Chicken hibachi is a high-heat griddle dish featuring seared chicken, fried rice, and caramelized vegetables finished with sesame oil. Cooking everything on a single flat-top surface mimics authentic Japanese steakhouse technique for restaurant-quality results at home.
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Prep your ingredients: Cut chicken into bite-sized pieces. Chop onions and zucchini into medium-thickness slices. Keep ingredients separate to avoid cross-contamination.
Heat your griddle to medium-high heat. The griddle should be hot enough to sear the chicken and vegetables and lock in flavors without burning them.
Add a bit of oil to the griddle, then add the chicken pieces. Cook until golden brown and cooked through, about 7-10 minutes, turning occasionally for even cooking. Once done, move chicken to a cooler part of the griddle to keep warm.
Add more oil to the griddle if needed, then add the onions and zucchini. Cook the vegetables over high heat, stirring occasionally, until they are tender and slightly caramelized, about 5-7 minutes. Season with soy sauce, salt, and pepper.
Push vegetables to a cooler section of the griddle. Add butter to the hot section and add the cooked, cooled rice. Spread it out and let it fry undisturbed for a couple of minutes to develop a crust, then stir. Push rice to one side, crack eggs onto the griddle, scramble them, then mix into the rice. Add soy sauce and stir to combine.
Combine the chicken back with the vegetables and rice on the griddle. Toss everything together and add sesame oil for finishing flavor.
Serve immediately, garnished with sesame seeds and sliced green onions. Serve with yum yum sauce or hibachi dipping sauce on the side.
Store leftovers in an airtight container for up to 3 days refrigerated. Reheat on the griddle or stovetop over medium heat until warmed through, 3-4 minutes.
flat-top griddle · spatula or griddle scraper
A large skillet works but a griddle is ideal for hibachi because it provides even heat distribution across a flat surface, allowing you to manage different cooking zones simultaneously for chicken, vegetables, and rice.
Cook chicken pieces for 7-10 minutes, turning occasionally, until they are golden brown and no longer pink inside. Internal temperature should reach 165°F.
Cooled or day-old rice has less moisture and won't clump together when fried. Fresh hot rice becomes mushy and steams rather than fries.
Yes, cut chicken, onions, and zucchini up to 4 hours ahead and store separately in the refrigerator. Cook rice the day before and refrigerate. Assemble on the griddle just before serving.
Heat the griddle to medium-high for searing chicken and vegetables without burning them. The griddle should be hot enough to create a golden crust but not smoking excessively.
