Description
This Hibachi Chicken & Vegetables recipe delivers a flavorful and vibrant stir-fry dish inspired by Japanese hibachi cooking. Tender chicken pieces are seared in a hot skillet, coated in a savory-sweet teriyaki sauce, and then combined with crisp, sautéed vegetables for a quick, healthy, and delicious meal that’s perfect for any weeknight.
Ingredients
Scale
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ground black pepper
Vegetables and Garnish
- 2 medium zucchini, sliced
- 1 medium yellow onion, sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Heat the Skillet: Heat a large skillet or hibachi grill over medium-high heat to prepare for cooking the chicken and vegetables.
- Prepare the Chicken: While heating the skillet, cut the chicken breasts into bite-sized pieces for even cooking and easy consumption.
- Add Oils: Drizzle one tablespoon of olive oil and one tablespoon of sesame oil into the hot skillet to prevent sticking and add flavor.
- Cook Chicken: Once the oils are hot, add the chicken pieces to the skillet to begin browning.
- Season Chicken: Sprinkle one teaspoon each of garlic powder, onion powder, and ground black pepper onto the chicken, seasoning it evenly.
- Sauté Chicken: Cook the chicken for 5-7 minutes, stirring occasionally until the chicken is fully cooked through and golden brown outside.
- Mix Sauce: In a small bowl, combine one tablespoon each of soy sauce, teriyaki sauce, rice vinegar, and honey to create a flavorful glaze.
- Add Sauce to Chicken: Pour the sauce mixture over the cooked chicken in the skillet and stir to coat all pieces evenly.
- Simmer Sauce: Continue cooking the chicken in the sauce for another 2-3 minutes, allowing the sauce to thicken slightly and cling to the chicken.
- Prepare Vegetables: Meanwhile, slice the zucchinis, onion, mushrooms, and red bell pepper into thin strips for even cooking.
- Remove Chicken: Transfer the cooked chicken to a plate and set aside to make space for vegetables in the skillet.
- Add Oil and Butter: Add one tablespoon of vegetable oil and one tablespoon of butter to the same skillet for sautéing the vegetables.
- Cook Vegetables: Add the sliced zucchini, onion, mushrooms, and red bell pepper to the skillet, stirring occasionally for 5-7 minutes until tender yet slightly crisp.
- Combine Chicken and Vegetables: Return the chicken to the skillet with the cooked vegetables, stirring to combine and heat through evenly.
- Add Sesame Seeds: Sprinkle one tablespoon of sesame seeds over the chicken and vegetable mixture for added texture and nutty flavor.
- Garnish: Top the dish with one tablespoon of chopped green onions for freshness and color.
- Serve: Serve the hibachi chicken and vegetables hot, immediately enjoying this vibrant and tasty meal.
Notes
- Chicken breasts can be substituted with boneless thigh meat for a juicier texture.
- Adjust the amount of honey and sauce according to your preferred sweetness and saltiness.
- For added heat, sprinkle some red pepper flakes when cooking the chicken.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Use low sodium soy sauce to reduce salt content if desired.
