This fun Hibachi Chicken and Vegetables recipe brings the taste of a Japanese steakhouse right to your kitchen! It’s filled with juicy chicken and colorful veggies, all cooked to tasty perfection.
Making this dish is like a mini-performance! I love flipping the veggies in the pan and watching them dance—just don’t forget to keep the fire under control! 🔥
You can serve it over rice or enjoy it on its own. It’s quick to whip up and always a hit at dinner time. Just grab your favorite sauces, and you’re good to go!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect here for its tenderness. You can swap it for boneless thighs for more flavor, or use tofu for a vegetarian option.
Oils: I love using vegetable and sesame oil. If you’re out of sesame oil, a drizzle of peanut oil will give a similar nutty taste. Olive oil works too, but it changes the flavor a bit.
Vegetables: Red and yellow bell peppers add sweetness and color. You can use any veggies in your fridge like zucchini, snap peas, or even cauliflower—just make sure they all have similar cooking times.
Garlic and Ginger: Fresh garlic and ginger are must-haves for flavor. If you’re in a pinch, ground versions work, but fresh really brings the dish to life.
How Can I Ensure My Vegetables Are Perfectly Cooked?
The key to vibrant, crunchy veggies is all about timing. You want them tender yet crisp, which means not overcooking them. Here’s how to get it right:
- Heat your skillet until hot before adding the vegetables.
- Stir-fry them quickly, about 5-7 minutes, so they maintain their crunch.
- Keep stirring gently to avoid burning.
- If needed, add a splash of water for steam, which helps cook them without burning.
By following these steps, you’ll have delicious veggies to complement your chicken. Enjoy your cooking!
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Hibachi Chicken:
- 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup mushrooms, sliced
- 1/2 onion, sliced
Seasoning:
- Salt and pepper to taste
Optional Garnishes:
- Sesame seeds
- Green onions
- Lemon wedges
How Much Time Will You Need?
This delicious Hibachi Chicken and Vegetables recipe takes about 15-30 minutes for marinating, plus an additional 15-20 minutes for cooking. In total, you’re looking at around 35-50 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix your chicken pieces with 1 tablespoon of vegetable oil, soy sauce, teriyaki sauce, minced garlic, and minced ginger. Stir everything well and let the chicken marinate for at least 15-30 minutes. This step helps each bite be full of flavor!
2. Heat the Skillet:
Place a large skillet or wok on the stove over medium-high heat. Add the remaining tablespoon of vegetable oil along with the sesame oil. Let it heat until the oil is shimmering. This will give a nice sear to your chicken.
3. Cook the Chicken:
Once the oil is hot, transfer the marinated chicken to the skillet. Spread the pieces out so they cook evenly. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned and fully cooked. When done, remove the chicken from the skillet and set it aside.
4. Stir-Fry the Vegetables:
In the same skillet, add the sliced onions, bell peppers, broccoli, carrots, and mushrooms. Stir-fry the veggies for about 5-7 minutes until they’re tender but still a bit crisp. The vibrant colors will make your dish look inviting!
5. Combine Chicken and Vegetables:
Return the cooked chicken back into the skillet with the vegetables. Give everything a good stir to combine. Season your mix with salt and pepper to taste, adjusting as needed for flavor.
6. Heat Everything Through:
Let everything cook together for an additional 2-3 minutes. This will help the flavors meld together beautifully, making each bite delicious.
7. Serve and Enjoy:
Once done, remove from heat and serve your Hibachi Chicken and Vegetables hot. For a touch of flair, garnish with sesame seeds and chopped green onions. Don’t forget to add lemon wedges on the side for a zesty kick!
Enjoy your homemade Hibachi Chicken and Vegetables! It’s a fantastic meal that’s fun, colorful, and bursting with flavor.
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or tofu. If using shrimp, cook them for about 3-4 minutes until pink. For beef or tofu, marinate them similarly to chicken and adjust cooking times as needed—about 4-5 minutes for thinly sliced beef or 6-7 minutes for firm tofu until golden.
What Vegetables Can I Substitute?
Feel free to mix up the vegetables based on your preferences! Zucchini, snap peas, or bok choy are great alternatives. Just be sure to adjust the cooking time as some might cook faster than others—keep an eye on them to maintain that crisp texture!
How Can I Make This Dish Gluten-Free?
To make Hibachi Chicken gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Additionally, ensure your teriyaki sauce is gluten-free, as some brands may contain wheat. Always check the labels to be safe!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, or in the microwave for about 1-2 minutes, stirring halfway for even heating.
