My Hibachi Chicken and Vegetables recipe rivals the food you get at any Japanese restaurant. It’s got tender chunks of chicken and veggies cooked in a simple, savory sauce and is served with a copycat Benihana magic mustard sauce.
For this meal you can go low carb by serving it as is, or you can make a full meal and add some steamed white or brown rice or my quick and easy (and super tasty) Fried Rice on the side. Leftovers are great for meal prep and delicious either straight out of the fridge or warmed up over rice.
You really haven’t lived until you’ve experienced Teppanyaki style dining, where the chef prepares your food entirely on a griddle in the middle of the table. He usually puts on a pretty cool show, too. One of the most popular and well known places of course is Benihana Japanese Steakhouse, and I have no shame in saying that is exactly how I learned to make my fried rice recipe and this Hibachi Chicken. It’s actually pretty easy to cook. Since you are cooking over high heat, you need to move quickly to prep is key to the success of this recipe.
A wok (or 2) is the recommended cooking vessel, but this style of cooking can easily be done in a regular 10 or 12-inch skillet with high sides. I used this all-purpose pan for cooking my fried rice and hibachi chicken. 
We asked our local hibachi chef and here is what is actually on the cart. The shakers are salt, pepper, sesame seeds, and garlic powder or garlic salt. The squirt bottles are sesame oil, soy sauce, and Japanese barbecue sauce (like Mr. Yoshido brand or the brand name “Japanese Barbecue Sauce”).
Benihana Magic Mustard Sauce Copycat
If you’ve ever been to Benihana you’ve dipped your hibachi chicken and veggies in their magic mustard sauce, also known in other places as yum yum sauce. In fact, I pour the remaining sauce over my leftovers I love it so much. Making the sauce is an optional step, but highly recommended.
Mix together heavy cream, dry mustard, honey, sesame seeds, soy sauce and finely minced garlic. I highly recommend using a blender to puree the seeds and garlic and emulsify the sauce.
My son is allergic to sesame seeds, so while I’ve made this both ways, I usually make it without the seeds. It’s delicious either way.
What flavor is hibachi?
Traditional hibachi has lots of garlic, which has a pungent flavor that really elevates the food. This method doesn’t add a ton of seasonings to the food, but rather is a quick cooking method that really lets the flavor of the meat and vegetables shine.
How to Make the PERFECT HIBACHI! | Hibachi Shrimp & Steak with Yum Yum Sauce Too!
FAQ
What makes the hibachi flavor?
What do hibachi chefs squirt on rice?
What seasons are used in hibachi?
What spices are used in hibachi?
The three main dry spices in hibachi cuisine is garlic ginger and sesame seeds. Garlic imparts a little taste when used in whole clove form and sauteed along with the meat and vegetables, though garlic butter with jarred minced garlic is used to really get that intense flavor.
What healthy seasonings can I use this new year?
All natural seasonings are healthy, like onions, garlic, herbs, dried herbs and their mixtures. My favorites are thyme, rosemary, garlic, onion, freshly ground pepper and curry.
What do you put in hibachi?
Juicy slices of well seared rib-eye and well browned and deliciously glazed vegetables that were just as good as those I had so many years ago. My personal recipe included a little more soy garlic butter and a touch of mirin – a syrupy rice wine with a sweet taste. What oil is used in Hibachi?
What makes a good hibachi steak?
The secret to making delicious hibachi steak lies in its simplicity. Almost everything at a Japanese hibachi steakhouse uses the same basic seasonings: soy sauce, salt and pepper, a little oil, and sometimes sesame seeds or lemon juice. It’s all about the ingredients and the technique. Well-marbled, flavorful steak. Fresh mushrooms.