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Home » Entrées » Chicken Recipes

10-Minute Hibachi Chicken

Mar 17, 2018 · 18 Comments

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A pile of hibachi chicken pieces on a white plate.

This hibachi chicken recipe is by far the easiest and the most effective way to make hibachi chicken at home that I know of, and only takes minutes to prepare. And if you have a dream of having hibachi chicken at home every day, this recipe is your answer. And no, you won't need to put a ginormous hibachi grill in your kitchen.

Do you like hibachi chicken that they prepare on those huge, flat metal grills in Japanese hibachi restaurants? I am a sucker for juicy, buttery, melt-in-you-mouth tender hibachi chicken, served with hibachi-style rice and grilled vegetables. I could eat this kind of food every day. And let me tell you, I stopped going out for hibachi a while ago because this hibachi chicken recipe made it unnecessary for me. I'll even go as far as to say that this chicken beats most, if not all, of the ones I tried.

Hibachi means “fire bowl” in Japanese and refers to an open-top ceramic bowl that contains burning charcoal for heating purposes. In North America, the word hibachi describes an iron hot plate or a flat grill. At home, all you need to make hibachi chicken is a non-stick frying pan. You don't even need to use a wok.

Hibachi chicken on a skillet with a spatula.

The challenges with making hibachi chicken at home

Some time ago I was dead set on finding a great hibachi chicken recipe, went through dozens of them, and found nothing that would make me happy. After some experimenting I realized that the key to making proper hibachi chicken was not following exactly what hibachi chefs do. This sounds counter-intuitive but let me explain.

Overcrowding

Pretty much every hibachi chicken recipe out there starts off with 4 chicken breasts. Yes, that's what they do in hibachi restaurants, and sometimes they cook even more. But you have to realize that the size of a hibachi grill is many times larger than that a frying pan. Overcrowding leads to drop in temperature, liquids accumulating at the bottom of the pan and the meat not browning properly, which leads to lack of flavor.

Cooking full breasts

You see, hibachi grills are designed to have hot, medium and warm spots, allowing the chef to switch between high heat and low heat in a matter of seconds. This allows the chef to control the browning of the meat and the cooking time, ensuring that the chicken and the sides (rice, veggies) are done at approximately the same time. At home, we are very limited. To get similar control we'd need to use two or three pans at the same time. This is very impractical. Cooking a full-size chicken breast, without a liquid of some sort, on a frying pan is a tricky business as by the time the thickest part is cooked through most other areas have turned dry, rubbery and chalky.

Cutting the chicken too early

The last one is more of a 'don't follow what some poorly-thought-trough recipes instruct' rather than 'don't follow what hibachi chefs do'. One of the worst experiences with making hibachi chicken I had was when I followed a recipe offered by a well-known copycat recipe developer. The recipe instructed taking 4 chicken breasts, cutting them into pieces and sauteing in a frying pan. I ended up with a pile of pale, flavorless rubbery balls, with a cup or two of juices accumulated at the bottom of the pan. Never again!

A close up of hibachi style cooked chicken pieces on a plate.

The solution to making perfect hibachi chicken

The solution came from my long-time favorite way to cook chicken breasts on a pan - cutting them in half lengthwise and letting them fry for three minutes on each side over medium-high heat. This works like a charm, every time. Here is why. High heat allows the liquid to evaporate quickly, without drying out or burning the chicken because the breast are cut thinly and cook much faster. High heat removes moisture quickly and allows for great browning. Overcrowding is not an issues due to less meat on the pan and higher cooking temperature.

When cooking the chicken I partially cover the pan with a lid to let some of the steam escape but trapping some of it inside the pan to cook the chicken form the top. This way I get perfect browning and a super fast cooking time. All it takes is 6 minutes to fully cook a chicken breast. Once the cooking of the chicken part was solved, the rest was very easy - just add the rest of the ingredients, mix and serve. Simple as that.

