Description
Indulge in the vibrant flavors of Hibachi Chicken & Vegetables, an easy and delicious dish that brings the essence of Japanese cuisine straight to your home. This recipe features tender chicken sautéed with a medley of fresh vegetables, all beautifully coated in a savory, homemade Yum Yum sauce. Perfect for busy weeknights or special gatherings, this meal is not only quick to prepare but also customizable based on seasonal ingredients or personal preferences. Whether served over rice, in lettuce wraps, or with noodles, Hibachi Chicken & Vegetables is sure to impress family and friends alike.
Ingredients
- 1 lb boneless skinless chicken, cubed
- 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
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- ½ teaspoon sesame oil
- ½ large white onion, cut into strips
- 2 small zucchini, cut into strips
- 1 cup mushrooms, halved
- 1 cup broccoli florets
- ½ large bell pepper, cut into strips
- ½ tablespoon unsalted butter
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
- Yum Yum Sauce for serving
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Add the cubed chicken and cook for about 8-10 minutes until browned.
- Stir in garlic, ginger, soy sauce, butter, and black pepper; cook for an additional minute.
- In another skillet, heat remaining vegetable oil and sauté onion for 2 minutes. Add zucchini, mushrooms, broccoli, sesame oil, butter, soy sauce, and black pepper; cook until tender-crisp (5-7 minutes).
- Combine chicken and vegetables in one skillet and serve hot with Yum Yum sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 2g
- Sodium: 531mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 109mg