Homemade Hibachi Chicken
Homemade Hibachi Chicken is a easy Japanese‑American recipe that serves 4. 350 calories per serving. Recipe by Michelle Hoover : Unbound Wellness on YouTube.
Prep: 12 min | Cook: 16 min | Total: 40 min
Cost: $11.41 total, $2.85 per serving
Ingredients
- 1.5 lb Chicken Breast (Boneless, skinless, cut into bite‑size pieces)
- 2 tbsp Olive Oil (For cooking)
- 3 cloves Garlic (Minced)
- 1 tbsp Fresh Ginger (Minced, peeled)
- 1 medium Carrot (Cut into match‑stick strips)
- 2 cup Broccoli Florets (Fresh or frozen, thawed)
- 1 Red Bell Pepper (Sliced thin)
- 1 cup Mushrooms (Sliced (white button or cremini))
- 2 Green Onions (Sliced, green parts only)
- 3 tbsp Coconut Aminos (Gluten‑free soy sauce alternative)
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil (Adds nutty flavor; optional if sesame is a concern)
- 0.5 tsp Black Pepper (Freshly ground)
- to taste Salt
- 1 tsp Cornstarch (Mixed with 2 tsp water to form a slurry)
Instructions
Prepare Ingredients
Trim the chicken breast and cut into bite‑size pieces. Mince garlic and ginger. Slice carrot, bell pepper, mushrooms, and cut broccoli into florets. Slice green onions. Place everything in separate bowls.
Time: PT10M
Make the Sauce
In a small bowl combine coconut aminos, rice vinegar, sesame oil, black pepper, and the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water). Stir until smooth.
Time: PT2M
Heat the Griddle/Skillet
Place the Blackstone griddle or skillet over medium‑high heat. Add olive oil and let it shimmer, about 2 minutes.
Time: PT2M
Cook the Chicken
Add the chicken pieces in a single layer. Let them sear undisturbed for 2–3 minutes, then stir and continue cooking until they are about 75% done (no longer pink).
Time: PT5M
Add Aromatics
Push the chicken to one side, add minced garlic and ginger to the empty space, and sauté for about 30 seconds until fragrant.
Time: PT1M
Stir‑Fry the Vegetables
Add carrot, broccoli, bell pepper, and mushrooms. Stir‑fry for 4–5 minutes, or until vegetables are crisp‑tender.
Time: PT5M
Combine and Finish with Sauce
Return any set‑aside chicken to the pan, pour the sauce over everything, and toss to coat. Cook 2 minutes, allowing the sauce to thicken and glaze the ingredients.
Time: PT2M
Garnish and Serve
Sprinkle sliced green onions over the stir‑fry, remove from heat, and serve immediately over rice or cauliflower rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 25 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Gluten‑Free, Soy‑Free, Dairy‑Free, Paleo‑Friendly, Whole30‑Approved
Allergens: Sesame
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Chicken thighs
- Instead of Olive Oil: Avocado oil, Grapeseed oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Carrot: Daikon radish
- Instead of Broccoli Florets: Snow peas, Asparagus
- Instead of Red Bell Pepper: Yellow bell pepper, Poblano pepper
- Instead of Mushrooms: Shiitake mushrooms, Portobello strips
- Instead of Green Onions: Chives
- Instead of Coconut Aminos: Tamari (gluten‑free), Liquid aminos
- Instead of Rice Vinegar: Apple cider vinegar (1 tsp less)
- Instead of Sesame Oil: Avocado oil (for cooking), No oil – increase coconut aminos
- Instead of Black Pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Cornstarch: Arrowroot powder
Equipment Needed
- Blackstone Griddle or Large Cast‑Iron Skillet
- Spatula
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Small Bowl
- Plate for resting protein
Critical Steps — Do Not Skip
- Ensuring the griddle/skillet is hot before adding oil.
- Searing the chicken without moving it for the first 2‑3 minutes.
- Cooking vegetables quickly over high heat to retain crunch.
- Adding the cornstarch slurry at the right moment to thicken the sauce.
Chef Tips from the Video
- For extra smoky flavor, lightly char the vegetables on the edge of the griddle before mixing them back in.
