Description
This Hibachi Chicken & Vegetables recipe features tender boneless chicken cubes and a colorful mix of fresh vegetables, cooked on a griddle with savory garlic, ginger, soy sauce, and butter for an authentic Japanese steakhouse-style experience. Served with a flavorful Yum Yum Sauce, this dish is quick to prepare and perfect for a healthy, delicious meal.
Ingredients
Scale
Chicken
- 1 lb. boneless skinless chicken, cut into cubes
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon black pepper
Vegetables
- 1 tablespoon vegetable oil
- ½ teaspoon sesame oil
- ½ large white onion, cut into strips
- 2 small zucchini, cut into strips
- 1 cup mushrooms, halved
- 1 cup broccoli florets
- ½ large bell pepper, cut into strips
- ½ tablespoon unsalted butter
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
For Serving
- Yum Yum Sauce
Instructions
- Prep the Chicken: Preheat your griddle or large skillet to medium-high heat and add 2 tablespoons of vegetable oil along with 2 teaspoons of sesame oil. Add 2 tablespoons of minced garlic and 1 tablespoon of grated fresh ginger to the hot oils and sauté for a short time until fragrant, being careful not to let the garlic burn.
- Cook the Chicken: Immediately add the cubed chicken to the griddle. Sear the chicken, stirring frequently so it cooks evenly until it turns a light golden brown on all sides. Stir in 2 tablespoons of low-sodium soy sauce and 2 tablespoons of unsalted butter, coating the chicken evenly with the sauce and butter. Season with ¼ teaspoon of black pepper and salt to taste. Remove from heat and keep warm.
- Heat Oils for Vegetables: Add 1 tablespoon of vegetable oil and ½ teaspoon of sesame oil to the griddle and warm over medium-high heat.
- Sauté Broccoli: Add 1 cup of broccoli florets to the hot skillet and cook for 3 to 4 minutes, stirring occasionally, until the broccoli is crisp-tender.
- Add Onion and Bell Pepper: Add ½ large white onion, cut into strips, and ½ large bell pepper, also cut into strips, to the broccoli. Cook these vegetables for another 3 to 4 minutes, stirring occasionally until they begin to soften.
- Finish Vegetables: Add 1 cup of halved mushrooms and 2 small zucchini cut into strips. Stir in ½ tablespoon of unsalted butter, 1 tablespoon of soy sauce, and season with ¼ teaspoon of black pepper. Continue cooking and stirring until all the vegetables are tender but still retain some crunch.
- Serve: Plate the cooked chicken and vegetables together and serve immediately with Yum Yum Sauce on the side for dipping or drizzling.
Notes
- Using low-sodium soy sauce helps control the saltiness of the dish.
- Make sure not to overcrowd the griddle to ensure even cooking and proper searing of the chicken and vegetables.
- Adjust vegetable quantities based on preference or seasonal availability.
- Serve immediately for the best texture and flavor.
- Yum Yum Sauce is a popular accompaniment for hibachi dishes and can be found premade or made from scratch at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Hibachi chicken, Hibachi vegetables, Japanese chicken recipe, Griddle chicken, Chicken stir-fry, Hibachi dinner, Yum Yum sauce
