Hey friends! I’m Meriem, your everyday home chef with a love for bold flavors and fuss-free meals. Today, I’m thrilled to bring you something savory, saucy, and oh-so-satisfying: 🍯🍗 Glossy Hibachi Chicken with Teriyaki Glaze.
This dish was inspired by my first hibachi experience—watching the sizzling griddle action and tasting the sweet and salty balance of teriyaki had me hooked for life. And guess what? You can recreate that same restaurant-style experience in your kitchen in just 30 minutes.
If you’ve enjoyed my Cashew Chicken Stir-Fry or Grilled Chicken & Broccoli Bowls, this will become a fast favorite for your weekly meal rotation!
Table of Contents
Why You’ll Love This Recipe
- 🍗 Super juicy chicken thighs – Packed with flavor and tender texture.
- 🍯 Homemade teriyaki glaze – Simple ingredients, glossy perfection.
- 🕒 Fast and easy – Ready in just 30 minutes.
- 🍱 Great for meal prep – Keeps well and reheats beautifully.
- 🥕 Veggie-packed – Served with carrots, cucumbers, and rice for a balanced plate.
What you will need ?
- 🍗 1 lb boneless chicken thighs (450g) – Juicy and flavorful; sub with boneless chicken breast or tofu for a lighter option.
- 🍚 2 cups cooked white rice (360g) – Use jasmine or sushi rice. For low-carb, try cauliflower rice.
- 🥕 1 cup diced carrots (120g) – Adds crunch and color. Sub with bell peppers or broccoli.
- 🥒 1 cup sliced cucumbers (100g) – Offers a cool, fresh contrast. Try radish or cabbage slaw instead.
- 🧄 2 cloves garlic, minced – Bold aroma; garlic powder can work in a pinch.
- 🥄 2 tbsp soy sauce – The base of the marinade; use tamari for gluten-free or coconut aminos for soy-free.
- 🍯 1 tbsp honey – Sweetens and glazes. Maple syrup works too.
- 🥄 1 tbsp sesame oil – For flavor and frying; avocado oil is a milder substitute.
- 🧂 ½ tsp salt – Brings everything to life.
- 🌶️ ¼ tsp black pepper – Adds gentle heat.
- 🌿 2 tbsp chopped green scallions – A fresh, crunchy garnish.
Equipment Needed
- ✅ Large skillet or griddle
- ✅ Mixing bowls
- ✅ Cutting board and chef’s knife
- ✅ Whisk
- ✅ Spatula or tongs
- ✅ Optional: Rice cooker (for preparing rice)
Step-By-Step Guiding
Make the Marinade
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 2 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper.
🍶 Meriem’s tip: Double the marinade if you like extra sauce for drizzling!
🍶 Meriem’s tip: Warm the honey for 10 seconds in the microwave for easier mixing.
Marinate the Chicken
Add 1 lb chicken thighs, cut into bite-sized pieces, to the marinade. Toss to coat and let rest for 15 minutes.
🧊 Make-ahead tip: Marinate overnight for even deeper flavor.
Cook the Chicken
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, flipping occasionally until browned and fully cooked.
🔥 Sear tip: Don’t crowd the pan—cook in batches if needed for a nice char.
Sauté the Carrots
Push chicken aside or remove it from the pan. Add 1 cup diced carrots and sauté for 3–4 minutes until tender-crisp.
🔥Tip: Cut carrots uniformly for even cooking.
Assemble the Bowls
Serve chicken and carrots over 2 cups of cooked white rice, alongside 1 cup cucumber slices.
🔥Tip: Fluff rice with a fork before serving for a light texture.
Garnish and Glaze
Sprinkle with 2 tbsp chopped green scallions and drizzle any remaining teriyaki glaze from the pan over the chicken.
🔥Tip: Sprinkle scallions evenly for a pop of color, a presentation style you’ve enjoyed in recipes like the Vibrant Avocado Corn Tomato Salad.
Nutritional Information (Per Serving – Approximate)
- Calories: 400
- Carbohydrates: 38g
- Protein: 26g
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Sugar: 8g
- Fiber: 2g
- Sodium: 650mg
- Cholesterol: 70mg
Topping Suggestions
Want to jazz it up? Try these fun extras:
- Toasted sesame seeds
- Pickled ginger slices
- Crushed roasted peanuts
- Drizzle of spicy mayo or sriracha
- Thinly sliced radishes
- Furikake seasoning
How to Store & Reheat
Storage:
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze rice and chicken separately for up to 2 months.
Reheating:
- Microwave: Reheat bowls in 60-second bursts, covered.
- Skillet: Warm chicken and carrots in a skillet with a splash of water or soy sauce.
What to Serve With
Round out your hibachi-style meal with:
- Miso soup or broth 🥣
- Steamed edamame or snap peas 🌱
- Japanese pickles or kimchi 🥒
- Sparkling ginger lemonade 🍋
- Green tea or jasmine iced tea 🍵
FAQs
Can I use chicken breast instead of thighs in hibachi chicken?
Yes! Breast is leaner and works well—just be careful not to overcook to keep it juicy.
Can I make hibachi chicken ahead?
Definitely. Cook everything and assemble into meal-prep containers. Keeps well for up to 4 days in the fridge.
Is the hibachi chicken gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
What vegetables can I swap in with hibachi chicken?
Bell peppers, zucchini, green beans, or broccoli florets all sauté beautifully with the chicken.
Hibachi Chicken with Teriyaki Glaze
Ingredients
- 1 pound boneless chicken thighs cut into bite-sized pieces
- 2 cups cooked white rice
- 1 cup diced carrots
- 1 cup sliced cucumbers
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped green scallions
Instructions
- In a small bowl, whisk together soy sauce, honey, minced garlic, salt, and black pepper to make the marinade.
- Add chicken pieces to the marinade, mix well, and let sit for 15 minutes.
- Heat sesame oil in a large skillet or griddle over medium-high heat, add the marinated chicken, and cook for 5-7 minutes, flipping occasionally, until charred and cooked through.
- In the same skillet, add diced carrots and sauté for 3-4 minutes until tender-crisp.
- Serve the chicken over cooked white rice, alongside sautéed carrots and sliced cucumbers.
- Garnish with chopped green scallions and drizzle any remaining sauce over the chicken.
This 🍯🍗 Glossy Hibachi Chicken with Teriyaki Glaze brings all the excitement of a Japanese steakhouse into your kitchen—without the knife tricks and flaming onions. It’s fast, flavorful, and fun to eat, with just the right mix of sweet, savory, and crispy.
If you loved this, be sure to try my Garlic Teriyaki Salmon Bowls or Sticky Chicken Lettuce Wraps next. 💬 Share your creation in the comments or tag me—I’d love to see your twist!