There is another advantage to my method - you don't have to fiddle with multiple pans to cook rice and chicken, or vegetables and chicken. All you need to do is cook the rice and/or vegetables first, set them aside on a warmer, then prepare the chicken. It will be done so quickly that the side dishes won't have enough time to cool down.

A top down view of a white plate with hibachi chicken pieces.

Other tips and tricks

I've seen some hibachi chefs add sesame seeds and sesame oil to hibachi chicken, some don't. I always do as that adds a tremendous amount of flavor.

Some chefs add mushrooms to their chicken. I like to cook them separately as the liquid released from mushrooms interferes with browning. It's easy to do that on a large hibachi grill but practically impossible on 12-inch pan. Besides, mushrooms cook differently from chicken so it's impractical to cook them at the same time in the same pan.

Teriyaki sauce can be a great addition to the hibachi chicken if you like it, and I've seen a few chefs add it. One or two tablespoons in this recipe will be enough. If you do, you may want to skip the sesame oil which will overpower the teriyaki sauce.

Try this chicken with my super popular hibachi rice. I recommend that you make the rice first and keep it warm while making the chicken.

Do you like hibachi? This Japanese fried rice (hibachi style) is a must try. Simple ingredients, a wok, and 20 minutes of time will result in the most delicious hibachi rice you've ever tried.

 

Hibachi Chicken - Made at home in 10 minutes

10-Minute Hibachi Chicken Recipe

A simple recipe for making hibachi-style chicken at home.
4.91 from 11 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: Japanese
Keyword: baked chicken breast, chicken, hibachi chicken
Prep Time: 2 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 10 minutes minutes
Servings: 4
Calories: 271kcal
Author: Victor

Ingredients

  • 2 chicken breasts (boneless, skinless)
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp soy sauce (low sodium)
  • 1 Tbsp unsalted butter
  • 1 tsp sesame oil (optional)
  • 1 Tbsp sesame seeds
  • 1 Tbsp lemon juice

Instructions

  • Using a long, sharp knife, cut the chicken breasts in half lengthwise. 
    The goal here is to make the breasts thinner as that will make them cook faster, and more uniform in thickness. There is nothing more frustrating than seeing a thinner part of a breast cooked through while its thickest part still being raw inside.
  • Preheat two tablespoons of oil in a non-stick skillet over medium-high heat. Add the chicken breast halves and partially cover the pan with a lid (see notes), leaving about a 1-inch crack. Cook for 3 minutes undisturbed. At this time you will notice that the tops of the breasts have turned white.
    After 3 minutes, flip the breasts, partially cover and cook for another 3 minutes.
  • Remove the pan from the heat and transfer the chicken to a cutting board. Cut the breasts into about 1 - 1 1/2-inch pieces and transfer back to the pan. Return the pan to the stove and turn the heat to medium.
  • Sprinkle the chicken pieces with salt and pepper and mix. Add the soy sauce and mix well.
  • Add the butter and keep stirring until melted.
  • Finally, sprinkle the sesame seeds all over the chicken, optionally add a teaspoon of sesame oil for flavor, and squeeze half a lemon. Mix well, remove heat and served immediately, with hibachi vegetables or my super popular hibachi rice.

Notes

Partially covering the frying pan creates a bi-directional heat environment, which allows for the meat to be cooked from the bottom, and from the top by steam. This really helps speeding up the cooking process. But don't cover the pan entirely as that will prevent it from browning and getting all that flavor that comes with caramelization. 

Nutrition

Calories: 271kcal | Carbohydrates: 1g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 851mg | Potassium: 228mg | Vitamin A: 165IU | Calcium: 32mg | Iron: 1.2mg

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    Recipe Rating




     

  1. Michelle M Carter says

    January 12, 2021 at 4:42 pm

    5 stars
    Super easy and super delicious!

    Reply
  2. Cindy Scott says

    June 30, 2020 at 7:15 pm

    5 stars
    This was absolutely delicious! And easy! Even my picky ten-year-old gave it a thumbs up.

