This Hibachi Chicken and Vegetables dish brings the fun of Japanese cooking right to your kitchen! Tender chicken and fresh veggies are cooked quickly on a hot grill, making it tasty and quick.
I love how you can customize it with your favorite veggies. Plus, it’s like having a little party at home, no reservations needed! 🍽️ Just sizzle and enjoy a delicious meal!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this dish as they cook quickly and absorb flavors well. You can use chicken thighs if you prefer a juicier cut or even tofu for a vegetarian option.
Vegetable Oil: I used vegetable oil for frying, but you can substitute it with canola or grapeseed oil. These options have a high smoke point, great for stir-frying.
Soy Sauce: Soy sauce adds depth and umami. For a gluten-free version, look for tamari or coconut aminos, which have a similar flavor profile.
Vegetables: The mixed vegetables provide color and nutrients. Feel free to switch up the veggies based on what you have—zucchini, snap peas, or cabbage all work nicely.
Garnishes: The sesame seeds and green onions not only add a nice touch but also extra flavor. If you’re out of sesame seeds, you can skip them or sprinkle on crushed nuts for crunch.
How Do I Ensure My Chicken Stays Juicy and Flavorful?
Marinating chicken makes it tender and flavorful, so don’t skip this step! Combine the chicken with soy sauce, sesame oil, garlic, and ginger for at least 15 minutes. For even more flavor, marinate it longer, up to an hour in the fridge.
- Cook the chicken over medium-high heat to avoid drying it out. Keep an eye on it, cooking about 5-7 minutes until it’s browned.
- Always remove the chicken once it’s cooked to prevent overcooking while you stir-fry the veggies. This keeps your chicken juicy!
Feel free to use these tips and make this hibachi chicken your own! Enjoy the cooking process!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
For the Vegetables:
- 2 tablespoons vegetable oil (for cooking)
- 1 cup broccoli florets
- 1 cup carrots, sliced into thin strips
- 1 cup bell peppers, sliced (any color)
- 1 cup onions, sliced
- 1/2 cup mushrooms, sliced
Optional Garnish:
- Sesame seeds
- Chopped green onions
How Much Time Will You Need?
This delicious hibachi chicken and vegetables recipe will take about 15 minutes for prep and 20 minutes for cooking. So, you’re looking at around 35 minutes total to bring this flavorful dish to your table!
Step-by-Step Instructions:
1. Marinating the Chicken:
In a large bowl, mix the chicken pieces with the soy sauce, sesame oil, minced garlic, and minced ginger. Make sure all the chicken is well coated. Cover the bowl and let it marinate for at least 15 minutes while you prepare the vegetables.
2. Preparing the Vegetables:
While the chicken is marinating, take some time to slice up your vegetables. Cut the broccoli into florets, julienne the carrots into thin strips, slice the bell peppers into your desired shape, and chop the onions and mushrooms. Set these aside—you’ll be using them soon!
3. Cooking the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken to the skillet. Cook for about 5-7 minutes or until the chicken pieces are nicely browned and cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
4. Sautéing the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onions and cook for about 2 minutes until they start to soften a bit. Then, add the rest of your vegetables: broccoli, carrots, bell peppers, and mushrooms. Stir-fry these colorful veggies for about 5-6 minutes until they are tender but still crisp—yum!
5. Combining Everything:
Now, it’s time to reunite the flavors! Return the cooked chicken to the skillet with the veggies. Toss everything together gently, and season with salt and pepper to taste. Cook for an additional 2-3 minutes to make sure everything is well heated and flavors meld together.
6. Serving:
Once everything is beautifully combined, it’s time to serve! Transfer the hibachi chicken and vegetables to a platter. For a finishing touch, sprinkle with sesame seeds and chopped green onions if you like. Enjoy this delicious and colorful dish!
Can I Use Other Proteins Instead of Chicken?
Absolutely! This recipe works well with shrimp, tofu, or even beef. If using shrimp, adjust the cooking time to about 3-4 minutes until they turn pink. For tofu, use firm or extra-firm varieties, and cook until golden brown. Just be sure to adjust the marinating time according to your chosen protein!
What Vegetables Can I Substitute in This Recipe?
Feel free to mix and match with any vegetables you have on hand! Zucchini, snap peas, or asparagus bring a nice crunch, while bok choy adds a lovely texture. Just be mindful of the cooking times, as thicker veggies may need a bit longer to cook through.
How to Store Leftover Hibachi Chicken and Vegetables?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply use the microwave or a skillet over medium heat, adding a splash of water or broth to prevent drying out.
Can I Make This Recipe Ahead of Time?
Yes, you can prep and marinate the chicken a day in advance for better flavor! Keep the marinated chicken in the refrigerator until you’re ready to cook. Just chop the vegetables fresh on the day of cooking to maintain their crispness.
