Hibachi chicken and vegetables is a fun and tasty dish full of colorful veggies and juicy chicken. It’s quick to cook on a hot grill, giving it that yummy charred flavor!
Cooking it at home feels like a little celebration on your table. I love serving it with a side of rice and pretending I’m at a fancy restaurant. Who doesn’t love a show while they eat? 🍚🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is the go-to for this recipe. If you’re looking for a lighter option, turkey breast works well too. For a vegetarian alternative, tofu or tempeh can be used; just make sure to press and cube them first.
Vegetable oil: This is essential for stir-frying. You can substitute with canola or even sesame oil for a hint of extra flavor. Just keep in mind that sesame oil has a strong taste, so use it sparingly.
Vegetables: Feel free to mix up the veggies! Snow peas, zucchini, or snap peas are great substitutes if you can’t find broccoli or bell peppers. I love adding baby corn for extra crunch!
Soy sauce: A must for flavor. If you’re gluten-free, try tamari instead. For a lower sodium option, use low-sodium soy sauce or coconut aminos for a slightly sweeter taste.
Ginger and garlic: Fresh is best, but if you’re short on time, jarred versions are handy in a pinch. I prefer fresh for the strong flavors they bring to the dish!
How Can I Achieve Perfectly Cooked Chicken and Vegetables?
The key to great hibachi-style chicken and veggies is the stir-frying technique. Here’s how to do it right:
- Use high heat: This ensures quick cooking and helps lock in flavors.
- Cook in batches: If your skillet is overcrowded, your chicken won’t brown properly. Doing it in smaller portions keeps everything from steaming.
- Keep the veggies crunchy: Don’t overcook the vegetables. They should be tender but still crisp for the best texture and flavor.
- Toss frequently: Stir them every minute or so to prevent burning and to cook evenly.
Following these tips will help you serve up delicious Hibachi Chicken and Vegetables every time!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Main Dish:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (red and yellow)
- 1 cup sliced onions
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 tablespoons soy sauce
- 2 tablespoons sake or rice vinegar (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This delicious Hibachi Chicken and Vegetables takes about 10 minutes to prepare and 15 minutes to cook, making for a quick 25-minute meal that’s both healthy and hearty. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Sprinkle a bit of salt and pepper over the chicken to season it. Cook for about 5-7 minutes until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Then, toss in the sliced onions, carrots, and bell peppers. Stir-fry everything together for about 3-4 minutes until they begin to soften up a bit.
3. Add More Veggies and Flavor:
Next, add the broccoli florets, sliced mushrooms, minced garlic, and ginger to the skillet. Keep stir-frying for another 3-4 minutes until the veggies are tender but still have a nice, crisp bite to them.
4. Combine and Finish:
Now, it’s time to return the cooked chicken back into the skillet. Pour in the soy sauce and, if you’re using it, the sake or rice vinegar. Stir everything well to combine, and cook for another 2 minutes until everything is heated through.
5. Season and Serve:
Give it all a taste, and if you’d like, add a bit more salt or pepper to your liking. If you want to elevate the dish even more, sprinkle some sesame seeds on top. Serve your Hibachi Chicken and Vegetables hot, and enjoy your tasty meal!
Can I Use Other Types of Vegetables in This Recipe?
Absolutely! Feel free to mix and match your favorite veggies. Zucchini, snap peas, or even snow peas work great. Just make sure to cut them into similar sizes for even cooking!
What Can I Substitute for Sake or Rice Vinegar?
If you don’t have sake or rice vinegar on hand, you can use white wine vinegar or apple cider vinegar as a substitute. Just keep the quantity the same for a similar effect in flavor.
How to Store Leftover Hibachi Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals or warm on the stovetop, adding a splash of water or broth for moisture.
Can I Use Frozen Chicken for This Recipe?
It’s best to use fresh chicken, but if you only have frozen, make sure to fully thaw it before cooking. You can thaw chicken overnight in the fridge or quickly by placing it in a sealed plastic bag and submerging it in cold water.