- A splash of lime juice at the end brightens the dish.
- If you’re avoiding sesame, omit the sesame oil and add a pinch of toasted garlic powder for depth.
Troubleshooting
Sauce is too watery.
Add an additional teaspoon of cornstarch slurry and cook a minute longer until it thickens.
Vegetables are soggy.
Increase heat and stir‑fry for a shorter time; make sure the pan is hot before adding them.
Chicken is dry.
Do not overcook; remove the chicken when it is just cooked through and finish cooking in the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prep all vegetables and store them in zip‑top bags in the fridge for up to 24 hours.
- Mix the sauce and keep it refrigerated; give it a quick stir before using.
- Chicken can be marinated in a little coconut aminos for extra flavor up to 4 hours ahead.
Frequently Asked Questions
What is the cultural significance and history of hibachi‑style cooking in Japanese cuisine?
Hibachi originally referred to a small, portable charcoal grill used in Japan for quick, communal cooking. Modern hibachi‑style dishes, especially in Western restaurants, evolved into high‑heat stir‑fry meals served on a flat iron surface, emphasizing fresh ingredients and a theatrical cooking experience.
What are the traditional regional variations of hibachi dishes in Japan and how does this gluten‑free soy‑free version differ?
Traditional Japanese hibachi often features beef, seafood, and a soy‑based sauce. In Kansai regions, lighter dashi‑based sauces are common, while in Tokyo a richer soy glaze is preferred. This version swaps soy sauce for coconut aminos and uses gluten‑free cornstarch, making it safe for those with gluten or soy sensitivities while keeping the classic flavor profile.
What occasions or celebrations is hibachi cooking traditionally associated with in Japanese culture?
Hibachi cooking is popular at festivals, street fairs, and family gatherings where quick, communal meals are prized. It’s also a favorite for after‑work outings and birthday celebrations in modern Japan because of its interactive, entertaining nature.
How does hibachi‑style cooking fit into the broader Japanese‑American cuisine tradition?
Japanese‑American cuisine blends traditional techniques with local ingredients and dietary preferences. Hibachi‑style stir‑fry became a staple in American Japanese restaurants, offering a fast, flavorful dish that adapts easily to gluten‑free, soy‑free, or low‑carb modifications like this recipe.
What are the authentic traditional ingredients for hibachi chicken versus acceptable substitutes in this recipe?
Authentic hibachi chicken uses soy sauce, mirin, and sometimes sake. In this gluten‑free soy‑free version, coconut aminos replace soy sauce, rice vinegar adds acidity, and cornstarch thickens the glaze. You can substitute chicken with turkey breast or shrimp if preferred.
What other Japanese‑American dishes pair well with this gluten‑free soy‑free hibachi chicken?
Serve it alongside cauliflower rice, a simple cucumber‑sesame salad, miso‑free miso soup, or a side of pickled ginger. A light edamame snack or a bowl of ramen‑style shirataki noodles also complements the flavors.
What are the most common mistakes to avoid when making this gluten‑free soy‑free hibachi chicken at home?
Common errors include overcrowding the pan, which steams rather than sears the chicken, overcooking the vegetables so they lose crunch, and adding the cornstarch slurry too early, resulting in a thin sauce. Follow the high‑heat, quick‑cook steps for best results.
Why does this recipe use coconut aminos instead of traditional soy sauce?
Coconut aminos provide a similar salty‑umami flavor without containing soy or gluten, making the dish safe for those with soy allergies or gluten intolerance while still delivering the classic hibachi taste.
Can I make this hibachi chicken ahead of time and how should I store it?
Yes. Cook the chicken and vegetables, then cool quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of coconut aminos if the sauce has thickened too much.
What does the YouTube channel Michelle Hoover : Unbound Wellness specialize in?
The YouTube channel Michelle Hoover : Unbound Wellness focuses on holistic health, allergy‑friendly cooking, and wellness‑oriented meal planning. Michelle shares nutrient‑dense, whole‑food recipes that accommodate common dietary restrictions such as gluten‑free, soy‑free, and dairy‑free lifestyles.
Last updated: August 29, 2026
