This Hibachi Chicken and Vegetables dish is full of yummy flavors from grilled chicken, mixed veggies, and a tasty sauce. It’s like being at a fun restaurant right in your kitchen!
I love how the veggies get that nice char and crunch. It’s quick to make too, so you can have a tasty meal ready in no time—perfect for busy nights when you want something special!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this dish. If you want to switch it up, try using boneless thighs for a richer flavor or even tofu for a plant-based option.
Vegetable Oil: I recommend vegetable oil for frying due to its high smoke point. You can substitute it with canola or sunflower oil if you have them on hand.
Soy Sauce: Low-sodium soy sauce works just as well if you’re watching your salt intake. Alternatively, coconut aminos offer a gluten-free, soy-free option.
Sesame Oil: This oil adds a lovely nutty flavor. However, if you’re out, you can use a light olive oil plus a bit of toasted sesame seeds for a similar taste.
Vegetables: I love the mix here, but you can be flexible! Snap peas, zucchini, or even cauliflower can replace the bell peppers or mushrooms based on your preference or availability.
How Do I Cook the Chicken to Perfection?
Cooking chicken so it’s tender and flavorful can be tricky. The key is in the marinating and cooking techniques.
- First, marinate the chicken for at least 30 minutes. This enhances the flavor and helps tenderize it.
- When cooking, ensure your skillet is hot before adding the chicken. This helps create a nice sear that locks in juices.
- Don’t overcrowd the pan! Cook in batches if needed, so the chicken can brown evenly.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (for cooking)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (red and yellow), sliced
- 1/2 cup onions, sliced
- 1/2 cup mushrooms, sliced
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
For Serving:
- Cooked rice or noodles
How Much Time Will You Need?
This delicious Hibachi Chicken and Vegetables recipe takes about 10 minutes to prepare and an additional 15-20 minutes to cook. You’ll need around 30 minutes total (including marinating time) to have a delicious meal ready!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by taking a bowl and mixing together the chicken pieces with soy sauce, sesame oil, minced garlic, and minced ginger. Make sure everything is well combined. Let the chicken marinate for at least 30 minutes, which will help infuse it with yummy flavors!
2. Cook the Chicken:
Once your chicken has marinated, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add in the marinated chicken pieces and cook them for about 6-8 minutes, or until they are nice and browned, and fully cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet you used for the chicken, add the remaining tablespoon of vegetable oil. Start by tossing in the sliced onions and sauté them for about 2 minutes until slightly soft. Next, add the broccoli, carrots, bell peppers, and mushrooms. Stir-fry these colorful veggies for about 5-7 minutes or until they become tender yet still crisp. Yum!
4. Combine Chicken and Vegetables:
Now it’s time to bring it all together! Return the cooked chicken to the skillet with the veggies. Mix everything together well and season with salt and pepper to taste. Let it cook for an additional 2-3 minutes for everything to heat through and combine.
5. Serve:
Take your skillet off the heat and serve your delicious Hibachi Chicken and Vegetables immediately. You can plate it all on a platter, and don’t forget to add it over your choice of cooked rice or noodles. Enjoy your homemade hibachi feast!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables or whatever you have on hand. Some great options include zucchini, snap peas, or even baby corn. Just be sure to cut them into similar sizes and adjust the cooking time as needed to ensure everything is tender-crisp.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a milder flavor. If you’re aiming for a low-sodium alternative, look for low-sodium soy sauce. Just keep in mind that these substitutes may alter the final taste slightly, so adjust seasoning accordingly!
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken and vegetables ahead of time! Marinate the chicken and chop the vegetables, then store them separately in the fridge. Just cook everything fresh when you’re ready to eat, which typically takes about 20 minutes.
How to Store Leftovers
Store any leftover Hibachi Chicken and Vegetables in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or stir-fry it on the stove until heated through. You may add a splash of soy sauce or water to help moisten it during reheating.
