This Hibachi Chicken and Vegetables dish brings a taste of Japan right to your kitchen! Juicy chicken is grilled with colorful veggies, making it both tasty and fun to eat.
I love how quick this meal is to prepare. Just toss everything on the grill or skillet, and dinner is ready in no time! Perfect for busy nights or impressing friends! 🍽️
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a leaner option, turkey breast works well too. Alternatively, try tofu for a vegetarian version!
Vegetable Oil: This oil is great for high-heat cooking. If you’re out, canola or grapeseed oil can be used as substitutes, both have high smoke points.
Mixed Vegetables: Broccoli, bell peppers, and onions are classic choices, but feel free to use other veggies like carrots, snap peas, or zucchini based on what you have available!
Garlic & Ginger: Fresh garlic and ginger add a lot of flavor. If you don’t have fresh, you can use garlic powder and ground ginger, but it will alter the taste slightly.
Soy Sauce: If you’re looking for a low-sodium option, there’s low-sodium soy sauce available. Tamari is also a great gluten-free alternative.
Honey: If you need a sugar substitute, brown sugar or maple syrup can work nicely. Adjust to taste, especially if you’re using more or less than a tablespoon.
How to Achieve Perfectly Cooked Chicken?
Cooking chicken so it stays juicy is key in this recipe. Make sure to marinate the chicken first. This not only enhances flavor but also helps keep it moist. Here’s how to get it just right:
- Use medium-high heat for cooking, which allows for browning without burning.
- Cook in batches if necessary; overcrowding the pan steams the chicken instead of browning it.
- Check for doneness by cutting into a piece; it should be white all the way through with no pink.
Letting the chicken rest for a few minutes before serving can also help retain its juices, making each bite tender and tasty!
How to Make Hibachi Chicken and Vegetables?
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or brown sugar)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For Stir-Frying:
- 2 tablespoons vegetable oil
- 3 cups mixed vegetables (such as broccoli, bell peppers, and onions)
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions, sliced for garnish (optional)
How Much Time Will You Need?
You’ll need about 15-30 minutes for marinating the chicken and another 15-20 minutes for cooking. Overall, you can have this delicious meal ready in about 45 minutes!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken pieces with half of the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and minced ginger. Stir well to ensure all the chicken is coated. Cover the bowl and let it marinate for at least 15-30 minutes. This step is key for adding great flavor to the chicken!
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 it for about 5-7 minutes, stirring occasionally, until it’s browned and fully cooked. Once done, remove the chicken from the pan and set it aside. Don’t worry if the pan looks a little messy—that’s flavor!
3. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Then toss in the mixed vegetables. Stir-fry them for about 5-7 minutes until they are tender-crisp. You want them to have a nice color and still be a bit crunchy!
4. Combine Everything:
Return the cooked chicken to the skillet with the vegetables. Add the remaining soy sauce and season everything with salt and pepper. Stir well to combine and let it heat through for another 2-3 minutes, ensuring everything is warm and flavors are blended.
5. Serve and Enjoy:
Toss everything together one last time, then remove from heat. Serve your hibachi chicken and vegetables warm, garnished with some sesame seeds and sliced green onions if you’d like. Enjoy this tasty homemade dish!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use shrimp, beef, or tofu instead of chicken. If using beef, choose thinly sliced cuts like sirloin for quick cooking. For shrimp, cook them until they’re pink and opaque, which takes about 3-5 minutes. Tofu works great too; just make sure to press it to remove excess moisture before marinating and cooking.
What Vegetables Are Best for Stir-Frying?
Feel free to use any vegetables you like! Good options include snap peas, carrots, zucchini, and mushrooms. Just remember to cut them into uniform sizes for even cooking. If you’re using harder vegetables like carrots, slice them thinly or blanch them briefly before adding them to the pan.
Can I Make This Dish Ahead of Time?
Yes, you can marinate the chicken in advance and store it in the fridge for up to 24 hours. Cooked chicken and vegetables can be kept in the fridge for up to 3 days. Just reheat gently in a skillet over low heat, adding a splash of water or broth if needed to keep it moist.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and it will last for about 2-3 months. To reheat, either warm them in the microwave or sauté in a skillet, adding a little soy sauce for moisture and flavor.
