This Hibachi Chicken and Vegetables dish is a fun meal that offers tender chicken cooked with fresh veggies. It’s packed with flavor and easy to whip up right in your kitchen!
I love making this on a busy weeknight. You just toss everything in one pan and let it sizzle away. Plus, it feels like a mini restaurant experience at home! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is easy to work with, but you can use thighs for a juicier bite. Tofu or tempeh are great alternatives for a vegetarian or vegan option.
Soy Sauce: Regular soy sauce adds nice umami flavor. You can substitute with tamari for a gluten-free choice, or coconut aminos for a soy-free alternative.
Vegetable Oil: While I suggest vegetable oil for its high smoke point, canola or sunflower oil work well too. For a different taste, try avocado oil.
Vegetables: Feel free to mix up the veggies! Snow peas, zucchini, or snap peas can all add a nice crunch. Use whatever is fresh and in season!
How Do You Ensure Your Chicken is Perfectly Cooked?
Cooking chicken so it stays tender and juicy can be tricky. Here’s how to get it right:
- Heat your skillet until the oil shimmers before adding chicken. This helps to get a nice sear.
- Cook the chicken in a single layer. Avoid overcrowding the pan so it can brown nicely.
- Use a meat thermometer to check if it reaches 165°F for safety.
Let the chicken rest a moment off the heat to keep it juicy before mixing back with the veggies. Enjoy the taste without any dryness!
How to Make Hibachi Chicken and Vegetables?
Ingredients You’ll Need:
For the Main Dish:
- 1 pound boneless, skinless chicken breast, diced into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for cooking)
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup carrots, sliced into thin strips
- 1 cup bell peppers, sliced (any color)
- 1 cup mushrooms, sliced
- 1 medium onion, sliced
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This tasty hibachi chicken and vegetables recipe takes about 15 minutes of prep time for marinating the chicken, plus about 15-20 minutes to cook everything. So, in total, you’ll be enjoying this delicious meal in about 35-40 minutes!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the diced chicken, soy sauce, sesame oil, minced ginger, and minced garlic. Mix everything together well to coat the chicken. Let it marinate for at least 15 minutes to soak up all those yummy flavors.
2. Cook the Chicken:
Heat a large skillet or a hibachi grill over medium-high heat. Once it’s hot, add 1 tablespoon of vegetable oil. Add the marinated chicken pieces to the skillet. Sauté them for about 5-7 minutes, or until the chicken is fully cooked and golden brown. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Stir-Fry the Vegetables:
In the same skillet, add another tablespoon of vegetable oil. Now, toss in the sliced onions, carrot strips, and bell peppers. Stir-fry these for about 3-4 minutes, until they start to soften up a bit. Next, add the broccoli florets and sliced mushrooms to the skillet. Keep stir-frying for another 4-5 minutes until all the vegetables are tender yet still crunchy.
4. Combine and Finish:
Return the cooked chicken back to the skillet with all the veggies. Toss everything together nicely. Season with salt and pepper to taste. Let it cook for an additional 1-2 minutes to heat everything through.
5. Serve and Enjoy!
Serve your delicious hibachi chicken and vegetables on a platter or in bowls. For a lovely finish, garnish with sesame seeds and thinly sliced green onions. Enjoy your meal!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or tofu for a vegetarian option. Just adjust the cooking time accordingly: shrimp cooks in about 3-4 minutes, while beef should be sliced thinly and cooked until browned, taking about 5-7 minutes.
What Vegetables Can I Substitute?
Feel free to mix and match! You can use zucchini, snap peas, cauliflower, or asparagus. Just keep in mind that the cooking times may vary slightly—be sure to adjust based on how quickly the vegetables cook.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or sauté in a skillet over medium heat until warmed through. Add a splash more soy sauce if needed to enhance the flavors!
Can I Make This Recipe Gluten-Free?
Yes! Just replace the soy sauce with gluten-free tamari or coconut aminos. You’ll still get that delicious savory flavor without the gluten!
