Whether you call it hibachi chicken, teppanyaki chicken, or that fantastic teriyaki chicken that you get at a Japanese steakhouse is up to you, but this easy Blackstone hibachi recipe will be your new favorite thing to cook on the griddle!.
Most commercial kitchens use a griddle to serve up hundreds, if not thousands, of meals a day. But not many restaurants put those griddles where customers can see them and watch their food being made. The counter-service at Waffle House and the cook-in-front-of-you experience at Japanese steakhouses, however, put griddle cooking on display like no others.
So if you have a Blackstone griddle or other flat top grill, then I’m sure that chicken hibachi is probably on your list of top 5 griddle recipes to make.
You can also save about $100 by making hibachi at home on your Blackstone griddle instead of going to your favorite Japanese steakhouse. As soon as you get this Blackstone hibachi and griddle fried rice just right, you can have family and friends over for dinner and a show. But don’t try that onion volcano.
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Here’s how to make Blackstone chicken hibachi at home… So good that your family will swear it was prepared by a teppanyaki chef!
And be sure to check out my authentic Hawaiian beef teriyaki for another awesome Blackstone teriyaki recipe!
What Vegetables Are in Hibachi Chicken? A List of the Tasty Vegetables Used in This Japanese-Style Dish
Hibachi chicken is a tasty Japanese dish that is usually made with chicken, vegetables, and tasty sauces like teriyaki or yum yum sauce. It’s usually served with sautéed vegetables like mushrooms, onions, zucchini, carrots, and zucchini. However, each recipe can call for a different mix of vegetables.
If you love the flavors of hibachi chicken and want to recreate it at home, the first step is gathering the right vegetables that traditionally go into this tasty one-pan meal. Read on for a complete guide to the most popular veggies used in chicken hibachi along with some handy substitution ideas.
Onions: Onions are one of the most fragrant ingredients that make hibachi chicken taste good. When cooked down with other spices, their sweet, sour flavor gives the food a lot of depth. Many people use yellow onions, but white, red, or even sweet onions will also work. Cut about half of a medium-sized onion into thin slices to put in your chicken hibachi skillet.
Zucchini
Zucchini is one of the classic hibachi vegetables you’ll often find paired with the chicken. Its mild flavor and tender texture complements the other ingredients nicely. For hibachi chicken, slice zucchini into half-moons or quarter-moons. One medium zucchini is usually plenty for 4 servings. If you want, yellow summer squash makes a great substitute.
MushroomsSliced mushrooms are another typical veggie in chicken hibachi. Most of the time, white button mushrooms are used, but cremini and other types also work. The umami flavor and meaty texture of mushrooms make the other crunchy vegetables taste better. For four servings of hibachi chicken and vegetables, about 8 ounces of sliced mushrooms is enough.
Carrots
For extra color and crunch, matchstick-cut or thinly sliced carrots are also a popular choice. Their subtle sweetness offsets the other stronger flavors. One large carrot is usually enough for a batch of hibachi chicken.
Broccoli
While not a universal choice, broccoli florets are sometimes added to chicken hibachi as well. The mini tree tops add vitamin C and a pretty pop of green. For a 4-serving batch, about 2 cups of bite-sized broccoli florets is plenty.
Bell Peppers
Thin strips or diced bell peppers – especially red, yellow, or orange – can add a burst of color and fresh flavor. About 1 bell pepper chopped up is usually sufficient for hibachi chicken for 4.
Asparagus
Asparagus is an elegant veggie that can upgrade your chicken hibachi. The tender spears pair nicely with the chicken and sauce flavors. Chopped into 1-2 inch pieces, around 1/2 pound (a small bunch) of asparagus tips will serve 4.
Green Beans
For extra veggie goodness, some hibachi chicken recipes also incorporate fresh green beans. Trimmed and halved, green beans add color and crunch. You’ll only need about 1/2 pound for 4 servings.
Substitution Ideas
Don’t have an ingredient on hand or want to change up the veggies? Try these swaps:
- Onion: Shallot, leek, green onion
- Zucchini: Yellow squash, eggplant, cherry tomatoes
- Mushrooms: Water chestnuts, bamboo shoots
- Carrots: Sweet potato, butternut squash
- Bell peppers: Tomatillos, edamame
- Asparagus: Snap peas, bok choy
- Green beans: Snow peas, broccolini
The Key Flavorings
In addition to the medley of sautéed vegetables, there are some other integral ingredients that flavor hibachi chicken and give it that signature taste:
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Sesame oil – This aromatic oil is typically used to sear the chicken. Its nutty flavor pairs perfectly with the other Asian-inspired seasonings.
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Soy sauce – Hibachi chicken relies on the salty umami flavor of soy sauce. Use reduced sodium soy if you want to cut back on the saltiness.
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Rice vinegar – Adds a bright acidity to balance out the sauces.
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Garlic – Minced or grated fresh garlic gives a flavor punch. Roasted garlic would also be tasty.
