Enjoy restaurant-quality hibachi at home for a fraction of the price! These Easy Hibachi Chicken Bowls are packed with juicy chicken, flavorful sautéed vegetables, fluffy rice and of course, a drizzle of that creamy homemade Yum Yum Sauce! They’re simple enough for a weeknight, with no fancy equipment or ingredients necessary. Plus, they’re gluten free and a bit healthier!
I can’t be the only kid who was deathly afraid of those onion volcano fires that they had at the Japanese steakhouses…right!? But I always fought through the fear because the hibachi food was absolutely worth it. My go-to order was the hibachi filet with fried rice. And I was the picky kid who wouldn’t catch the zucchini in my mouth because I hated vegetables lol. A lot has changed since then!
As delicious as hibachi is, it’s also SUPER expensive! So I knew that I had to re-create a cheaper version at home that still tastes just as amazing. In the spirit of keeping these cheap and weeknight friendly, we’re using chicken thighs that are marinated in a simple sweet & salty sauce mixture, pairing it with simple steamed rice, hibachi vegetables and a homemade yum yum sauce. Yum!
Although this recipe seems like it would be a lot of work, it’s actually quite simple and comes together in an hour (including marinating time). You also don’t need a Blackstone or fancy equipment…just a large pan will do! By the end, you’ll have a balanced, satisfying meal that packs in 40g of protein per serving and you’ll have saved some money too! Hope you love it.
Why You’ll Love these Easy Hibachi Chicken Bowls with Yum Yum Sauce
- They’re just as delicious as the restaurant kind but cheaper to make at home!
- You don’t even need a Blackstone or any special equipment for these.
- This recipe is fully gluten free and can easily be made dairy free!
- The hibachi chicken is tender, juicy, and the perfect balance of sweet and salty.
- Pair it with hibachi vegetables, rice and yum yum sauce for the ideal meal!
- Each serving is packed with 40g of protein!
What You Need to Make this Easy Hibachi Chicken Recipe
For the Hibachi Chicken:
- Boneless, Skinless Chicken Thighs: I prefer dark meat for the hibachi chicken because it remains super juicy and doesn’t dry out, however you can certainly substitute chicken breast for a leaner option. Just be sure to cut it into small cubes.
- Tamari: Tamari is a gluten free alternative to soy sauce, but feel free to use normal soy sauce if you’re not gluten free. This is the base of the hibachi chicken marinade.
- Hoisin Sauce: Hoisin sauce is a thick, sweet & savory sauce that’s made from fermented soybeans, vinegar, sugar and other ingredients. I used this brand to keep it gluten free!
- Sesame Oil: Don’t skip this! It adds so much earthy, nutty flavor.
- Fresh Garlic: Fresh minced is the way to go!
- Fresh Ginger: This adds an important zingy flavor to the hibachi chicken.
- Avocado Oil: Or your oil of choice for searing the hibachi chicken.
For the Yum Yum Sauce:
- Mayonnaise: The base of this homemade yum yum sauce is mayonnaise which offers a creamy, rich and slightly tangy flavor.
- Ketchup: Ketchup adds more tanginess and sweetness to the sauce.
- Rice Vinegar: This asian-style vinegar is a staple in my kitchen, and offers a sweet and acidic flavor.
- Butter: For extra richness, add in a bit of melted butter. If you’re dairy free, you can either omit it or substitute a dairy free butter.
- Sugar: Just a touch of cane sugar or granulated sugar to balance out all the savory, acidic flavors going on.
- Water: Add as much or as little water as needed to thin out the yum yum sauce until it’s a drizzle-able consistency.
- Onion Powder, Garlic Powder, Paprika, Kosher Salt & Black Pepper: These simple seasonings add some smoky & umami flavor to the yum yum sauce.
For the Hibachi Vegetables:
- Zucchini: Chop off the ends and then cut it into thick half-moon slices.
- Yellow Squash: Also known as summer squash, this tastes very similar to zucchini but slightly sweeter. I also like that it adds some color variety to the hibachi vegetables.
- Baby Bella Mushrooms: You’ll need 1, 8oz package. I prefer to buy them whole and then slice them myself.
- Yellow Onion: 1 small yellow onion, cut into medium-large chunks.
- Avocado Oil: Or whatever oil you prefer, for sautéing the vegetables.
