This Hibachi Chicken and Vegetables dish brings the fun of a Japanese steakhouse right to your kitchen! It’s packed with juicy chicken pieces and colorful veggies, all stir-fried together.
The best part? You get that exciting hibachi flavor without the fancy grill! I love to cook it up with a side of rice; it makes for an easy and tasty meal for any night of the week!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the go-to here, but you can substitute with chicken thighs for more flavor. If you’re looking for a plant-based option, try tofu or tempeh, which soak up the marinade nicely!
Soy Sauce: This adds a great umami flavor. If you’re watching sodium intake, low-sodium soy sauce is a good alternative. For a gluten-free option, use tamari or coconut aminos.
Sesame Oil: The nutty flavor of sesame oil is key! If you don’t have it, you can use a light oil like canola or peanut oil, but the flavor might change slightly. Toasted sesame oil is best for finishing the dish, if you can find it.
Vegetables: Broccoli, carrots, bell peppers, onions, and mushrooms create a nice texture and color. You can easily swap these for whatever veggies you have on hand, like snap peas, zucchini, or asparagus!
Garnish: Sesame seeds add a lovely crunch. If you’re out, use chopped nuts like cashews or almonds for that crunch and a different flavor. Fresh herbs can also brighten things up!
How Can I Cook Chicken So It’s Juicy and Flavorful?
The key to juicy chicken is marinating it well. Marinate your chicken in soy sauce, sesame oil, garlic powder, and ginger powder for at least 30 minutes (longer for more flavor!).
- Heat oil in your skillet until it’s very hot—this helps to brown the chicken quickly.
- Don’t overcrowd the pan; give the chicken enough space to sear properly for that nice brown crust.
- Cook just until the chicken is no longer pink, about 6-8 minutes.
Following these tips will give you delicious, juicy chicken every time!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup bell peppers (any color), sliced
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt and pepper to taste
For Garnish:
- Sesame seeds
- Chopped green onions (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30 minutes for marinating the chicken, and around 15 minutes to cook. So overall, you’re looking at about 55 minutes from start to finish. Perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, place the bite-sized chicken pieces. Add the soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Stir everything well to coat the chicken evenly. Cover the bowl and let it marinate in the fridge for at least 30 minutes. This step adds lots of flavor!
2. Cook the Chicken:
Once the chicken is marinated, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet. Cook for about 6-8 minutes, stirring frequently, until the chicken is cooked through and browned on the outside. Once done, 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. Once the oil is hot, toss in the sliced onion, carrots, and bell peppers. Stir-fry these for about 3-4 minutes until they begin to soften. Next, add the broccoli and mushrooms to the skillet and continue stirring everything for another 4-5 minutes, or until the vegetables are nice and tender-crisp.
4. Combine and Finish:
Pour 2 tablespoons of soy sauce over the vegetables, seasoning with salt and pepper to taste. Stir everything well so the flavors combine nicely. Now, return the cooked chicken to the skillet and toss it all together for another 2-3 minutes to heat through.
5. Serve and Enjoy:
Your hibachi chicken and vegetables are ready! Serve them on a platter, and for an extra touch, sprinkle some sesame seeds and chopped green onions on top. Enjoy your delicious homemade hibachi meal!
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use shrimp, beef, or tofu as alternatives. If using shrimp, adjust the cooking time to 3-4 minutes or until pink and opaque. For beef, choose thinly sliced cuts like flank steak. For tofu, use firm or extra-firm tofu, cut into cubes, and sauté until golden brown.
Can I Use Different Vegetables?
Sure! Feel free to mix and match with whatever vegetables you have on hand. Snap peas, zucchini, or baby corn work great in this dish. Just keep an eye on cooking times, as some vegetables may cook faster than others.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply stir-fry in a skillet over medium heat until warmed through, or microwave in short bursts, stirring in between, until hot.
Can I Make This Recipe Ahead of Time?
Yes, you can marinate the chicken earlier in the day and store it in the fridge until you’re ready to cook. Plus, you can prep the vegetables ahead of time, just keep them in the fridge until you’re ready to stir-fry!
