Description
This Hibachi Chicken & Vegetables recipe features tender bite-sized chicken pieces cooked in a flavorful teriyaki-inspired sauce, combined with crisp and vibrant stir-fried vegetables. Perfectly seasoned and cooked on the stovetop, it’s a quick and healthy dish that brings the classic Japanese hibachi grill experience to your home kitchen.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Vegetables
- 2 medium zucchini, sliced
- 1 medium yellow onion, sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
Additional Ingredients
- 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.
- Prepare the chicken. Cut the boneless, skinless chicken breasts into bite-sized pieces for even cooking.
- Add oils to skillet. Drizzle one tablespoon each of olive oil and sesame oil into the hot skillet to prevent sticking and add flavor.
- Cook chicken in oils. Add the chicken pieces to the skillet once the oils are hot, ensuring they sizzle on contact.
- Season chicken. Sprinkle garlic powder, onion powder, and ground black pepper evenly over the chicken to add depth of flavor.
- Sauté chicken. Cook the chicken, stirring occasionally, for 5 to 7 minutes until it is cooked through and golden brown.
- Mix the sauce. In a small bowl, combine soy sauce, teriyaki sauce, rice vinegar, and honey to create a tasty glaze.
- Coat chicken in sauce. Pour the sauce mixture over the cooked chicken in the skillet, stirring to coat all pieces evenly.
- Simmer sauce. Continue cooking the chicken with the sauce for 2 to 3 minutes to allow the sauce to thicken and cling to the chicken.
- Slice vegetables. While the chicken cooks, slice zucchini, yellow onion, mushrooms, and red bell pepper into thin, uniform pieces for quick cooking.
- Set chicken aside. Transfer the cooked chicken to a plate temporarily to cook the vegetables.
- Prepare skillet for vegetables. Add vegetable oil and butter to the same skillet to provide a rich base for sautéing vegetables.
- Cook vegetables. Add the sliced vegetables to the skillet and stir occasionally, cooking for 5 to 7 minutes until tender but with some crispness remaining.
- Combine chicken and vegetables. Return the cooked chicken to the skillet with the vegetables, stirring well to mix and heat everything through.
- Add sesame seeds. Sprinkle sesame seeds over the chicken and vegetable mixture for a nutty crunch and garnish.
- Finish with green onions. Garnish the dish with chopped green onions to add a fresh, bright finish.
- Serve and enjoy. Plate the hibachi chicken and vegetables hot, and enjoy your homemade hibachi meal.
Notes
- Ensure chicken pieces are cut uniformly for even cooking.
- Adjust cooking time based on chicken thickness to avoid overcooking.
- Add additional vegetables like snap peas or carrots for variety.
- Use low-sodium soy sauce to decrease sodium content.
- Serve with steamed rice or noodles for a complete meal.