    Reply
  3. Chris says

    January 19, 2019 at 9:06 pm

    5 stars
    AMAZING- After reading all of the ingredients and instructions, I didn’t follow most of it and it still came out awesome. I mixed all the ingredients in when I was cooking the veggies and chicken. Everything came out great anyway. Can’t wait to try it the other way. Used boneless/skinless chicken thighs instead of breasts. Used whole because they were small in size anyway. Cooked an extra minute on each side just in case- 👌 thank you for doing the research and sharing it with us.

    Reply
    • victor says

      January 20, 2019 at 7:27 am

      You are very welcome! Glad to hear that you enjoyed my recipe.

      Reply
  4. Kaitlyn Kennedy says

    November 25, 2018 at 6:18 pm

    5 stars
    I've been craving hibachi chicken for weeks. This totally hit the spot and was super easy! This recipe is a keeper for sure.

    Reply
    • victor says

      November 26, 2018 at 8:43 pm

      Glad to hear it. Thanks for your feedback!

      Reply
  5. Rex says

    November 08, 2018 at 5:43 am

    5 stars
    Very tasty in looks! Thank you for this!

    Reply
  6. Laurie says

    October 28, 2018 at 9:22 am

    5 stars
    I like this site very much so many great recipes. This hibachi chicken is amazing.

    Reply
  7. Nick says

    September 26, 2018 at 10:25 am

    I've made this chicken twice already and both times it turned out very good. I can certainly see why you suggest slicing the breast in halves to make them thinner. Mine turned out very moist inside. Full breasts cooked on a pan normally turn out less moist from what I can remember. This chicken, along with your hibachi rice, is becoming a regular in our home ;-0

    Reply
    • victor says

      September 26, 2018 at 10:30 am

      Totally. Thinner breasts cook way better and faster than full size.

      Reply
  8. MA says

    September 26, 2018 at 7:10 am

    4 stars
    Your hibachi chicken was good, but I'd like more sauce.

    Reply
    • victor says

      September 26, 2018 at 10:29 am

      That would not be typical of hibachi chicken. BUt then again, nothing wrong about adding sauce if you like it.

      Reply
  9. Seasons01 says

    September 19, 2018 at 8:49 am

    5 stars
    This was very good! And I left the sesame seeds off. Everyone liked it. I pounded my chicken to get the right thickness. (I'm not sure I liked it pounded but my chicken was huge!) I got four meals out of 2 chicken breast.

    The boys raved about this... all of the Hibachi places we have gone to over do the chicken so it is always dry.

    **And I think the larger chicken breast also creates a kind of stringy tecture. I'll be more careful when picking out chicken breast.

    Reply
    • victor says

      September 19, 2018 at 1:49 pm

      Thanks for the feedback and glad to hear that you liked my recipe. I agree 100% about the chicken - the larger they are the worse they taste. You can actually see white strings inside the meat if you look closely, no wonder they taste stringy. I also like the ones with thinner skin if I buy skin-on. Thick, yellow skin is a bad sign.

      Reply
  10. Irina says

    September 15, 2018 at 3:27 pm

    5 stars
    This chicken is Awesome! Thank you so much.

    Reply
  11. John says

    May 13, 2018 at 5:40 pm

    5 stars
    I really liked this recipe. It's very simple and quick, and the chicken tasted very good. I paired it up with hibachi rice using your recipe as well it was a great hibachi dinner.

    Reply
  12. Jenna says

    April 22, 2018 at 8:37 pm

    5 stars
    Delicious! I thought hibachi chicken would be much harder to make but your recipe is very simple and the tips were very helpful. Thank you!

    Reply
  13. Marv says

    March 21, 2018 at 5:05 pm

    Very nice, buttery tender chicken. I tried this kind of chicken at many a hibachi place and this one is pretty close. Good job on the recipe!

    Reply

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