Description
This Hibachi Chicken & Vegetables recipe features tender, flavorful chicken cooked with aromatic garlic and ginger, complemented by a colorful medley of sautéed vegetables all prepared on a hot griddle. Finished with a savory Yum Yum sauce, this dish offers a delightful combination of textures and taste inspired by Japanese hibachi grill cuisine, perfect for a quick and satisfying meal.
Ingredients
Hibachi Chicken
1 lb. boneless skinless chicken, cut into cubes2 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 oil1/2 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
Enough for serving (store-bought or homemade)Instructions
- Preheat the griddle: Set your griddle to medium-high heat and add the vegetable oil and sesame oil. Allow it to warm thoroughly before adding ingredients.
- Cook the garlic and ginger: Add the minced garlic and grated ginger to the hot oil mixture. Sauté until fragrant, about 30 seconds to 1 minute, ensuring not to burn the garlic.
- Add and sear the chicken: Immediately add the cubed chicken to the griddle. Sear and cook, turning frequently, until lightly golden brown all over, approximately 5-7 minutes.
- Finish the chicken: Pour in soy sauce and add butter to coat the chicken evenly. Stir until the butter melts and the chicken is glazed. Season with black pepper to taste. Keep warm on the side.
- Prepare the vegetables: Warm some vegetable and sesame oils on the griddle, then add broccoli. Sauté for 3-4 minutes until crisp-tender.
- Add other vegetables: Add onion and bell peppers; cook for another 3-4 minutes. Then, toss in mushrooms, zucchini, butter, and soy sauce. Stir well and cook until the vegetables are just tender, about 2-3 minutes.
- Serve: Plate the cooked chicken alongside the sautéed vegetables. Drizzle with Yum Yum sauce for added flavor. Serve hot.
Notes
- Use a flat griddle or large skillet for the best results, mimicking a hibachi grill experience.
- Adjust soy sauce and salt to control sodium intake.
- Marinating the chicken in soy sauce and ginger beforehand enhances flavor, but it’s optional for quick preparation.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 730 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
