This tasty Hibachi Chicken and Vegetables dish brings the fun of Japanese grilling right to your kitchen. Tender chicken is mixed with fresh veggies, then everything is cooked to perfection with a little soy sauce.
It’s like having takeout without leaving home! I love to serve it with rice, making it a balanced meal that’s full of flavor. And let’s be honest, who doesn’t enjoy a little sizzle while cooking? 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is ideal for this dish as it cooks quickly and stays tender. If you’re looking for a healthier option, turkey breast works well too! Alternatively, tofu or tempeh can be great meat substitutes for a plant-based version.
Mixed Vegetables: You can use whatever veggies you have on hand. Broccoli, carrots, and bell peppers are favorites, but snap peas, zucchini, or asparagus can also add nice flavors. Frozen mixed vegetables work too if you’re short on fresh ones!
Soy Sauce: Traditional soy sauce gives the best flavor, but if you need a gluten-free option, try tamari. Coconut aminos is another tasty alternative that’s soy-free and has a milder taste. Keep an eye on the saltiness though!
Sesame Oil: This adds a great nutty flavor, but if you’re in a pinch, you can substitute with olive oil or a bit of peanut oil. Just remember, the flavor won’t be as distinct, so add a sprinkle of toasted sesame seeds to amp it up if using another oil.
How Do I Achieve a Great Sear on My Chicken?
Getting that perfect sear is key for flavor in your hibachi chicken. Here’s how to do it:
- Make sure your skillet or grill is hot before adding oil. A drop of water should sizzle upon contact.
- Use enough vegetable oil to coat the bottom. This helps prevent sticking and aids in getting that nice golden brown.
- Don’t overcrowd the pan with chicken pieces. If they’re too close, they’ll steam instead of sear. Cook in batches if needed for best results!
- Let the chicken cook undisturbed for part of the time to develop that gorgeous crust, stirring occasionally towards the end.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
For the Vegetables:
- 2 cups mixed vegetables (broccoli florets, sliced carrots, bell peppers, and onions)
- 1 cup mushrooms, sliced (optional)
- 1 tablespoon vegetable oil
For Garnish:
- Green onions, sliced
- Sesame seeds (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time for marinating the chicken, plus around 15 minutes of cooking time. In total, you should plan for about 30 minutes to have your delicious hibachi chicken and vegetables ready to serve!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, sesame oil, minced garlic, and grated ginger. Mix everything well. Cover and let it marinate for at least 30 minutes—this will make the chicken extra flavorful!
2. Cook the Chicken:
Heat a large skillet or hibachi grill over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally. You’re looking for the chicken to be fully cooked and nicely seared. Once done, remove the chicken from the skillet and set it aside.
3. Stir-Fry the Vegetables:
In the same skillet, add the mixed vegetables and mushrooms (if using). Stir-fry for about 4-5 minutes or until the vegetables are tender but still crisp. This will keep them colorful and tasty!
4. Combine it All:
Now, add the cooked chicken back into the skillet with the vegetables. Pour in the remaining tablespoon of soy sauce, and toss everything together. Let it heat through for another 2 minutes, mixing well so all the flavors blend together nicely.
5. Season and Serve:
Take a moment to taste and season with salt and pepper as needed. Once you’re happy with the flavor, garnish with sliced green onions and sesame seeds, if you like. Serve hot and enjoy your hibachi chicken and vegetables!
Can I Substitute the Chicken for Another Protein?
Absolutely! This recipe works well with shrimp, tofu, or even beef. If using shrimp, adjust the cooking time to about 3-4 minutes until they turn pink. For tofu, use firm or extra-firm tofu, cut into cubes, and sauté until golden brown for about 5-7 minutes.
How Do I Adjust This Recipe for Meal Prep?
You can definitely meal prep this dish! Cook the chicken and vegetables as directed, then let them cool before dividing them into individual containers. It will keep in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
What Can I Use Instead of Sesame Oil?
If you don’t have sesame oil, you can use another type of oil like olive oil or canola oil. However, keep in mind that sesame oil adds a unique flavor, so if possible, try to use at least a little bit for the authentic taste. A few drops of toasted sesame oil at the end can also enhance the flavor!
How to Store Leftover Hibachi Chicken and Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat or in the microwave. If the dish seems dry, you can add a splash of water or additional soy sauce while reheating to keep it moist!
