Easy Hibachi Chicken One Pan Dinner

Healthy Hibachi Chicken Bowl Recipe

Healthy Hibachi Chicken Bowl Recipe

Hibachi Chicken
A One-Pan Japanese-Inspired Dinner With Juicy Chicken, Veggies, And Fried Rice

Craving restaurant-style hibachi at home? This hibachi chicken recipe brings all the buttery, garlicky, umami flavors you love from Japanese steakhouses — without the wait or expense. Juicy chicken, tender-crisp vegetables, and fluffy fried rice come together in one pan for a satisfying meal in just 30 minutes. Whether you’re looking for a hibachi chicken one pan dinner easy for a weeknight or a healthier version of your favorite takeout, this one’s got you covered.

Why You’ll Love This Hibachi Chicken

Tender, juicy chicken – Seared over high heat for a golden crust with plenty of buttery flavor.
One skillet simplicity – This hibachi chicken one pan dinner recipe keeps dishes minimal while delivering big flavor.
Balanced and nutritious – Protein, veggies, and rice all in one dish make it a hibachi chicken one pan dinner healthy enough for everyday eating.
Fast and fresh – No long marinades or fancy tools needed — just quick prep and a hot skillet!

What Is Hibachi Chicken?
Hibachi-style cooking involves searing meats and vegetables on a hot flat top, often right at the table in Japanese steakhouses. While traditionally cooked on a teppan grill, you can easily recreate the flavors in a large skillet or wok at home. The result is tender meat with crispy edges and vegetables cooked to perfection, all tossed in buttery soy-like sauce — usually served with hibachi vegetables, fried rice, and a dipping sauce like spicy mayo.

Ingredients You’ll Need

For The Chicken:
Boneless, skinless chicken breast or thighs – Cut into bite-sized chunks for even cooking.
Olive oil & butter – For rich flavor and perfect browning.
Coconut aminos – A soy sauce alternative that’s lower in sodium and adds that deep umami flavor.
Salt & black pepper – To season the chicken.
Optional garlic powder or cayenne – For extra punch.
Optional variation: Swap half the chicken for hibachi steak or shrimp for a surf-and-turf combo. Cook each separately.

For The Fried Rice:
Cooked long grain rice – Jasmine or basmati works great. Day-old rice gives the best texture.
Frozen peas & carrots – The classic hibachi veggie mix.
Garlic – Freshly minced for flavor.
Eggs – Scrambled right in the skillet.
Butter – Adds richness and helps with browning.
Coconut aminos – Brings the fried rice to life.
Toasted sesame oil – Adds authentic restaurant-style flavor.

For The Hibachi Vegetables:
Zucchini, onions, and mushrooms – The classic veggie trio.
Olive oil & butter – For stir frying to golden, buttery perfection.
Coconut aminos – To season and glaze the vegetables.
Optional add-ins: Yellow squash, broccoli, cauliflower, snow peas, or carrots.

How To Make Hibachi Chicken At Home

Step 1: Cook The Chicken
Heat oil in a large skillet. Add chicken, butter, coconut aminos, salt, and pepper.
Cook until golden brown and just cooked through. Remove and keep warm.

Step 2: Make Fried Rice
In the same pan, sauté frozen peas and carrots until soft.
Add garlic and stir until fragrant.
Push the veggies to one side and scramble the eggs on the other side.
Add in the cooked rice, coconut aminos, and butter.
Stir well until heated through. Finish with sesame oil and set aside.

Step 3: Stir Fry The Vegetables
Heat more oil in the same skillet.
Add zucchini, mushrooms, and onions with a bit of butter and coconut aminos.
Stir fry until veggies are soft and browned to your liking.

Step 4: Plate & Serve
Arrange chicken, fried rice, and veggies side-by-side in a large bowl or on a plate.
Garnish with sliced green onions or sesame seeds.
Serve with spicy mayo, yum yum sauce, or a drizzle of soy sauce for dipping.

Sara’s Recipe Tips
Cut chicken and vegetables into similar-sized pieces so they cook evenly.
Use a skillet or wok with tall sides to avoid spilling during stir frying.
Use day-old rice for a firmer, less sticky fried rice texture.
Pull the chicken at around 162°F — it’ll finish cooking off heat and stay juicy.
Want dinner even faster? Use 2–3 pans at once to cook all components simultaneously.

Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet for best texture, or microwave if you’re short on time.
Avoid freezing — it changes the texture of the rice and veggies.

Frequently Asked Questions

Can I make this hibachi chicken bowl recipe low carb?
Yes! Just swap out the rice for cauliflower rice and reduce the coconut aminos slightly to suit your taste.

What’s the best way to marinate hibachi chicken?
My recipe uses an “instant marinade” by cooking the chicken directly in butter and coconut aminos, but if you prefer a true hibachi chicken marinade, let it sit in coconut aminos, garlic, and a splash of rice vinegar for 15–30 minutes before cooking.

Can I use a hibachi grill at home?
You can, but a large skillet or wok works just as well and is more accessible for most home cooks.

Conclusion

This hibachi chicken one pan dinner brings together all your Japanese steakhouse favorites in a simple, budget-friendly, and family-approved way. From buttery chicken to garlicky rice and sautéed vegetables, every bite is bursting with flavor — and it’s ready in just 30 minutes.