This Hibachi Chicken and Vegetables dish is full of yummy flavors and colorful ingredients! Juicy chicken, fresh vegetables, and a tasty sauce come together in a fun, sizzling way.
Making this at home feels like a special meal without the big restaurant prices! I love how quick it is to whip up, plus it’s great for impressing friends or family!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are ideal for this dish due to their tenderness and flavor. If you prefer, you can use chicken breast or even tofu for a vegetarian option.
Soy Sauce: This adds a rich umami flavor. If you’re watching your sodium intake, opt for low-sodium soy sauce. Tamari is also a great gluten-free alternative.
Sesame Oil: This oil brings a delicious nutty taste to the dish. If you don’t have it, you can use peanut oil or a mild olive oil, but it won’t have the same depth of flavor.
Vegetables: Feel free to mix up the veggies! Snow peas, zucchini, or snap peas work well. If broccoli or bell peppers aren’t available, you can substitute with whatever you have on hand.
Garlic and Ginger: Fresh garlic and ginger give wonderful flavor. If you’re in a pinch, you can use garlic powder and ground ginger, just remember to use less since they’re more concentrated.
How Do I Get My Chicken Perfectly Cooked?
Cooking the chicken properly is key to getting that juicy texture. Start by marinating the chicken well. Letting it sit for at least 30 minutes helps infuse flavor and keep it moist.
- Preheat your skillet or wok on medium-high heat before adding oil. This prevents sticking and ensures a nice sear.
- Cook the chicken in a single layer without overcrowding the pan. This helps it brown evenly.
- Stir-fry the chicken until it’s browned and cooked through, roughly 6-8 minutes. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
How to Make Hibachi Chicken and Vegetables?
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Vegetables:
- 1 tablespoon vegetable oil (for cooking)
- 2 cups broccoli florets
- 1 cup carrots, cut into thin strips
- 1 cup bell peppers (red, yellow, or orange), sliced
- 1/2 cup onion, sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
For Garnish (Optional):
- Sesame seeds
- Green onions, sliced
How Much Time Will You Need?
This delicious Hibachi Chicken and Vegetables recipe will take about 10 minutes to prepare and 20 minutes to cook, plus 30 minutes for marinating. In total, you’ll have a tasty meal ready in about 1 hour!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the cut chicken pieces into a bowl. Add the soy sauce, sesame oil, salt, and pepper. Mix everything well so that the chicken is fully coated. Cover the bowl and let the chicken marinate for at least 30 minutes. This will help infuse it with flavor!
2. Heat the Skillet:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot before you add any ingredients—this will help give that nice sear to the chicken.
3. Cook the Chicken:
Add the marinated chicken to the skillet, spreading it out so it cooks evenly. Stir-fry for about 6-8 minutes, or until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
4. Sauté Garlic and Ginger:
In the same skillet, if it looks a bit dry, add just a little more oil. Then, add the minced garlic and ginger. Sauté for about 30 seconds until it’s fragrant—this is where the aroma starts to come alive!
5. Add the Vegetables:
Now, toss in the sliced onion, carrots, and bell peppers. Stir-fry these for about 3-4 minutes, just until they begin to soften up. We still want them to have a nice crunch!
6. Continue With Broccoli and Mushrooms:
Next, add the broccoli florets and sliced mushrooms to the skillet. Keep cooking for another 3-5 minutes, stirring frequently, until all the vegetables are tender-crisp and vibrant in color.
7. Combine Everything Together:
Return the cooked chicken to the skillet with the vegetables. Mix everything together and stir-fry for an additional 2 minutes so the flavors can meld beautifully.
8. Final Seasoning and Serve:
Before serving, taste your dish and adjust the seasoning if needed, maybe a little extra salt or pepper. After that, remove it from the heat.
9. Garnish and Enjoy:
Serve your Hibachi Chicken and Vegetables hot, garnished with sesame seeds and sliced green onions if desired. Enjoy this flavorful, colorful dish!
Can I Use Other Types of Chicken for This Recipe?
Absolutely! You can use boneless, skinless chicken breasts if you prefer. Just be sure to adjust cooking times slightly, as breasts may cook a bit faster. You can also use tofu or shrimp for a delicious variation!
Can I Make This Dish Vegetarian?
Yes, you can easily make this dish vegetarian by replacing the chicken with firm tofu or tempeh. Just ensure to marinate them in the soy sauce and sesame oil as you would with chicken. Adjust the cooking time as necessary, cooking until golden brown on the outside.
What Should I Do If I Have Leftover Vegetables?
Feel free to add any leftover vegetables you have on hand! Tomatoes, zucchini, or snap peas work well. Just chop them into bite-sized pieces and add them to the stir-fry, ensuring they are cooked to your desired tenderness.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in a skillet over medium heat or in the microwave until heated through. Add a splash of soy sauce or a drizzle of sesame oil to refresh the flavors!
