Hibachi Chicken and Vegetables is a fun dish, packed with juicy chicken and colorful veggies! It’s quick to make and has that yummy grill taste that everyone loves.
I enjoy whipping this up on busy nights. It’s like a tasty mini-party on a plate! Add some rice, and you’ve got a meal that feels special without all the fuss.
Key Ingredients & Substitutions
Chicken Breast: I like using boneless, skinless chicken breasts for this recipe. They stay juicy when cooked properly. If you’re looking for a healthier option, you could use turkey breast instead.
Soy Sauce: A key ingredient, soy sauce adds a salty, umami flavor. If you’re gluten-free, try tamari as a soy sauce substitute. For a low-sodium option, use reduced-sodium soy sauce.
Sesame Oil: This oil brings a unique nutty flavor to the dish. If you don’t have it, you can use olive oil, but the taste will change slightly. Toasted sesame oil adds even more flavor, so keep that in mind!
Vegetables: Broccoli, bell peppers, and carrots are my favorite for crunch and color. Feel free to swap in veggies like snap peas or zucchini based on your preferences or what’s in season.
Teriyaki Sauce: This is optional, but it enhances flavor. If you’re looking for a homemade alternative, mix together soy sauce, honey, and a dash of ginger for a quick version.
How Do I Marinate the Chicken Properly?
Marinating your chicken is essential for maximum flavor. Here’s how to do it right:
- Mix soy sauce, sesame oil, garlic, and ginger in a bowl.
- Add the diced chicken and stir until it’s well coated.
- Cover with plastic wrap, and let it sit for at least 30 minutes. For deeper flavor, marinate for a couple of hours in the fridge.
Don’t skip this step! It transforms the chicken, making it much tastier.
How to Make Hibachi Chicken and Vegetables?
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken breast, diced into bite-size pieces
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil (for cooking)
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (mixed colors), sliced
- 1/2 cup onion, sliced
- 1/2 cup mushrooms, sliced
For Seasoning:
- 1 tablespoon teriyaki sauce (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This delightful dish will take about 15 minutes of cooking time, plus a 30-minute marinating time for the chicken. In total, you can expect to spend around 45 minutes from start to finish. So let’s get cooking!
Step-by-Step Instructions:
1. Marinate the Chicken:
Begin by marinating your diced chicken. In a bowl, combine the chicken pieces with soy sauce, sesame oil, minced garlic, and minced ginger. Make sure the chicken is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This step adds fantastic flavor!
2. Prepare the Skillet:
When you’re ready to cook, heat a large skillet or griddle over medium-high heat. Add vegetable oil to the hot skillet, letting it heat up for a minute.
3. Cook the Chicken:
Once the oil is hot, add the marinated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned and fully cooked. Then, remove the chicken from the skillet and set it aside on a plate.
4. Stir-Fry the Vegetables:
Using the same skillet, you may need to add another tablespoon of vegetable oil. Now add the sliced onions, carrots, and bell peppers. Stir-fry these veggies for about 3-4 minutes until they start to soften.
5. Add More Veggies:
Next, toss in the broccoli florets and sliced mushrooms. Continue to stir-fry everything together for an additional 3-4 minutes, cooking until the vegetables are tender but still nice and crisp. Yum!
6. Combine Chicken and Vegetables:
Now it’s time to bring it all together! Return the cooked chicken to the skillet with the sautéed vegetables. If you’d like, drizzle some teriyaki sauce over the mixture. Toss everything together well and let it cook for another 1-2 minutes so it’s heated through.
7. Season and Garnish:
Finally, season your dish with salt and pepper to taste. If you like, sprinkle sesame seeds on top for a nice garnish.
8. Serve and Enjoy:
Serve your delicious Hibachi Chicken and Vegetables hot on a platter or divide it onto individual plates. Enjoy a fantastic meal with family and friends!
Can I Use Frozen Chicken for Hibachi?
Yes, you can use frozen chicken, but it’s essential to thaw it completely first. For safety, thaw the chicken in the fridge overnight or if you’re short on time, use the microwave’s defrost function. Make sure to pat it dry before marinating to avoid excess moisture.
What Vegetables Can I Substitute in This Recipe?
Feel free to substitute any of your favorite vegetables! Zucchini, snap peas, or asparagus work wonderfully too. Just keep in mind that cooking times may vary, so adjust as needed to ensure all veggies are tender-crisp.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave, adding a splash of water or soy sauce to keep the chicken and veggies from drying out.
Can I Make This Dish Ahead of Time?
Yes, you can marinate the chicken and chop the vegetables ahead of time! Just keep everything stored separately in the fridge. It’s best to cook and assemble the dish the same day for the freshest taste and texture.
