This Hibachi Chicken and Vegetables dish brings the fun of Japanese grilling right to your kitchen! Juicy chicken and colorful veggies are tossed together for a tasty meal.
It’s super enjoyable to make, especially when the sizzle fills the air. I love drizzling some soy sauce on top—yum! You can easily whip this up for a weeknight dinner.
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for a leaner option, turkey breast works well too. For a vegetarian alternative, try using tofu or tempeh instead.
Vegetable Oil: I prefer using vegetable oil for its high smoke point. You can also use canola oil or olive oil. Just be aware that olive oil has a stronger flavor which can change the taste a bit.
Soy Sauce: This adds great umami flavor. If you’re avoiding gluten, use tamari instead. For a lower sodium version, low-sodium soy sauce does the trick while keeping the flavor intact.
Sesame Oil: It adds a lovely nutty flavor. If you don’t have sesame oil, you can replace it with additional vegetable oil, but you might miss out on that unique taste.
Garlic and Ginger Powders: These give a delicious, aromatic flavor. Fresh garlic and fresh ginger work even better! Just chop or grate them finely if you choose this route.
How Can I Get the Chicken Perfectly Cooked?
Cooking chicken can be tricky, but here are some easy tips to ensure it comes out great!
- Marinate the chicken for at least 20 minutes as it helps to enhance flavor and tenderness.
- Use medium-high heat so the chicken cooks quickly without drying out.
- Stir frequently to cook evenly and promote caramelization, which adds flavor.
- Check that it’s fully cooked by cutting a piece in half; there should be no pink inside.
What’s the Best Way to Cook Vegetables for the Right Crunch?
Sautéing vegetables is all about balance! Here’s how to get them just right:
- Heat your skillet before adding butter and vegetables. This helps them cook evenly.
- Don’t crowd the skillet; if needed, cook in batches for even cooking.
- Add a pinch of salt and pepper during cooking to enhance their natural flavors.
- Cook until they are tender but still bright and crisp—around 5-7 minutes is usually perfect.
Using these tips, you’ll have a tasty Hibachi Chicken and Vegetables that’s both satisfying and enjoyable!
How to Make Hibachi Chicken and Vegetables?
Ingredients You’ll Need:
For the Hibachi Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil (for chicken)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
For the Vegetables:
- 2 cups mixed vegetables (such as broccoli, carrots, bell peppers, and onions)
- 1 tablespoon butter (for vegetables)
- 1 tablespoon soy sauce (for vegetables)
- 1 teaspoon garlic, minced
- Optional: sesame seeds, for garnish
- Optional: green onions, chopped for garnish
How Much Time Will You Need?
This delicious dish will take about 30 minutes total. This includes 20 minutes for marinating the chicken and 10 minutes for cooking everything. It’s quick, easy, and makes for a perfect meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the chicken pieces with vegetable oil, soy sauce, sesame oil, garlic powder, ginger powder, and a pinch of salt and pepper. Mix everything well, making sure all the chicken is coated. Let it marinate for at least 20 minutes to soak up all the flavors.
2. Cook the Chicken:
Heat a large skillet or hibachi grill over medium-high heat. When it’s hot, add the marinated chicken pieces. Cook for about 5-7 minutes, stirring frequently, until the chicken is fully cooked and has a nice, slightly caramelized color. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the butter and let it melt. Once melted, add the mixed vegetables along with the minced garlic, and a pinch of salt and pepper. Sauté the vegetables for about 5-7 minutes, or until they’re tender but still a bit crisp.
4. Finish and Serve:
Drizzle the vegetables with 1 tablespoon of soy sauce and give it a good stir to combine everything well. Cook for an additional minute for the flavors to meld. Now, it’s time to serve! Place the hibachi chicken alongside the sautéed vegetables on a platter and garnish with sesame seeds and chopped green onions if desired.
Enjoy your homemade Hibachi Chicken and Vegetables!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before marinating. The best way to thaw it is in the refrigerator overnight or by placing it in a sealed plastic bag and submerging it in cold water for about 1-2 hours. Pat it dry before mixing with the marinade!
What Vegetables Work Best for Hibachi?
You can use a variety of vegetables! While this recipe suggests broccoli, carrots, bell peppers, and onions, feel free to add zucchini, snap peas, or mushrooms for extra flavor and texture. Adjust the cooking time as needed based on the vegetable size and type to ensure everything is tender and crisp.
How Can I Make This Recipe Gluten-Free?
To make this hibachi chicken gluten-free, simply substitute regular soy sauce with a gluten-free alternative like tamari. Be sure to check labels for any other ingredients that might contain gluten!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. If the chicken seems dry, add a splash of soy sauce to bring back moisture!
