I make a fast, weeknight hibachi at home—juicy chicken, crisp-tender veggies, and garlicky butter fried rice—all sizzling in one pan so dinner tastes like the teppanyaki grill and lands on my table in under 30 minutes.

Hibachi In Under a Half Hour

Why You’ll Love This Recipe

I get that steakhouse hibachi flavor with simple pantry staples and one skillet.
I keep it speedy by using leftover rice and a quick soy–garlic–butter sauce.
I cook the components hot and fast so the chicken stays juicy and the veggies keep their snap.
I scale it easily for meal prep and tweak the sauce to be sweeter, saltier, or spicier.
I serve everything family-style so everyone loads up their bowl just the way they like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the hibachi chicken and veggies:

Chicken breast or thighs, cut into 1-inch pieces
Zucchini, halved lengthwise and sliced
Mushrooms, sliced
Yellow onion, sliced
Carrot matchsticks (optional)
Neutral oil (canola/avocado)
Butter
Garlic, minced
Fresh ginger, grated (optional)
Low-sodium soy sauce (or tamari)
Mirin or rice vinegar
Brown sugar (or honey)
Toasted sesame oil
Black pepper
Red pepper flakes (optional)
Scallions and sesame seeds, for finish

For the fried rice:

Day-old cooked rice (jasmine is my favorite)
Eggs
Butter
Garlic, minced
Soy sauce
Sesame oil
Frozen peas and carrots (optional)

Directions

I heat a large skillet or wok over medium-high until very hot. I add a swirl of oil and 1 tablespoon butter.
I make the fried rice: I add half the garlic, then the rice, breaking it up and stir-frying for 2–3 minutes until steamy and lightly toasted. I push the rice to the sides, melt a little butter in the center, scramble the eggs until just set, then fold into the rice with a splash of soy sauce, a few drops of sesame oil, and peas/carrots if I’m using them. I transfer the rice to a bowl and keep it warm.
I cook the chicken: I add a bit more oil to the hot pan, spread the chicken in a single layer, and sear 3–4 minutes, flipping once, until just cooked through. I season with black pepper and a small splash of soy. I transfer it to a plate.
I cook the veggies: I add a touch more oil and the onions, zucchini, mushrooms (and carrots), stir-frying 2–3 minutes until crisp-tender with a bit of char.
I make the hibachi sauce: I add 2 tablespoons butter to the pan with the remaining garlic (and ginger if I’m using it), then I stir in soy sauce, mirin or rice vinegar, a pinch of brown sugar, and a few drops of sesame oil. I simmer 30 seconds so it’s glossy.
I return the chicken to the pan, toss with the veggies in the sauce, and finish with red pepper flakes if I want heat.
I serve immediately over the garlicky fried rice, showered with scallions and sesame seeds.

Servings and timing

Servings: 4
Prep time: 10 minutes (with day-old rice ready)
Cook time: 18–20 minutes
Total time: 28–30 minutes

Variations

I go shrimp: I swap chicken for peeled shrimp and sear just 1–2 minutes per side.
I go steak: I use thin-sliced sirloin or flank; I sear hot and fast, then slice against the grain.
I make it veggie: I skip meat and add extra mushrooms, broccoli, and edamame for protein.
I sweeten the sauce: I add an extra teaspoon of brown sugar and a dab of butter for a Benihana-style gloss.
I add yum-yum sauce: I whisk mayo, ketchup, rice vinegar, sugar, paprika, and water to drizzle over the bowls.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I use a hot skillet with a teaspoon of oil or butter and a splash of water to steam things back to life (2–3 minutes). The microwave works in short bursts; I stir once to keep the rice from drying out. I don’t freeze this one—fresh-cooked veggies keep the best texture.

FAQs

How do I get that hibachi “sear” at home?

I preheat the pan until it’s smoking-hot, cook in batches so I don’t crowd the skillet, and avoid moving the food for the first minute so it can brown.

Can I use fresh-cooked rice for fried rice?

I can, but I spread it on a sheet pan and cool it in the freezer for 10–15 minutes so it dries a bit; day-old rice gives me the best texture.

What if I don’t have mirin?

I use rice vinegar with a pinch of sugar, or a splash of apple cider vinegar in a pinch.

How do I keep the chicken juicy?

I cut even pieces, cook over high heat just until done, and toss it back in the pan only briefly with the sauce at the end.

Can I make it gluten-free?

I use tamari or coconut aminos instead of soy sauce and confirm my other ingredients are certified gluten-free.

Conclusion

I love how this quick hibachi delivers sizzling chicken, charred veggies, and buttery garlic fried rice with diner-theater flavor—minus the wait. With a hot pan, leftover rice, and a simple sauce, I get a fast, customizable dinner that tastes like a night out