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Ginger – Fresh grated ginger root also provides a hit of flavor. You could also use ground ginger.
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Brown sugar – A bit of sugar rounds out and caramelizes the sauces.
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Chili paste or sriracha – For a touch of heat if you like some spice.
Making Hibachi Chicken at Home
Recreating hibachi chicken is easy to do at home with simple ingredients and basic cooking techniques. Here’s a quick rundown:
Prep the vegetables – Wash, peel, and slice all the vegetables you’re including into comparable sized pieces.
Cook the veggies – Heat oil in a large skillet or wok over medium-high heat. Stir fry the vegetables just until slightly tender but still crisp. Set aside.
Sear the chicken – Raise the heat to high and add a bit more oil. Sear the chicken pieces on both sides until browned.
Simmer in sauce – Add the soy sauce, sesame oil, vinegar, garlic, ginger and other flavorings. Let simmer until the sauce reduces and chicken cooks through.
Return the veggies – Add the cooked vegetables back to the skillet and toss everything together.
Plate and enjoy – Serve the chicken and veggie hibachi mixture on its own or over rice. Offer yum yum or teriyaki sauce for dipping if desired.
Tips for Delicious Chicken Hibachi
- Use chicken thigh instead of breast for added juiciness
- Get the wok or pan very hot before searing to get a nice char
- Cut vegetables and chicken uniformly so they cook at the same rate
- Let sauce reduce down to a glossy consistency
- For extra flavor, add toasted sesame seeds as garnish
- Serve with steamed white or fried rice and extra dipping sauce
Chicken Hibachi for a Restaurant-Worthy Meal
With flavorful chicken, loads of fresh veggies, and zesty Asian-inspired sauces, hibachi chicken is a tasty one-pan meal. Part of the fun is choosing which vegetables to include – so pick your favorites from the list of traditional options. Then get ready to enjoy this easy yet restaurant-worthy dinner made right in your own kitchen. Just be sure to leave room for seconds!
Hibachi Chicken or Teppanyaki Chicken – What’s the Difference?
That’s what most Japanese steakhouses in the US call this Blackstone griddle teriyaki chicken recipe, so that’s what most people call it. But actually, the dish commonly referred to as “hibachi” is technically made on a “teppanyaki” grill. Here’s the difference:
Both hibachi and teppanyaki cooking involve cooking food over an open flame, but that’s where the similarities end.
The word “hibachi” is Japanese and means “fire bowl”. You can think of a hibachi grill as a portable charcoal grill. They are usually made of cast iron and have grill grates on top of them.
A teppanyaki grill is what you actually find at Japanese steakhouses. It resembles most residential griddles with a large flat steel surface that is heated underneath by propane flames.
The main difference between the commercial teppanyaki grills that you find at your local Japanese restaurant and the Blackstone griddle sitting on your back deck is the type of steel that is used. Commercial grills are typically constructed of stainless steel, and they don’t require seasoning. That means that you can cut your chicken directly on the grill surface without worrying about scratching into the griddle seasoning that you worked so hard to achieve.
In contrast, Blackstone griddles and most other residential flat top grills are made with a rolled steel cooking surface. So you’ll definitely want to cut your proteins into bite-sized pieces before cooking them on the griddle. And I’d steer clear of attempting your own open-flame onion volcano, too.
But since the popular chicken teriyaki dish that you get at most Japanese steakhouses in the US is commonly referred to as “hibachi chicken”, that’s what I’ll call it also.
Step 1: Cook the fried rice on the griddle.
If you’re going to be preparing a full Japanese hibachi dinner at home, then you’ll want to start my making the rice because it takes the longest time to cook. Head over to this post to see how to make fried rice on the griddle.
Once the rice is almost done, you can move it to the cooler side of the griddle and move on to the next step.
Hibachi Vegetables
FAQ
What vegetables do they use in hibachi?
Hibachi chefs typically use a combination of zucchini, onions, and mushrooms. Broccoli, carrots, and yellow squash are also common additions.
What goes in hibachi chicken?
Hibachi chicken1 lb chicken breasts, diced. 1 tbsp sesame oil. 2 tbsp soy sauce. 2 tbsp hoisin sauce. 4 cloves garlic, minced. 1 tsp fresh minced ginger.
What do hibachi chefs squirt on vegetables?
A lot of teppanyaki places have their own teriyaki sauce that you can squirt right on the hibachi. This sauce is usually a mix of soy sauce, sake, water, and different kinds of sugars, such as mirin, brown sugar, citrus juice, and more.
What is included in hibachi?
Top 5 Ingredients for a Great Hibachi Grill ExperienceFresh Proteins: Steak, Chicken and Seafood. All great meals revolve around a foundation of protein. Flavorful Vegetables. Savory Sauces: The Secret to Flavor. Aromatic Seasonings. Hibachi Fried Rice: The Essential Side.