Hibachi at Home: Chicken, Seafood, and Vegetable Stir-Fry Recipe
Introduction
Bring the vibrant flavors of hibachi right to your kitchen with this easy-to-follow recipe. Featuring options for chicken, seafood, and vegetables, this dish is perfect for a quick and delicious meal that feels special. Enjoy the savory sauce and fresh lemon highlights with every bite.
Ingredients
- 1 tablespoon vegetable oil (for chicken/beef)
- 1 pound chicken breast or thighs or sirloin steak, cut into bite-sized pieces
- 1 tablespoon unsalted butter (for chicken/beef)
- 3 tablespoons low sodium soy sauce (for chicken/beef)
- ½ teaspoon sesame oil
- ½ teaspoon fresh ginger
- 1 clove garlic, finely minced
- 2 teaspoons fresh lemon juice (for chicken/beef)
- Salt & pepper, to taste
- 1 tablespoon vegetable oil (for seafood)
- 1 pound fresh seafood, cut into bite-sized pieces if needed
- 1 tablespoon unsalted butter (for seafood)
- 1 tablespoon low sodium soy sauce (for seafood)
- 2 teaspoons fresh lemon juice (for seafood)
- 1 tablespoon vegetable oil (for vegetables)
- 1 zucchini, quartered and cut into 3-inch pieces
- 1 white onion, sliced
- 8 ounces white mushrooms, cut in half
- 1 tablespoon unsalted butter (for vegetables)
- 1 tablespoon low sodium soy sauce (for vegetables)
- 2 teaspoons fresh lemon juice (for vegetables)
- Optional sides: Lo Mein, Fried Rice, or Cauliflower Fried Rice
Instructions
- Step 1: Preheat your griddle or large skillet to 350°F. Add 1 tablespoon of vegetable oil for the protein you intend to cook.
- Step 2: For chicken or beef, spread the pieces in a flat layer and cook until browned, about 2-3 minutes per side. For beef, sear all sides if you prefer it rarer, about 1-2 minutes each.
- Step 3: When cooked to your liking, gather the meat together and make a small well in the center. Add the butter, soy sauce, sesame oil, fresh ginger, and garlic. Toss to coat the meat evenly.
- Step 4: Just before serving, spritz with fresh lemon juice and season with salt and pepper as desired.
- Step 5: For seafood, heat the griddle again to 350°F and add vegetable oil. Cook the seafood for 3-4 minutes total, avoiding overcooking.
- Step 6: Pile the seafood in the center, add butter and soy sauce, and toss to evenly coat. Spritz with lemon juice before serving.
- Step 7: For vegetables, heat the griddle to 350°F and add vegetable oil. Add zucchini and onion, cooking until browned on all sides, about 4-5 minutes.
- Step 8: Add mushrooms and cook for another 3-4 minutes, until they start to shrink.
- Step 9: Gather the vegetables, toss with butter and soy sauce, and spritz with fresh lemon juice before serving.
- Step 10: Serve with your choice of Lo Mein, Fried Rice, or Cauliflower Fried Rice for a full hibachi experience.
Tips & Variations
- Use a cast iron skillet or flat griddle for best searing results.
- Feel free to swap out vegetables like broccoli or snap peas to customize your hibachi veggies.
- Adjust soy sauce and lemon juice to taste for a more tangy or savory flavor.
- For a spicy kick, add a dash of chili flakes or drizzle with a bit of sriracha.
- Leftover hibachi meats make great additions to salads or sandwiches the next day.
Storage
Store any leftover cooked hibachi protein and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to keep meat tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this recipe?
Yes, but be sure to thaw it completely and pat dry before cooking to avoid excess moisture, which can prevent proper searing.
What can I substitute if I don’t have a griddle?
A large, heavy-bottomed skillet or a cast iron pan works well to mimic the high heat and flat surface needed for this recipe.
Print
Hibachi at Home: Chicken, Seafood, and Vegetable Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A classic Hibachi-at-Home recipe featuring juicy chicken, beef, or fresh seafood cooked perfectly on a hot griddle, paired with savory vegetables seasoned with soy sauce, butter, and a touch of lemon. This easy and authentic hibachi recipe brings the popular Japanese steakhouse experience right to your kitchen.
Ingredients
Scale
Hibachi Chicken or Beef
- 1 tablespoon vegetable oil
- 1 pound chicken breast or thighs or sirloin steak, cut into bite-sized pieces
- 1 tablespoon unsalted butter
- 3 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon fresh ginger
- 1 clove garlic, finely minced
- 2 teaspoons fresh lemon juice
- Salt & Pepper, to taste
Hibachi Seafood
- 1 tablespoon vegetable oil
- 1 pound fresh seafood, cut into bite-sized pieces if needed
- 1 tablespoon unsalted butter
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh lemon juice
Hibachi Vegetables
- 1 tablespoon vegetable oil
- 1 zucchini, quartered and cut into 3” pieces
- 1 white onion, sliced
- 8 ounces white mushrooms, cut in half
- 1 tablespoon unsalted butter
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh lemon juice
Optional Sides
- Lo Mein
- Fried Rice
- Cauliflower Fried Rice
Instructions
- Prepare the Hibachi Chicken or Beef: Heat the griddle to 350°F and add the vegetable oil. Once hot, add the chicken or beef pieces, spreading them out into a flat layer. Cook until browned on one side, about 2-3 minutes, flipping as needed. For rarer beef, sear all sides for about 1-2 minutes each.
- Season the Meat: When the meat is cooked to your preferred doneness, pile it together on the griddle, creating a small well in the center. Add the butter, soy sauce, sesame oil, fresh ginger, and minced garlic. Toss everything together until the meat is evenly coated with the flavorful sauce.
- Finish the Meat: Right before serving, spritz the meat with fresh lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.
- Prepare the Hibachi Seafood: Heat the griddle to 350°F again and heat the vegetable oil. Add the seafood pieces and sear for 3-4 minutes total, being careful not to overcook. The seafood should be just cooked through but still tender.
- Season the Seafood: Pile the seafood in the center of the griddle and add the butter and soy sauce. Toss to fully coat the seafood with the sauce mixture. Right before serving, spritz with lemon juice.
- Prepare the Hibachi Vegetables: Heat the griddle to 350°F and add the vegetable oil. When hot, add the zucchini and white onion. Cook, allowing the vegetables to brown on all sides, approximately 4-5 minutes.
- Add Mushrooms: Add the mushrooms to the vegetables and continue cooking for another 3-4 minutes or until the mushrooms start to shrink and soften.
- Season the Vegetables: Pile the vegetables in the center of the griddle and toss with butter and soy sauce. Right before serving, spritz with fresh lemon juice to brighten the flavors.
- Serve: Serve the hibachi meat, seafood, and vegetables together optionally with traditional sides such as lo mein, fried rice, or cauliflower fried rice for a complete hibachi-style meal.
- Enjoy and Share: If you’ve tried this recipe, leave a comment or rating to share your experience.
Notes
- Use a hot griddle or flat-top skillet to mimic hibachi cooking at home.
- Adjust cooking times depending on the size and thickness of your meat or seafood pieces.
- Use fresh lemon juice just before serving to add brightness and balance to the flavors.
- Low sodium soy sauce helps control the saltiness of the dish without compromising flavor.
- Customize your sides with traditional Japanese fried rice or healthier cauliflower fried rice options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: hibachi, hibachi chicken, hibachi steak, hibachi seafood, hibachi vegetables, Japanese cooking, grilled chicken, grilled steak, seafood recipes, stovetop hibachi
