If you’ve ever craved the sizzle and aroma of a Japanese steakhouse right at your dining table, this Hibachi Chicken & Vegetables recipe is going to be your new best friend. It’s a delightful mix of succulent chicken and vibrant vegetables, all sautéed to perfection in a glossy ginger-soy glaze that captures the essence of hibachi cooking.
Why You’ll Love This Recipe
- Quick and Easy: With only 35 minutes from start to finish, this dish can be your speedy weeknight go-to.
- Restaurant Quality at Home: Experience the vibrant, sizzling flavors of a restaurant right from your stovetop.
- Customizable: You can adapt the vegetables and seasonings to your liking, making it versatile for family tastes.
- Healthy Eating: Loaded with fresh vegetables and lean chicken, this dish is nutritious as well as delicious.
Ingredients You’ll Need
The beauty of Hibachi Chicken & Vegetables lies in the simplicity of its ingredients. Each one plays a crucial role in building the layers of flavor this dish is known for, making it both aromatic and visually appealing.
- Chicken: Use boneless, skinless chicken for a lean and tender bite.
- Vegetable Oil and Sesame Oil: The mix of oils provides a high smoke point and a hint of nutty flavor.
- Garlic and Ginger: Freshly minced garlic and grated ginger classic partners that pack an aromatic punch.
- Low-Sodium Soy Sauce: Adds umami richness without overpowering the other flavors.
- Mixed Vegetables: A colorful blend of zucchini, onions, broccoli, bell peppers, and mushrooms for texture and nutrition.
- Yum Yum Sauce: A creamy, tangy sauce for drizzling over the final dish.
Variations
One of the joys of cooking is making a dish your own, and Hibachi Chicken & Vegetables is perfect for experimenting. Swap or add your favorite ingredients to suit your style or dietary needs.
- Spicy Kick: Add a dash of chili oil or sriracha for heat lovers.
- Vegetarian Delight: Replace chicken with firm tofu or tempeh for a plant-based version.
- Extra Crunch: Toss in some blanched snow peas or shredded carrots for added texture.
How to Make Hibachi Chicken & Vegetables
Step 1: Prepare the Chicken
Preheat your griddle to medium-high heat. Incorporate both vegetable oil and sesame oil onto the surface. Add minced garlic and grated ginger, allowing them to release their magnificent aromas—be vigilant not to let them brown.
Step 2: Cook the Chicken
Introduce the cubed chicken to the griddle. Continuously stir and flip the pieces until they’re a light golden hue. Blend in soy sauce and butter, making sure the chicken is gleaming with the mixture. Season lightly with salt and pepper and keep it warm.
Step 3: Sauté the Vegetables
In the same griddle, heat additional vegetable oil and sesame oil. Start with the broccoli, cooking it for a few minutes until crisp-tender, then follow up with onions and bell peppers. Lastly, combine mushrooms, zucchini, butter, and soy sauce, giving everything a good stir until tender.
Pro Tips for Making Hibachi Chicken & Vegetables
- Heat Management: Keep your griddle or skillet hot to achieve that characteristic sizzle and sear.
- Quick Marinade: A brief marinade in soy sauce and ginger before cooking amps up the flavor.
- Batch Cooking: If you’re doubling the recipe, cook in batches to maintain temperature and prevent crowding.
- Fresh Ingredients: Use the freshest vegetables you can find for the best texture and flavor.
How to Serve Hibachi Chicken & Vegetables
Garnishes
Consider topping your Hibachi Chicken & Vegetables with a sprinkle of sesame seeds or a dash of chopped green onions for that extra pop of color and crunch.
Side Dishes
Serve alongside a steaming bowl of jasmine rice or a simple soba noodle salad to soak up every luscious drop of sauce.
Creative Ways to Present
Plate your dish on a large, rustic chopping board for a communal share-style presentation, letting the vibrant colors and enticing aromas take center stage.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hibachi Chicken & Vegetables in an airtight container in the refrigerator, where it’ll remain fresh for up to three days.
Freezing
This dish can be frozen for up to a month. Just make sure to separate the chicken from the vegetables to maintain their optimum texture after reheating.
Reheating
Gently reheat leftovers on the stovetop or microwave until warmed through, adding a splash of soy sauce if needed to refresh the flavors.
FAQs
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Can I make this dish ahead of time?
Yes, you can prepare the components separately and then reheat them together before serving for maximum freshness.
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What if I don’t have a griddle?
A large cast-iron skillet or heavy-bottomed frying pan will do wonders in recreating that authentic hibachi texture.
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Is there a substitute for sesame oil?
If you don’t have sesame oil, you can try using a nut oil like peanut oil, though it will alter the flavor slightly.
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How do I prevent the garlic from burning?
Keep stirring the garlic constantly and ensure your heat isn’t too high when you first add it to the griddle.
Final Thoughts
I truly hope you’ll try this Hibachi Chicken & Vegetables at home. Not only is it a delightful and quick meal, but it also brings the joy and flavors of a Japanese steakhouse into your kitchen. Enjoy the sizzling spectacle!
Print
Hibachi Chicken & Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Description
Delicious Hibachi Chicken with colorful vegetables, cooked on a griddle to achieve a flavorful and authentic Japanese-style stir-fry experience. Perfectly seared chicken combined with tender vegetables and a savory Yum Yum sauce for a delightful meal.
Ingredients
Hibachi Chicken
- 1 lb. boneless skinless chicken, cut into cubes
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon black pepper
Hibachi Vegetables
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 1/2 large white onion, cut into strips
- 2 small zucchinis, cut into strips
- 1 cup mushrooms, halved
- 1 cup broccoli florets
- 1/2 large bell pepper, cut into strips
- 1/2 tablespoon unsalted butter
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
Yum Yum Sauce for serving
- 1/2 cup mayonnaise
- 1 tablespoon tomato paste or ketchup
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon melted butter
Instructions
- Prepare the Chicken: Preheat a large griddle or flat-top skillet to medium-high heat. Add the vegetable oil and sesame oil to warm. Once hot, add minced garlic and grated ginger and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
- Sear the Chicken: Add the cubed chicken to the hot griddle. Seared, cook, turning frequently, until the chicken is light golden brown, about 5-7 minutes. Add soy sauce and butter, stirring until coated and heated through. Keep warm and set aside.
- Cook the Vegetables: Add vegetable oil and sesame oil to the griddle. Once heated, add broccoli florets and sauté for 3-4 minutes until crisp tender. Then, add onions and bell peppers, cooking for another 3-4 minutes. Finally, add mushrooms, zucchini, butter, soy sauce, and a few grinds of black pepper. Toss and cook until vegetables are just tender, about 2-3 minutes.
- Serve: Plate the seared chicken and vegetables together. Drizzle with Yum Yum Sauce and enjoy a flavorful hibachi-style meal.
Notes
- Adjust soy sauce quantities for salt preference.
- You can substitute chicken with tofu for a vegetarian version.
- Use a non-stick griddle or cast-iron skillet for best results.
- The Yum Yum sauce can be prepared in advance to allow the flavors to meld.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 125 mg