- Tamari: Or soy sauce.
- Sesame Oil: A little goes a long way to level up the hibachi vegetables!
- Garlic Powder, Kosher Salt & Black Pepper: Season to taste, and don’t be shy!
For the Bowls:
- White Rice: At most Japanese steakhouses, you’ll be served fried rice with your meal but to keep this weeknight friendly, I just went with simple steamed white rice. You can find a fried rice recipe here, and then just omit the ground chicken it calls for.
- Water: To cook your rice in! Want to boost the protein and nutrients? Cook it in bone broth instead.
- Kosher Salt: Just trust me, a little bit of salt really brings your rice to the next level.
How To Make this Easy Hibachi Chicken Recipe with Yum Yum Sauce
Marinate the Hibachi Chicken:
First, add cubed chicken thighs to a large bowl along with the tamari, hoisin, sesame oil, garlic and ginger. Toss to coat. Then, let the chicken marinate for at least 30 minutes while you prepare the rest of the ingredients.
Prepare the Homemade Yum Yum Sauce:
Next, add all of the yum yum sauce ingredients to a medium bowl and whisk until combined, adding more water as needed to thin it out to a drizzle-able consistency. Set aside in the fridge – it only tastes better as it sits!
Cook the Rice:
Add water to a small pot and bring it to a boil. Then, add rice & salt. Return to a boil, then cover the pot and reduce the heat to low. Simmer for 15-20 minutes. Remove from heat, keep the lid on and allow it to steam for 5-10 more minutes.
Sauté the Hibachi Vegetables:
Then, bring a large, high-sided pan to medium-high heat. Once thoroughly pre-heated, add the avocado oil. Then, add the veggies and spread out evenly. Season with salt, pepper & a generous amount of garlic powder. Saute, stirring only occasionally so that the veggies have a chance to brown, for about 5 minutes. Then, add in the tamari and sesame oil, stir and cook for 3 more minutes, or until tender. Remove veggies from the pan and place them in a large bowl.
Sear the Hibachi Chicken:
Return the pan back to medium-high heat. Then, add avocado oil and marinated chicken. Spread out evenly so there’s no overlap (if your pan is not large enough, I’d recommend cooking the chicken in 2 batches). Allow the chicken to cook, undisturbed, for 3 minutes, then flip and continue cooking for 2-3 more minutes.
Assemble Hibachi Chicken Bowls:
Finally, assemble your hibachi bowls with some of the white rice, vegetables, chicken and a drizzle of yum yum sauce. Garnish with sesame seeds and enjoy!
What is Yum Yum Sauce?
If you’ve ever been to a Japanese steakhouse and ordered hibachi, you’ve definitely tried yum yum sauce! It’s a creamy, slightly sweet and tangy sauce that’s usually served on the side for dipping your hibachi meats and veggies in. Mayonnaise is the base of yum yum sauce and provides a super creamy and rich flavor. Then, it’s jazzed up with some ketchup, melted butter, rice vinegar, sugar, paprika, onion powder and garlic powder. These hibachi chicken bowls are truly not complete without a generous drizzle of the homemade yum yum sauce, so don’t skip it!
Is this Hibachi Chicken Recipe Gluten Free? Dairy Free?
Yes, this hibachi chicken recipe is actually gluten free by utilizing tamari and a gluten free hoisin sauce! However, if you’re not gluten free, you can certainly use soy sauce and normal hoisin. Either way, it’ll be delish.
To make these hibachi bowls dairy free, all you need to do is swap out (or omit) the butter for vegan butter in the yum yum sauce. My personal favorite brand of vegan butter is Country Crock Plant Butter, but any will do!
Looking for a Hibachi Fried Rice Recipe?
As you can see in the photos and full recipe card below, I served the hibachi chicken and vegetables with some simple steamed white rice to save time. However, if you’re feeling fancy and want to go the extra mile, you can whip up a batch of this fried rice (just omit the ground chicken). This does require some advanced planning as you need to make the rice the night before and allow it to chill in the fridge.
How Should I Store Leftover Hibachi Chicken Bowls?
This hibachi chicken bowl recipe is perfect for leftovers and meal prep! Simply allow everything to cool down and then place it in an airtight container and store in the fridge for up to 4 days. I recommend storing the yum yum sauce separately. Warm up leftovers in the microwave, then add the yum yum sauce and enjoy!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Asian-Inspired Recipes?
