This Hibachi Chicken and Vegetables dish is a fun and tasty treat! The juicy chicken is grilled to perfection and paired with colorful, crunchy veggies for a delightful meal.
It’s like having a mini Japanese steakhouse right at home. I love to serve it with a scoop of fried rice for a complete feast that’s sure to please everyone!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts as they cook quickly and absorb flavors well. You can substitute with chicken thighs if you prefer darker meat, or even tofu for a vegetarian option!
Soy Sauce: This is the key seasoning. For a low-sodium version, opt for low-sodium soy sauce. If you’re gluten-free, tamari is a great alternative!
Vegetable Oil: While I use vegetable oil for frying, you can also use canola oil or avocado oil. They have high smoke points and are perfect for stir-frying.
Garlic & Ginger: Fresh is best for flavor, but you can use powdered versions if you’re in a pinch. Adjust the quantities based on your taste!
Vegetables: Feel free to mix in your favorite veggies! Snap peas, zucchini, or even spinach work wonderfully. Just keep the texture in mind—aim for a good crunch!
How Do You Achieve the Perfect Stir-Fry?
The secret to a great stir-fry is in the cooking technique. Everything should be cut evenly for uniform cooking and tossed rapidly over high heat. Here’s how to nail it:
- Start with a hot skillet or wok. It should be smoking slightly before you add oil.
- Cook the chicken first, then remove it to avoid steaming.
- Stir-fry the harder veggies (like carrots and broccoli) first, adding softer veggies (like mushrooms and bell peppers) afterwards.
- Don’t overcrowd the pan; this can cause steaming instead of frying. Do it in batches if necessary!
- Finally, keep everything moving to prevent burning. A spatula or wooden spoon works best.
With practice, your stir-frying skills will shine, making every meal delightful!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced (red and yellow)
- 1 cup onion, sliced
- 1 cup mushrooms, sliced
- Salt and pepper to taste
- Cooked rice, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 15-20 minutes to cook. Including marinating time, plan for about 40-50 minutes in total. You’ll be marinating the chicken while gathering and preparing your vegetables—making it quick and delicious!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the chicken pieces with soy sauce, sesame oil, minced garlic, and minced ginger. Make sure all the chicken is coated well. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This will infuse the chicken with great flavor!
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Cook the chicken, stirring occasionally, until it’s browned and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the sliced onions, carrots, and bell peppers. Stir-fry these vegetables for about 3-4 minutes until they start to soften. This will give them a nice crispy texture!
4. Add More Vegetables:
Now, add the broccoli and mushrooms to the pan. Continue to stir-fry for another 3-4 minutes, or until all the vegetables are tender yet still crisp. Remember to keep stirring so they cook evenly!
5. Combine and Season:
Return the cooked chicken to the pan with the vegetables. Stir everything together to combine, and let it heat through for a minute or two. Taste the mixture and season with additional soy sauce, salt, and pepper as desired.
6. Serve:
Serve your delicious hibachi chicken and vegetables hot over cooked rice. Enjoy every bite of your homemade meal!
Can I Use Other Proteins Instead of Chicken?
Absolutely! This recipe works well with shrimp, beef, or tofu. If using shrimp, cook it until it turns pink (about 3-5 minutes), and if using beef, ensure it’s sliced thinly and cook until browned. Tofu can be cubed and pan-fried until crispy before adding to the vegetables.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave on medium power for 1-2 minutes, or heat in a skillet over medium heat, stirring occasionally, until warmed through.
Can I Add Other Vegetables?
Absolutely! Feel free to customize your vegetable mix. Snow peas, zucchini, or cauliflower can be great additions. Just adjust the cooking time slightly to ensure all vegetables are tender-crisp.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the soy sauce with gluten-free tamari or coconut aminos. Make sure to choose vegetable oil without gluten-containing additives, and check that your sesame oil is gluten-free as well.
