This Hibachi Chicken and Vegetables dish is a fun and tasty meal! Juicy chicken is stir-fried with colorful veggies like bell peppers and zucchini, all cooked perfectly together.
I love how easy it is to whip this up at home! Just toss everything in a hot pan, and you’re ready to enjoy a delicious dinner in no time. It feels like dining out without leaving the house!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish as they cook quickly and absorb flavors well. You can substitute with chicken thighs for a juicier texture or even use tofu for a vegetarian option!
Soy Sauce: This ingredient adds a savory flavor. If you’re looking to reduce sodium, use low-sodium soy sauce. Tamari is a good gluten-free option if needed.
Sesame Oil: This oil adds a unique taste. While toasted sesame oil is stronger, you can use light sesame oil or other oils like olive or avocado, but the flavor will change slightly.
Vegetables: Feel free to mix and match! Snow peas, zucchini, or bok choy work well too. The more colorful, the better! It visually enhances the dish and offers various nutrients.
Sake: It is optional but adds depth. You can replace it with rice vinegar or simply omit it if you don’t have any on hand.
How Do I Get the Chicken Golden Brown and Juicy?
Getting that perfect golden-brown chicken is all about the heat and timing. Here are some tips:
- Ensure your skillet is hot before adding the chicken. This helps with browning.
- Don’t overcrowd the pan. Cook in batches if needed, as this allows each piece to sear properly.
- Let the chicken sit without stirring for 2-3 minutes after adding it before flipping. This helps develop a lovely crust.
Always check that the chicken is cooked through before serving! You can use a meat thermometer to ensure it reaches 165°F (75°C) inside.
Hibachi Chicken and Vegetables Recipe
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced (mixed colors)
- 1/2 cup onion, sliced
- 1/2 cup mushrooms, sliced
- 1 tablespoon vegetable oil (for cooking)
- 1 tablespoon sake (optional)
For Garnishing:
- Sesame seeds
- Chopped green onions
How Much Time Will You Need?
This delicious hibachi chicken and vegetables recipe will take about 40 minutes total. You’ll spend around 10 minutes prepping the ingredients and marinating the chicken, and another 30 minutes cooking it all to perfection.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a mixing bowl, combine the chicken pieces with soy sauce, sesame oil, minced garlic, minced ginger, and a pinch of salt and pepper. Mix everything well, making sure the chicken is coated in the marinade. Let it sit for at least 30 minutes so the flavors can soak in.
2. Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the marinated chicken to the pan. Cook the chicken for about 6-8 minutes, or until it turns golden brown and is fully cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Stir-Fry the Vegetables:
In the same skillet, if needed, add a little more oil. Then toss in the sliced onions, carrots, and bell peppers. Stir-fry these veggies for about 3-4 minutes until they start to soften up. Next, add the broccoli florets and sliced mushrooms to the skillet and continue to stir-fry for an additional 3-4 minutes. If you’re using sake, now is the time to pour it in for added flavor!
4. Combine and Serve:
Return the cooked chicken to the skillet with the vegetables. Mix everything thoroughly and cook for another 2-3 minutes, heating everything through and blending the flavors. Once ready, serve the hibachi chicken and vegetables hot, garnished with sesame seeds and chopped green onions. Enjoy your tasty homemade meal!
Can I Substitute Chicken with Another Protein?
Absolutely! You can use tofu, shrimp, or beef instead of chicken. If using shrimp, cook it just until it turns pink; for beef, choose tender cuts and slice thinly for quick cooking. Tofu should be pressed and diced before marinating.
What Vegetables Can I Use Instead?
Feel free to mix and match vegetables based on what you have! Zucchini, snap peas, or snow peas make great additions. Just be mindful of cooking times; softer veggies should be added later to avoid overcooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm it up in a skillet, adding a splash of water or additional oil to bring back the moisture.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken marinade and chop the vegetables in advance. Store them separately in the fridge and cook them just before serving for the best flavor and texture.