- Gochujang Beef and Broccolini Bowls
- Crispy Tofu Bowls with Peanut Sauce
- Asian Crunch Salad with Sweet Chili Dressing
- Quinoa Edamame Salad with Carrot Ginger Dressing
- Air Fryer Bang Bang Shrimp Tacos
Easy Hibachi Chicken Bowls with Yum Yum Sauce
Equipment
- 2 large bowls
- medium bowl
- whisk
- large, high-sided pan
- spatula
- small pot with lid
Ingredients
For the Hibachi Chicken:
- 1.5 lbs boneless, skinless chicken thighs cubed*
- 3 tbsp tamari or soy sauce
- 1 ½ tbsp hoisin sauce
- 1 tbsp sesame oil
- 3 garlic cloves minced
- 1 tsp fresh minced ginger
- 1 tbsp avocado oil or olive oil
For the Yum Yum Sauce:
- ⅓ cup mayonnaise
- 1 tbsp ketchup
- ½ tbsp rice vinegar
- ½ tbsp butter melted (can sub dairy-free)
- 1 tsp cane sugar
- 1 tsp water as needed
- ½ tsp kosher salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp paprika
For the Hibachi Vegetables:
- 1 small zucchini (8oz), sliced into half moons
- 1 small yellow squash (8oz), sliced into half moons
- 8 oz baby bella mushrooms sliced
- 1 small yellow onion cut into large chunks
- 1 tbsp avocado oil or olive oil
- 1 tbsp tamari or soy sauce
- 1 tsp sesame oil
- kosher salt & black pepper to taste
- garlic powder to taste
For the Bowls:
- ¾ cup dry white rice
- 1 ½ cups water
- kosher salt
- sesame seeds optional, for garnish
Instructions
- First, add cubed chicken thighs to a large bowl along with the tamari, hoisin, sesame oil, garlic and ginger. Toss to coat. Then, let the chicken marinate for at least 30 minutes while you prepare the rest of the ingredients.1.5 lbs boneless, skinless chicken thighs, 3 tbsp tamari, 1 ½ tbsp hoisin sauce, 1 tbsp sesame oil, 3 garlic cloves, 1 tsp fresh minced ginger
- Add all of the yum yum sauce ingredients to a medium bowl and whisk until combined, adding more water as needed to thin it out to a drizzle-able consistency. Set aside in the fridge – it only tastes better as it sits!⅓ cup mayonnaise, 1 tbsp ketchup, ½ tbsp rice vinegar, ½ tbsp butter, 1 tsp cane sugar, 1 tsp water, ½ tsp kosher salt, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp black pepper, ⅛ tsp paprika
- Add water to a small pot and bring it to a boil. Then, add rice & salt. Return to a boil, then cover the pot and reduce the heat to low. Simmer for 15-20 minutes. Remove from heat, keep the lid on and allow it to steam for 5-10 more minutes.¾ cup dry white rice, 1 ½ cups water, kosher salt
- Bring a large, high-sided pan to medium-high heat. Once thoroughly pre-heated, add the avocado oil. Then, add the veggies and spread out evenly. Season with salt, pepper & a generous amount of garlic powder. Saute, stirring only occasionally so that the veggies have a chance to brown, for about 5 minutes. Then, add in the tamari and sesame oil, stir and cook for 3 more minutes, or until tender. Remove veggies from the pan and place them in a large bowl.1 tbsp avocado oil, 1 small zucchini, 1 small yellow squash, 8 oz baby bella mushrooms, 1 small yellow onion, 1 tbsp tamari, kosher salt & black pepper, garlic powder, 1 tsp sesame oil
- Return the pan back to medium-high heat. Then, add avocado oil and marinated chicken. Spread out evenly so there's no overlap (if your pan is not large enough, I'd recommend cooking the chicken in 2 batches). Allow the chicken to cook, undisturbed, for 3 minutes, then flip and continue cooking for 2-3 more minutes.1 tbsp avocado oil
- Assemble your hibachi bowls with some of the white rice, vegetables, chicken and a drizzle of yum yum sauce. Garnish with sesame seeds and enjoy!sesame seeds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
My husband and I made this recipe recently and absolutely loved it! Will definitely be making it again!
YAY, thank you 🙂