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.

Homemade Hibachi Chicken

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.

The Ingredients for Hibachi Chicken & Vegetables

• Avocado oil & ghee. Most hibachi restaurants bring out those huge towers of what looks like butter (though I’m willing to bet it’s likely margarine considering how it never melts around the hot grills) but for this recipe, we’ll use ghee!
• 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.

The Ingredients for the Mustard Sauce

This is the signature sauce that restaurants serve this meal with! Here’s how you make it at home…

• Paleo mayo. This sauce is traditionally made with heavy cream, but this is the paleo swap.
• Coconut aminos
• Ground mustard. This is dried, ground mustard powder.
• Honey
• Garlic powder

How to Make Homemade Hibachi Chicken

• Step 1. Cook the chicken in a large pan.  Add the coconut aminos, ghee and lemon juice. Set aside in a bowl.
• Step 2. Add more avocado oil to the pan, and add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking. Add the remainder of the salt, pepper, garlic powder, coconut aminos, ghee, and lemon juice and stir to coat.

• Step 3. Make the sauce and divided the chicken and vegetables between plates.

Tips & Tricks for Homemade Hibachi Chicken

• 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.

Can you add shrimp to this homemade hibachi chicken?

You certainly can! Simple make the shrimp in the same pan after you make the chicken and season it similarly to the chicken.

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! You can make it as directed, and separate the chicken and vegetables on different sides of the grill. Make sure to add the chicken first as it takes a few minutes longer to cook, but other than that, you don’t have to do anything different!

What can you serve as a side for Homemade hibachi chicken?

• A side salad with Japanese Ginger Dressing
• Fried rice
• Homemade Hibachi noodles

You’ll also love…

• Teriyaki Chicken Stir Fry
• Mongolian Beef Stir Fry
• Japanese Steakhouse Ginger Dressing

Homemade Hibachi Chicken & Vegetables

---

★★★★★

5 from 5 reviews

• Author: Michelle
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

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.

---

Ingredients

Units USM Scale 1x2x3x

For the hibachi chicken and vegetables

• 3–4 tbsp avocado oil
• 1 lb chicken breast, cubed
• 2 tbsp ghee, divided (omit for AIP)
• 1 tsp sea salt, divided
• 1/4 tsp black pepper, divided (omit for AIP)
• 2 tsp garlic powder, divided
• 1/4 cup coconut aminos, divided
• Juice of 1/4 lemon, 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)

• 1/2 cup paleo mayo
• 2 tbsp coconut aminos
• 1 tbsp ground mustard (dried)
• 1 tbsp honey (sub coconut sugar)
• 1 tsp garlic powder

---

Instructions

1. Using a large deep pan, heat the 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 of garlic powder, and half of the lemon juice and stir the chicken to coat and season for another minute or so. Set aside in a bowl.
2. Add more avocado oil to the pan, and add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking. Add the remainder of the salt, pepper, garlic powder, coconut aminos, ghee, and lemon juice and stir to coat. Remove from the heat.
3. Divide the chicken and vegetables among 3-4 plates and serve fresh with the mustard sauce if desired (see below).

For the mustard sauce (omit for AIP)

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

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

• Prep Time: 15
• Cook Time: 25
• Category: One Pan
• Method: Stove Top
• Cuisine: Japanese Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 561
• Fat: 40.6g
• Carbohydrates: 21.5g
• Fiber: 2.4g
• Protein: 28g

Keywords: hibachi chicken

This recipe was originally published in 2021 and updated in 2022. Photos by Eat Love Eats.