Keto Hibachi Chicken
Sizzling Japanese steakhouse chicken seared in butter, garlic, and soy with caramelized edges and a creamy yum-yum sauce. At just 4.2g net carbs and ready in 25 minutes, it's a fast, restaurant-worthy keto dinner that beats takeout.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This 25-minute keto hibachi chicken brings the sizzle of a Japanese steakhouse right to your skillet, with butter-seared chicken, garlic-ginger soy glaze, and a creamy yum-yum sauce for dipping. It's fast, family-friendly, and tastes far better than takeout at just over 4g net carbs per serving.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 3 tbsp salted butter, divided
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp tamari or coconut aminos (sugar-free)
- 1 tsp toasted sesame oil
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- For yum-yum sauce: 1/3 cup mayonnaise, 1 tbsp rice vinegar (unseasoned), 1 tsp tomato paste, 1/4 tsp smoked paprika, pinch of garlic powder
Instructions
- 1
Whisk together the yum-yum sauce ingredients in a small bowl until smooth, then refrigerate while you cook.
- 2
Pat the chicken cubes very dry and season with the salt and black pepper. Heat the avocado oil and 1 tablespoon butter in a large skillet or wok over high heat until shimmering.
- 3
Add the chicken in a single layer and sear undisturbed for 3 to 4 minutes, then toss and cook another 3 to 4 minutes until deeply golden and cooked through (165°F internal).
- 4
Reduce heat to medium. Push the chicken to one side, add the remaining 2 tablespoons butter, garlic, and ginger, and stir for 30 seconds until fragrant.
- 5
Pour in the tamari and sesame oil, toss everything to coat, and cook 1 to 2 minutes more until glossy and sizzling.
- 6
Off the heat, top with green onions and sesame seeds. Serve hot drizzled with the yum-yum sauce, over cauliflower rice if desired.
Tips & notes
- Coconut aminos are slightly sweeter and lower in sodium than tamari; if you use them, you may want a pinch less added salt. Both keep this dish gluten-free.
- Cauliflower fried rice is the classic hibachi pairing and adds only about 3g net carbs per cup, keeping the whole plate comfortably keto.
- Store leftovers airtight in the fridge for up to 4 days. Reheat in a hot skillet rather than the microwave to keep the seared texture. The sauce keeps separately for a week.
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Frequently asked questions
- How many carbs are in keto hibachi chicken?
- Each serving has 4.2g net carbs (5.0g total carbs minus 0.8g fiber), 412 calories, 35g protein, and 27g fat. This recipe makes 4 servings.
- What can I serve with keto hibachi chicken?
- Cauliflower fried rice is the most authentic low-carb pairing at around 3g net carbs per cup. Sautéed zucchini, mushrooms, and onions hibachi-style, or a simple side salad, also work well without adding many carbs.
- Can I use chicken breast instead of thighs?
- Yes. Chicken breast works and lowers the fat slightly, but thighs stay juicier under the high heat of the sear. If using breast, cut it into even cubes and avoid overcooking so it doesn't dry out.
