Hibachi Chicken and Vegetables is a fun and tasty dish that’s cooked right on a hot grill. The chicken is juicy and mixed with colorful veggies like bell peppers and zucchini, making it awesome!
Cooking this dish feels like a mini-show at home! I love how you can toss in your favorite veggies. Plus, it’s a great way to add some healthy greens to your plate without a fuss!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs give great flavor and tenderness. If you prefer, chicken breasts are a leaner option. For a twist, consider using shrimp or tofu for a different protein choice.
Soy Sauce: This is essential for flavor. You can use low-sodium soy sauce if you’re watching your salt intake. Tamari is a great gluten-free option, still delivering that yummy umami kick!
Sesame Oil: It adds a nutty flavor. If you don’t have sesame oil, try olive oil or sunflower oil, although they won’t replicate the unique flavor. Toasted sesame oil is a fantastic option for a stronger taste, but use it sparingly as it’s potent.
Vegetables: Broccoli, carrots, and bell peppers create a colorful medley. Feel free to swap these for your favorites—zucchini, snap peas, or even snow peas work well too!
How Do I Get Perfectly Cooked Chicken?
Cooking chicken to perfection can be tricky. To ensure your chicken stays juicy, marinate it well and avoid overcooking. Here’s how to do it:
- Start with medium-high heat to brown the chicken quickly.
- Don’t overcrowd the pan; cook in batches if needed.
- Cook until the internal temperature reaches 165°F (75°C) for safety.
Keep stirring occasionally to cook evenly, but don’t fuss over it too much. Once it’s nicely browned and fully cooked, remove it from the skillet. Overcooked chicken can become dry, so aim for that tender texture!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (yellow, red, or orange), sliced
- 1/2 cup onion, sliced
- 1/2 cup mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Garnish:
- Sesame seeds
- Chopped green onions
How Much Time Will You Need?
This delicious hibachi chicken and vegetables dish requires about 30 minutes for preparation and additional cooking time. You’ll spend around 10-15 minutes cooking once everything is prepped. So, in total, you will need about 45 minutes!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by taking a bowl and mixing the chicken pieces with soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Make sure all the chicken is well-coated. Let it marinate for at least 30 minutes to soak in those yummy flavors.
2. Prepare the Vegetables:
While the chicken is marinating, take some time to wash and chop all your vegetables. You can slice the broccoli, carrots, bell peppers, onion, and mushrooms. Once done, set them aside—this makes the cooking process smoother!
3. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken. Cook it for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Once it’s ready, take it out of the skillet and set it aside.
4. Stir-Fry the Vegetables:
Now, in the same skillet, add another tablespoon of vegetable oil. Toss in the minced garlic and sauté it for about 30 seconds until fragrant. Next, add in the broccoli, carrots, bell peppers, onion, and mushrooms. Stir-fry the veggies for 5-7 minutes until they’re tender but still have a nice crunch.
5. Combine Everything:
Once your vegetables are beautifully cooked, return the chicken to the skillet. Drizzle in some soy sauce and season with additional salt and pepper if you’d like. Stir everything together until well mixed and heated through for about 2-3 more minutes.
6. Serve:
Finally, transfer your delicious hibachi chicken and vegetables to a serving platter. Garnish with a sprinkle of sesame seeds and chopped green onions for that extra flair. Serve it hot—either on its own or with a side of rice or noodles. Enjoy your tasty creation!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! While boneless, skinless chicken thighs or breasts are recommended for their tenderness, you can also use chicken tenders or even rotisserie chicken to save time. Just adjust the cooking time for pre-cooked chicken accordingly—heat it through in the skillet with the vegetables.
What Vegetables Can I Substitute?
If you don’t have the listed vegetables on hand, feel free to make substitutions! Green beans, snap peas, zucchini, or even eggplant can work well. Just ensure that any substitutions you make have a similar cooking time so everything stays evenly cooked.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave, stirring occasionally until heated through. You might want to add a splash of soy sauce or water to keep it moist!
