This Hibachi Chicken and Vegetables dish is all about juicy chicken and colorful veggies cooked on high heat for a tasty meal. It’s full of flavor and brings a bit of that Japanese steakhouse vibe right to your kitchen!
Cooking it at home is a breeze! I love tossing everything on a hot skillet, and before I know it, dinner is ready. Plus, watching it sizzle is part of the fun! 🍽️
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for their tenderness. If you want a different protein, try diced tofu for a vegetarian option or shrimp for a seafood twist. Just keep cooking times in mind!
Soy Sauce: This adds saltiness and umami. If you’re watching sodium intake, you can use low-sodium soy sauce. For a gluten-free option, tamari works well, too. Just adjust the amount to taste.
Sesame Oil: This oil provides a wonderful nutty flavor. If you don’t have it, olive oil can substitute in a pinch, but it won’t have the same taste. For added nutty flavor, a sprinkle of toasted sesame seeds at the end can do the trick!
Vegetables: The recipe calls for classic hibachi veggies like broccoli, carrots, and bell peppers. Feel free to swap in your favorites! Zucchini, snap peas, or even bok choy would work. Frozen vegetables can be a great quick substitute, just add them to the pan longer to cook through.
How Do I Get the Chicken Just Right?
Getting perfect chicken is key to your hibachi dish. Here are some steps to ensure it’s juicy and delicious:
- Marinate the chicken for at least 15 minutes. This helps it absorb flavor and become tender.
- Make sure your skillet or grill is hot before adding the chicken. A hot pan creates a great sear!
- Cook the chicken in a single layer and avoid overcrowding the pan. This way, it browns nicely instead of steaming.
- Check for doneness by cutting a piece—the chicken should be white with no pink on the inside and juices should run clear.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup bell peppers (red and yellow), sliced
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons butter
For Garnish:
- 1 tablespoon chopped green onions
- 1 teaspoon sesame seeds
How Much Time Will You Need?
This delicious hibachi chicken and vegetables will take about 15 minutes of prep time, plus an additional 15 minutes for cooking. In 30 minutes total, you’ll have a tasty meal ready to serve!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the bite-sized chicken pieces in a bowl. Add the soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Mix everything together until the chicken is well coated. Let the chicken marinate for at least 15 minutes to soak up those yummy flavors.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or a hibachi grill over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet. Cook it for about 5-7 minutes until the chicken turns golden brown and is cooked through. Once done, take the chicken out of the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add another tablespoon of vegetable oil if needed. Now toss in the sliced onions, julienned carrots, and bell peppers. Sauté these veggies for about 3-5 minutes until they start to soften. Next, add the broccoli florets and sliced mushrooms. Cook everything together for another 3-4 minutes until the vegetables are tender but still crisp.
4. Combine and Finish:
Now it’s time to return the cooked chicken to the skillet with the vegetables. Add in the butter for extra flavor and give everything a good stir-fry for 2-3 minutes until everything is heated through and nicely combined.
5. Serve and Enjoy:
Once everything is ready, serve the hibachi chicken and vegetables on a large platter. Don’t forget to sprinkle some chopped green onions and sesame seeds on top for that beautiful finish. Enjoy your delicious meal!
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use shrimp, beef, or tofu in place of chicken. If using shrimp, adjust the cooking time to 3-4 minutes, and for beef, cut it thinly and cook until browned and cooked through, about 5 minutes. For tofu, use firm tofu, cube it, and sauté until golden before adding it back with the vegetables.
What If I Don’t Have Sesame Oil?
No worries! If you don’t have sesame oil, you can substitute it with olive oil or canola oil for a similar cooking effect. While you’ll miss the signature nutty flavor, you can sprinkle some toasted sesame seeds on top for a hint of that taste!
Can I Use Frozen Vegetables?
Yes, frozen vegetables work well! Just keep in mind that they’ll release more water, so cook them for a little longer to ensure they get fully heated and any excess moisture evaporates. Start by sautéing them for about 6-7 minutes until they’re tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in 30-second intervals, stirring in between, until hot. Enjoy your next meal just as delicious!
