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5 from 7 reviews

This homemade hibachi chicken with vegetables feels like you’re eating out from the comfort of your own home! It’s also made with the signature mustard sauce.

Hibachi chicken and vegetables with a side of mustard sauce on a plate with chopsticks.

There’s something so fun and special about going out to dinner at a Hibachi grill! I used to work a Japanese steakhouse as a server in college and I loved the food so much. I watched this exact meal being made hundreds of times and am excited to share my take on it. Typically, this is recipe is made on a large hibachi grill, and is cooked in vegetable oil, butter, soy sauce, and served with a side of a creamy mustard sauce.

Once I went gluten-free and soy-free, I never thought I’d be able to have this meal again. I finally decided to try it at home, and I promise it tastes like the real deal and is fairly low effort! This meal is paleo, whole30, gluten-free, and can be made AIP.

Why You’ll Love The Homemade Hibachi Chicken & Vegetables

  • Nostalgia! Hibachi grills bring back so many memories of the food and experience, and this recipe brings those feelings without leaving your home.
  • Allergen friendly! While Japanese steakhouses can be delicious, they are not friendly to allergens. This recipe is gluten-free, soy-free, as well as paleo, Whole30, and can be made AIP.

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

Hibachi chicken ingredients in separate bowls.
  • Avocado oil & ghee. Most hibachi restaurants bring out those huge towers of what looks like butter or margarine, but for this recipe, we’ll use ghee which is clarified butter!
  • Chicken breast.
  • Yellow onion, carrots, zucchini, and broccoli. Part of the whole vibe of this recipe is slicing the vegetables the right way! You want to slice the onion into strips, and the zucchini into 1″ slices to go for the whole Hibachi feel.
  • Mayo.
  • Coconut aminos
  • Ground mustard. This is dried, ground mustard powder.
  • Honey.
  • Garlic and ginger powder.

What seasoning do they use for hibachi?

For traditional hibachi, the seasonings are typically salt, pepper, garlic, onion, ginger, and sesame seeds.

What gives hibachi its signature flavor? Is there a secret ingredient?

Beyond the seasonings, a lot of the signature hibachi flavor also comes from butter, soy sauce, and lemon. However, in my opinion, the real secret ingredient to the process is the nature of the high heat cooking for the perfect sear and tender chicken without drying it out! You get a quick cook time and perfectly tender chicken every time with this method.

How to Make Homemade Hibachi Chicken

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Hibachi chicken vegetables uncooked in a pan.

Step one. Heat the avocado oil in a large deep pan and add the vegetables. Saute to crisp and cover to steam.

Hibachi chicken vegetables cooked in a pan.

Step two. Remove the lid and add the coconut aminos, ghee, coconut sugar and lemon juice. Set aside.

Cubed chicken in a pan.

Step three. Add the chicken to the pan and cook through.

Hibachi style kitchen cooked in a pan.

Step four. Add the coconut aminos, ghee, coconut sugar and lemon juice. Set aside.

Step four. Whisk the ingredients for the sauce together.

Hibachi style chicken cooked on a plate.

Step five. Serve the chicken, veggies and sauce!

Michelle’s Tips & Tricks 🤓

  • Take a shortcut with pre-chopped vegetables. Many stores will sell stir-fry mix vegetables, or just broccoli florets on their own.
  • Add more vegetables if desired. Mushrooms would also be wonderful in this recipe, as well as bell peppers.
  • Add shrimp. You can for sure add shrimp! Be sure to cook the shrimp last as it cooks very quickly.

How to make Hibachi Chicken on the Blackstone Grill

I have a Blackstone grill in my yard, which is a flattop griddle that’s very similar to a Hibachi grill. This recipe is perfect for making on the blackstone!

This recipe is virtually the same on the blackstone, and it’s even faster. I like to make the veggies and fried rice simultaneously, then once those are done, I add the chicken to cook through and cook as directed.

Optional sides

More Gluten Free Asian Inspired Recipes to Try

Hibachi chicken being dipped in mustard sauce with chopsticks.

If you tried these Homemade Hibachi Chicken or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Hibachi chicken and vegetables with a side of mustard sauce on a plate with chopsticks.
5 from 7 reviews

Homemade Hibachi Chicken & Vegetables

This homemade hibachi chicken with vegetables feels like you’re eating out from the comfort of your own home! It’s also made with the signature mustard sauce.
Jump to Recipe
5 from 7 reviews

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Ingredients
 

For the hibachi chicken and vegetables

  • 2 tbsp avocado oil
  • 1 lb chicken breast, cubed
  • 1 tsp sea salt, divided
  • ¼ tsp black pepper, divided (omit for AIP)
  • 2 tbsp ghee, divided (omit for AIP)
  • 2 tsp garlic powder, divided
  • 1 tsp ginger powder, divided
  • ¼ cup coconut aminos, divided
  • 2 tsp coconut sugar , omit for whole 30
  • 1 tbsp lemon juice, divided
  • 2 medium zucchinis, quartered and sliced into 1″ pieces
  • 1 yellow onion, halved and sliced
  • 2 carrots, sliced
  • 1 cup broccoli florets

For the mustard sauce (omit for AIP)

  • ½ cup mayo, I use a paleo mayo like sir kensingstons
  • 2 tbsp coconut aminos
  • 1 tbsp ground mustard, dried
  • 1 tbsp honey, sub coconut sugar
  • 1 tsp garlic powder

Instructions
 

  • Using a large deep pan, heat the 1 tbsp of avocado oil over medium-high heat. Add the vegetables and Saute for 6-7 minutes or until the vegetables are lightly crisped. Cover and allow to steam on low for 2-3 minutes. Remove the lid and check the vegetables for tenderness. Add salt, pepper, 1 tsp garlic powder, 1 ts ginger powder, 1 tsp coconut sugar, 2 tbsp coconut aminos, 1 tbsp ghee, and half of the lemon juice lemon juice and stir to coat. Remove from the heat and set in a covered bowl to keep warm.
  • Using a large deep pan, heat 1-2 tbsp of avocado oil over medium-high heat. Add the chicken and season with salt and pepper, turning often to cook on all sides until the internal temperature reaches 165 F. Add 2 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp ginger powder, 1 tsp of garlic powder, 1 tsp coconut sugar, and half of the lemon juice and stir the chicken to coat and season for another minute or so.
  • Divide the chicken and vegetables among 4 plates and serve fresh with fried rice and the mustard sauce if desired (see below).

For the mustard sauce (omit for AIP)

  • Stir all of the ingredients for the mustard sauce until well combined. Season further to taste and serve with the chicken.

Notes

To make the recipe on the Blackstone, prepare the vegetables first with fried rice (if desired). Remove the veggies and rice and prepare the chicken as according to directions above. 
This is definitely a complete meal by itself, but it’s great to serve alongside my fried rice recipe!
Serving: 1serving, Calories: 558kcal, Carbohydrates: 23g, Protein: 28g, Fat: 40g, Saturated Fat: 10g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 104mg, Sodium: 1443mg, Potassium: 939mg, Fiber: 3g, Sugar: 11g, Vitamin A: 5487IU, Vitamin C: 45mg, Calcium: 59mg, Iron: 1mg
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

Photos by Sierra Inn