This Hibachi Chicken and Vegetables dish brings the fun of Japanese cooking right to your kitchen! Juicy chicken bites are grilled with colorful veggies for a tasty treat.
It’s like having a party on your plate! I love tossing in some extra veggies to make it my own. Plus, it cooks up quickly, so it’s perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish since they cook quickly. If you’re looking for a substitute, try using thighs for more flavor or even tofu for a vegetarian option!
Vegetable Oil: This oil helps to achieve that nice stir-fry sear. If you’re out, you can use canola or peanut oil. I sometimes prefer sesame oil for its rich flavor, but be sure to use it sparingly as it can be strong!
Mixed Vegetables: You can use any mix you like! Just make sure they have a vibrant mix of colors. Snap peas, zucchini, or cauliflower all work well too. If you want a more seasonal touch, try using veggies that are in season.
Soy Sauce and Teriyaki Sauce: Low-sodium soy sauce is a good choice for controlling salt intake. If you need a gluten-free option, try tamari in place of soy sauce. You can also skip the teriyaki sauce if you want a less sweet flavor.
How Do I Ensure Perfectly Cooked Chicken?
Getting perfectly cooked chicken can be tricky, but here’s how to nail it every time! First, make sure your oil is hot before adding the chicken. This helps create that nice brown color and keeps the chicken juicy.
- Marinate the chicken for at least 30 minutes to infuse flavor and tenderize it.
- Don’t overcrowd the skillet; this allows heat to circulate properly.
- Cook over medium-high heat for about 5-7 minutes until the inside is no longer pink.
For extra tenderness, let the chicken rest for a few minutes after cooking before mixing it back with the vegetables. Enjoy your cooking!
Delicious Hibachi Chicken and Vegetables Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil (divided)
For the Vegetables:
- 3 cups mixed vegetables (such as broccoli florets, sliced carrots, and bell peppers)
- 1/2 cup onion, sliced
- 1 cup mushrooms, sliced (optional)
For Garnishing:
- Sesame seeds
- Green onions, chopped
How Much Time Will You Need?
This tasty meal takes about 10 minutes to prep, 20 minutes to cook, and an additional 30 minutes to marinate the chicken, making the total time around 1 hour. Perfect for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the bite-sized chicken pieces into a medium bowl. Pour in the soy sauce, teriyaki sauce, minced garlic, and minced ginger. Mix everything together well and let it marinate for at least 30 minutes. This will give the chicken a delicious flavor!
2. Cook the Chicken:
After marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, carefully add the marinated chicken to the skillet. Cook it for about 5-7 minutes, stirring occasionally until the chicken is nicely browned and cooked all the way through. Once done, remove the chicken from the skillet and set it aside while we cook the veggies.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Now add your sliced onions, mixed vegetables, and mushrooms if you decided to use them. Stir-fry everything for about 5-7 minutes until the vegetables are tender but still have a little crunch to them. They should be colorful and inviting!
4. Combine Ingredients:
Now it’s time to bring everything together! Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything nicely to combine and heat through for an additional 2-3 minutes. Taste and season with salt and pepper as desired for extra flavor.
5. Garnish and Serve:
Remove the skillet from the heat. Transfer your delicious hibachi chicken and vegetables to a serving platter. Sprinkle sesame seeds and chopped green onions on top for a lovely finish. Serve hot, and enjoy your homemade hibachi feast!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute or add your favorite vegetables such as snap peas, zucchini, or asparagus. Just ensure they are cut into similar sizes to ensure even cooking. Adjust the cooking time slightly if using denser vegetables like carrots or cauliflower.
How Can I Make This Recipe Spicier?
If you like a bit of heat, consider adding red pepper flakes or a splash of sriracha to the marinade. You can also serve the finished dish with a side of chili sauce or hot sauce for an extra kick!
Can I Prepare the Chicken and Vegetables Ahead of Time?
Yes, you can! Marinate the chicken up to a day in advance and store it in the refrigerator. You can also chop the vegetables and keep them in an airtight container until you’re ready to cook. Just be sure to sauté them fresh for the best texture!
How to Store Leftover Hibachi Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, or use the microwave for a quick option. You can add a splash of water or soy sauce to help rehydrate the dish.
