This Hibachi Chicken and Vegetables dish is vibrant and full of flavor! Juicy chicken and fresh veggies sizzle together, bringing the taste of a Japanese steakhouse right to your table.
The best part? You don’t need a fancy grill to enjoy this treat! I love to whip it up on a regular skillet for an easy weeknight dinner. Plus, it’s a fun meal to share with family or friends! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. If you’re looking for a substitute, try using thighs for more juiciness or tofu for a plant-based option. You can also use shrimp or beef if that suits your taste better.
Soy Sauce: Regular soy sauce adds essential flavor. For a low-sodium option, use low-sodium soy sauce, or switch to tamari if you’re gluten-free. I sometimes prefer coconut aminos for a slightly sweeter twist.
Sesame Oil: This oil brings a rich nutty flavor. If you’re out of it, use peanut oil or just add extra flavor with toasted sesame seeds instead, but be careful not to skip it altogether, as it really enhances the dish!
Vegetables: Broccoli, carrots, and bell peppers make a colorful mix. Feel free to swap in your favorites like snap peas, zucchini, or even bok choy. I love adding mushrooms for an earthy taste.
How Can You Get Perfectly Cooked Chicken?
Cooking the chicken right is key to this dish. You want it to be juicy and nicely browned, so here are some tips:
- Make sure to marinate the chicken; this adds flavor and helps keep it moist.
- Heat your skillet well before adding the chicken. A hot pan helps create a nice sear.
- Don’t overcrowd the pan. If needed, cook in batches to ensure even cooking.
- Stir-fry until the chicken is cooked through and no longer pink, usually about 5-7 minutes.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, diced
- 3 tablespoons soy sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Vegetables:
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (red, yellow, or orange), sliced
- 1 cup onion, sliced
For Garnish:
- Sesame seeds (optional)
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook. You’ll spend 20 minutes marinating the chicken, and the actual cooking time will be around 10-15 minutes. It’s a quick and delicious meal to whip up!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the diced chicken with 2 tablespoons of soy sauce, garlic powder, ground ginger, and a pinch of salt and pepper. Cover the bowl and let it marinate for at least 20 minutes to enhance the flavor.
2. Cook the Chicken:
After marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes until it is fully cooked through and golden brown. Once done, remove the chicken from the skillet and set it aside.
3. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onions, carrots, and bell peppers. Stir-fry for about 3-4 minutes until they begin to soften.
4. Add Broccoli:
Next, add the broccoli florets and continue to stir-fry for another 3-4 minutes until all the vegetables are tender yet still crisp. This keeps them colorful and crunchy!
5. Combine Chicken and Vegetables:
Return the cooked chicken to the skillet with the vegetables. Add the remaining tablespoon of soy sauce and the sesame oil, tossing everything together so that each piece gets coated evenly.
6. Heat Through and Serve:
Cook the mixture for an additional 2-3 minutes, stirring frequently, until everything is heated through. Remove from heat, and if you’d like, sprinkle some sesame seeds on top for a nice garnish.
7. Enjoy!
Your delicious Hibachi Chicken and Vegetables are ready to be served hot! Enjoy this quick, healthy meal with your family or friends!
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Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to swap in any of your favorite vegetables like zucchini, snap peas, or mushrooms. Just keep in mind that cooking times may vary for different veggies. Add denser vegetables like carrots first, followed by softer ones like bell peppers, to ensure everything cooks evenly.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat, adding a splash of water or broth if it seems dry. You can also use the microwave; just stir halfway through to ensure even heating.
Can I Use Chicken Thighs Instead of Chicken Breasts?
Yes, chicken thighs work great in this recipe! They will have a richer flavor and stay moist during cooking. Just make sure to adjust the cooking time slightly as thighs may take a couple of extra minutes to reach the desired doneness.
What Can I Serve with Hibachi Chicken and Vegetables?
This dish is delicious on its own, but you can serve it with steamed rice or fried rice for a complete meal. For a lower-carb option, try cauliflower rice or a side of crispy lettuce wraps!
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