Healthy and Easy Hibachi Steak and Chicken Recipe

I love those Japanese Steakhouses and while we all try to get more protein in the new year, I thought why not make it delicious with this Healthy and Easy Hibachi Chicken and Steak recipe. It’s hibachi dinner at home and it’s absolutely delicious.  If you got a Blackstone griddle for Christmas now would be a great time to get that out, but trust me when I say that a large skillet does just fine. 

I would also recommend that you get the recipe for my Double Veggie Fried Rice to round out this delicious menu.  You can also serve it with white rice. Works just fine!

Tips for Healthy and Easy Hibachi Chicken and Steak Recipe

You are going to need some boneless skinless chicken breasts and I recommend sirloin steak.  These are pretty inexpensive cuts, but the little bit of marinating we will do will make them tender and delicious. Feel free to experiment with boneless skinless chicken thighs and other cuts of steak that lend well to marinating like flat iron steak or strip steak. 

Make sure you cut your meat into bite-sized pieces before marinating.

I like to use coconut aminos in this recipe because it is soy free and much lower sodium than soy sauce. This is a super simple ingredients list so the cooking method is really where the magic happens.  The Japanese Steakhouse restaurants rely on their giant griddles which get screaming hot to caramelize the meat and the sauces. At home this is a great time to deploy a griddle cooking method, but a pan also works. A cast iron skillet works particularly well! 

Before we go too much further note that this recipe is modeled after the Americanized version of hibachi at our Japanese restaurants. The actual hibachi methods of cooking are far different.  You aren’t going to get the onion volcano or see the use of a flat top grill in Japan.  

Chicken or Steak- the Sauce Ingredients Work for Both!

I love a recipe with a one 2 punch.  This quick marinade works well for both chicken and steak! It basically mimics teriyaki sauce without a ton of added sugar.  While the recipe uses coconut aminos, low sodium soy sauce is a fine substitute. 

You could also sub in the honey for brown sugar.  It’s not much, but trust me when I say that you need it.  You can use any neutral oil for cooking like vegetable oil, avocado oil or anything that can handle high heat. 

You will find homemade hibachi chicken and steak so easy that you’ll be making it all the time! You don’t need the fancy hibachi grill or the dinner reservation.  

What to Serve with Healthy Hibachi Chicken and Steak

Vegetables, fried rice and sticky white jasmine rice are all top picks!  I know the creamy yum yum sauce, ginger sauce and mustard sauce are popular additions. There are lots of recipes out there for those as well as grocery store versions.  If those meet your goals, that’s awesome!  Your local grocery store can help you there.  I love making everything from scratch, but let’s be realistic!

Fresh vegetables are best if you are going the veggie route and all you need is a hot griddle or skillet and a drizzle of sesame oil to make them great.

How long can I keep Leftover hibachi steak and chicken?

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Leftovers will keep in an airtight container for 3-4 days. This is a great way to meal prep some protein because a gentle reheat is all you need. 

Leave a Rating and Review

​This is an amazing recipe for busy people who want to eat tasty protein.  You don’t need to give up your favorite hibachi steak and chicken just because you are going the healthier route.  Good food will keep you going on any weight loss or get healthy journey so make sure you subscribe to my weekly recipe email and let’s do this together!

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Healthy and Easy Hibachi Chicken and Steak Recipe

Hibachi Chicken and steak that you can make right at home with very little prep and only healthy whole food ingredients.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Marinating Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 People

Ingredients

  

1x2x3x

• 1/2 lb boneless skinless chicken thighs
• 1/2 lb of sirloin steak
• 5 tbsp. coconut aminos
• 1 tsp. salt
• 2 tsp. pepper
• 4 tbsp. garlic
• 2 tbsp. honey
• 2 tsp . sesame oil
• 4 tbsp. avocado oil

Instructions

 

• Trim and cut up your steak and chicken- use 2 zip bags or reusable containers with lids to marinate your chicken and steak separately.
  1/2 lb of sirloin steak, 1/2 lb boneless skinless chicken thighs
• You will divide the coconut aminos, salt, pepper , garlic, honey, and sesame oil between the 2 containers.
  5 tbsp. coconut aminos, 1 tsp. salt, 2 tsp. pepper, 4 tbsp. garlic, 2 tbsp. honey, 2 tsp . sesame oil
• Add your chicken and steak to each container and then seal. Allow to marinate in the fridge for 30 minutes and up to 24 hours .
• Preheat a large skillet or wok to medium high heat . Add 2 tbsp. of avocado oil and allow it get hot . It should be shimmering.
  4 tbsp. avocado oil
• First stir fry your steak. Make sure that you put it in a single layer. Allow it to sit for 2 minutes before flipping . The steak will caramelize and be very brown when finished .
• Remove the steak then stir fry the chicken . Using the same method as the steak allow it to caramelize.
• Put it on the platter alongside the steak. Garnish with sesame

Keyword Chicken Breast, Hibachi, Steak

Tried this recipe?Let us know how it was!