This Hibachi Chicken and Vegetables dish is a tasty mix of juicy chicken and colorful vegetables, all cooked to perfection. It’s quick, fun, and reminds you of a good restaurant meal!
I love how simple it is to whip up right at home. Just toss everything in a pan, add some soy sauce, and you’re set! Perfect for a weeknight dinner or impressing guests! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and stay tender. If you’re looking for a different protein, try shrimp, tofu, or even beef strips for a unique twist.
Sauces: Soy sauce and teriyaki sauce add great flavor. If you’re watching your sodium intake, low-sodium soy sauce can be a good substitute. For a gluten-free option, use gluten-free tamari instead of soy sauce.
Vegetables: I love using bell peppers, broccoli, and carrots for vibrant colors and textures. Feel free to swap them with squash, snap peas, or even zucchini, depending on what you have on hand. Frozen veggies work too in a pinch!
Sesame Seeds: They’re optional but add a nice crunch and nutty flavor. If you don’t have them, sunflower seeds or chopped nuts can deliver a similar crunch. If you can’t have nuts, skip them altogether!
How Do I Get Tender, Well-Cooked Chicken in the Skillet?
Getting that perfectly cooked chicken is all about the right technique! Start by marinating your chicken to boost flavor and moisture. Let it marinate for at least 15-30 minutes, which really makes a difference.
- Make sure your skillet is hot before adding the chicken. This helps sear the meat quickly and lock in the juices.
- Don’t overcrowd the pan; if necessary, cook the chicken in batches. This ensures they get that nice golden-brown sear.
- Cook for about 5-7 minutes, stirring occasionally until the chicken is no longer pink in the center. Use a meat thermometer if needed—165°F (75°C) is your safety benchmark.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (red, yellow, or orange), sliced
- 1 cup mushrooms, sliced
- 1/2 onion, sliced
For Garnish:
- 1 tablespoon sesame seeds (optional)
How Much Time Will You Need?
This tasty meal takes about 15 minutes to prep, and you’ll need about 20 minutes to cook it. So in total, you’re looking at around 35 minutes from start to finish! The marinating time is included in the prep time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the bite-sized chicken pieces with garlic powder, onion powder, soy sauce, teriyaki sauce, salt, and pepper. Mix everything together until the chicken is well coated. Let it marinate for at least 15-30 minutes to soak up all those delicious flavors!
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or hibachi grill over medium-high heat. Add the marinated chicken to the skillet, making sure to spread it out evenly. Cook the chicken for about 5-7 minutes, or until it’s browned and fully cooked. Once done, remove the chicken from the skillet and set it aside.
3. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onions, carrots, and bell peppers. Stir-fry these veggies for about 3-4 minutes, just until they start to get tender. Then, add the broccoli and mushrooms to the skillet. Keep stir-frying for another 3-4 minutes until the vegetables are tender yet still crisp.
4. Combine and Heat Through:
Now it’s time to bring everything back together! Return the cooked chicken to the skillet with the veggies and stir everything to combine. Cook for an additional 2 minutes to heat everything through.
5. Garnish and Serve:
Remove the skillet from the heat and, if you’d like, sprinkle the dish with sesame seeds for a lovely garnish. Serve your delicious Hibachi Chicken and Vegetables hot, either on its own or over a bed of rice or noodles for a complete meal. Enjoy your tasty homemade Hibachi dish!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the vegetables based on your preference or what you have on hand. Zucchini, snap peas, or asparagus would work great. Just make sure to keep similar cooking times in mind to ensure everything is cooked evenly.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is a great idea! Just make sure to store it in the refrigerator. This will infuse the flavors deeper into the chicken. If you’re short on time, an hour of marinating is still delicious!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave on medium power until heated through, or stir-fry in a skillet over medium heat, adding a little water or oil if needed to prevent sticking.
Can I Use Chicken Thighs Instead of Chicken Breasts?
Definitely! Chicken thighs will give you a juicier result. Just cut them into bite-sized pieces and follow the same cooking instructions. The flavor will be slightly richer, and they generally stay more tender during cooking!
