This Hibachi Chicken and Vegetables dish is a fun, tasty treat! With tender chicken and colorful veggies, it’s like having your favorite restaurant meal at home.
It’s super quick to make too—just toss everything on a hot skillet or grill and enjoy that sizzle! I love serving it with rice for a filling dinner. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for alternatives, you can use thighs for more flavor, or even tofu for a vegetarian version—just ensure it’s pressed and cut into cubes!
Mixed Vegetables: This recipe is flexible! You can use any combination of veggies you like. Frozen mixed vegetables can save time, or try zucchini, snap peas, or asparagus for a twist!
Soy Sauce: Regular soy sauce adds great flavor. If you’re watching your sodium, opt for low-sodium soy sauce. Alternatively, tamari is a good gluten-free choice, while coconut aminos provide a sweeter, soy-free option.
Garlic and Ginger: Fresh minced garlic and ginger really bring the dish to life, but you can use pre-minced versions for convenience. Dried versions work but are less potent in flavor.
Sesame Oil: This adds a lovely nutty flavor. If you don’t have it, a splash of olive oil can work, though it won’t quite replicate the taste.
How Do You Get Chicken Perfectly Cooked?
Cooking chicken to juicy perfection is key here. Start by marinating it; this helps it stay tender. When cooking, use a hot skillet or wok—this creates a nice sear. Cut your chicken into uniform pieces to ensure even cooking, and avoid overcrowding the pan to get a good brown.
- Heat the oil first; it should shimmer before adding chicken.
- Cook in batches if needed, so the heat stays high.
- Look for a golden brown color; that’s where the flavor is!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 3 tablespoons soy sauce (divided)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
For the Vegetables:
- 2 cups mixed vegetables (e.g., broccoli, carrots, bell peppers, and mushrooms)
- 3 tablespoons vegetable oil (divided)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
To Serve:
- Lemon wedges
- Sesame seeds (for garnish, optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 15 minutes of cooking, making it a quick and delicious meal ready in about 25 minutes! Perfect for those busy weeknights!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by getting a bowl and mixing the diced chicken, 1 tablespoon of soy sauce, minced garlic, minced ginger, and a pinch of salt and pepper. Stir everything together well. Cover the bowl and let it marinate for at least 15 minutes. This gives the chicken a boost of flavor!
2. Prepare the Vegetables:
While the chicken is marinating, grab another bowl and toss your mixed vegetables with 1 tablespoon of soy sauce, adding a little salt and pepper. This will give them a tasty kick!
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, carefully add your marinated chicken. Cook the chicken for about 5-7 minutes until it’s nicely browned and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
4. Stir-Fry the Vegetables:
In the same skillet, add another tablespoon of vegetable oil. Then, toss in your mixed vegetables. Stir-fry them for about 4-5 minutes or until they are tender-crisp. You want them to be cooked but still a bit crunchy!
5. Combine and Finish:
Now, add the cooked chicken back into the skillet with the vegetables. Pour in the remaining soy sauce and sesame oil. Stir everything well, cooking for an additional 2-3 minutes just to warm everything through. Your kitchen should smell amazing by now!
6. Serve:
Finally, transfer your delicious hibachi chicken and vegetables to a serving platter. If you like, sprinkle some sesame seeds on top for a fun garnish. Serve it right away with lemon wedges on the side for a fresh twist!
Enjoy your homemade Hibachi Chicken and Vegetables!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute any of the vegetables with your favorites or whatever you have on hand. Zucchini, snap peas, or asparagus work well. Just make sure to adjust the cooking time based on the vegetables you choose for the best texture!
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a soy-free alternative. Both offer similar umami flavors, though you might need to adjust the seasoning to taste as they can be slightly less salty.
Can I Make This Dish Ahead of Time?
Yes, you can! Cooked chicken and vegetables can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water or broth to keep it moist if necessary.
How Can I Make This Recipe Spicier?
If you want to add some heat, consider including a pinch of red pepper flakes, a drizzle of sriracha, or even a chopped jalapeño to the stir-fried vegetables. Just be sure to taste along the way to achieve your desired spice level!
