

Ingredients:

1 ½ lbs boneless skinless chicken breast or thigh, cut into bite-size pieces
1 tablespoon vegetable oil or avocado oil
2 tablespoons unsalted butter
2 garlic cloves minced
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin or rice vinegar optional for balance
Salt and pepper to taste
Sliced scallions or sesame seeds for garnish

Instructions

Instructions:

Prep the Chicken:
Pat chicken dry and season lightly with salt and pepper.
Heat the Pan:
Heat oil in a large skillet, griddle, or wok over medium-high heat until shimmering.
Sear the Chicken:
Add chicken in a single layer (avoid overcrowding) and cook for 4–5 minutes, flipping once, until golden brown and just cooked through.
Add Garlic Butter:
Reduce heat slightly, push chicken to one side, and melt butter in the pan. Add garlic and cook 30 seconds until fragrant, then toss with chicken.

Glaze It:

Stir in soy sauce, sesame oil, and mirin. Let it bubble and coat the chicken, about 1 minute.

Serve:

Remove from heat, garnish with scallions or sesame seeds, and serve hot with hibachi fried rice or vegetables.

Notes

Serving Suggestions:
Serve with Hibachi-Style Fried Rice and Garlic Noodles

Add a side of yum yum sauce or ginger sauce

Pair with steamed broccoli, sautéed zucchini, or hibachi-style mushrooms

Tried this recipe?Let us know how it was!