This hibachi chicken and vegetables dish is a tasty combination of juicy chicken and colorful veggies, all cooked to perfection. It brings the fun of Japanese dining right to your kitchen!
Cooking it is a blast! Just slice the chicken and veggies, throw them in a hot skillet, and let the magic happen. I love enjoying it with rice—so satisfying and super easy to whip up!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish, but you can use thighs for more flavor. For a vegetarian option, try tofu or seitan instead, which can absorb flavors well.
Vegetable Oil: Standard vegetable oil works best here, but you can use canola oil, grapeseed oil, or peanut oil for a different taste. I’d avoid olive oil due to its low smoke point.
Soy Sauce: Low-sodium soy sauce is an excellent option if you’re watching salt intake. You can also use tamari for a gluten-free version, or coconut aminos for a soy-free choice.
Vegetables: Feel free to swap out any vegetables you don’t like. Snap peas, zucchini, or bok choy are tasty alternatives. Use what’s in season or what you have on hand!
Sesame Oil: This oil adds a lovely nutty flavor. If you don’t have it, try a splash of olive oil mixed with a bit of toasted sesame seeds for a similar taste.
How Do I Get the Vegetables Just Right in a Stir-Fry?
The goal in stir-frying is to keep those vibrant colors and crisp textures. Here’s how to ensure your veggies turn out fantastic:
- Cook in stages: Start with heartier veggies like onions and carrots that take longer to cook. Add softer vegetables like bell peppers and broccoli later.
- Make sure your pan is hot! This keeps vegetables from steaming and helps them sauté beautifully.
- Keep them moving! Stir constantly for even cooking and avoid burning.
- Avoid overcrowding the pan. If you have a lot of vegetables, cook them in batches to ensure even cooking.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil (for cooking)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup onion, sliced
- 1 cup mushrooms, sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This tasty dish will take about 40 minutes total: around 20 minutes for marinating the chicken, plus 20 minutes for preparation and cooking. It’s a quick way to enjoy a delicious homemade hibachi meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the chicken pieces in a bowl with half of the soy sauce, sesame oil, minced garlic, minced ginger, and a sprinkle of salt and pepper. Make sure everything is well-coated. Let this marinate for at least 20 minutes to soak up all those yummy flavors.
2. Prepare the Vegetables:
While the chicken is soaking up the flavors, wash all your vegetables. Then chop them into bite-sized pieces: broccoli, carrots, bell peppers, onions, and mushrooms. Having everything prepped makes cooking much easier!
3. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken to the pan. Cook it while stirring frequently for about 5-7 minutes, until the chicken is browned and cooked all the way through. When it’s ready, remove the chicken from the pan and set it aside.
4. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Start with the sliced onions and carrots, stir-frying for 2-3 minutes until they begin to soften. Next, toss in the bell peppers, broccoli, and mushrooms. Keep stir-frying for another 5-7 minutes until the veggies are tender-crisp. You want them to keep a bit of crunch!
5. Combine Chicken and Vegetables:
Now it’s time to bring it all together! Add the cooked chicken back to the skillet with the vegetables. Drizzle the remaining soy sauce over everything and toss it all together for 1-2 minutes, just until everything is heated through.
6. Garnish and Serve:
Once everything is well mixed, remove the skillet from the heat. Garnish your delicious hibachi chicken and vegetables with chopped green onions and a sprinkle of sesame seeds if you like. Serve warm, and enjoy with steamed rice or noodles on the side. Dig in!
Can I Use Different Vegetables?
Absolutely! Feel free to swap in any vegetables you like or have on hand. Zucchini, snap peas, or even baby corn work great in this dish. Just make sure to chop them into similar-sized pieces for even cooking, and adjust the cooking time as needed for tenderness.
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs can be used! They’re a bit juicier and more flavorful than breasts. Just ensure that you cut them into bite-sized pieces and cook them until they reach an internal temperature of 165°F for safety.
What If I Don’t Have Sesame Oil?
No problem! You can use olive oil or any other neutral cooking oil in place of sesame oil. If you want to maintain a hint of that sesame flavor, you can add a sprinkle of sesame seeds during cooking or as a garnish.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or heat gently in a skillet over low heat, adding a splash of water or broth to keep everything moist.
