This Hibachi Chicken and Vegetables recipe brings the excitement of a Japanese grill right to your kitchen! Juicy chicken and colorful veggies are cooked together in a delicious soy sauce blend.
Key Ingredients & Substitutions
Chicken: While boneless, skinless thighs add a juicy flavor, you can easily swap in chicken breasts if preferred. For a lighter option, consider using turkey breast.
Vegetable Oil: This is great for high-heat cooking, but you could also use sesame oil for a nuttier flavor or olive oil if that’s what you have on hand.
Soy Sauce: A staple for flavor, low-sodium soy sauce works well for those watching their salt intake. If gluten-free, try tamari sauce instead.
Teriyaki Sauce: For a homemade touch, create your own with soy sauce, honey, and a bit of vinegar. Alternatively, hoisin sauce can add a nice sweetness.
Vegetables: While broccoli, carrots, and bell peppers create a colorful dish, feel free to replace any veggies based on what’s fresh or available. Snap peas, zucchini, or asparagus can make great substitutes.
How Do I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken to perfection is key for this dish. First, marinate your chicken for at least 30 minutes to boost flavor—longer is better! When cooking, make sure your skillet is hot enough before adding chicken, which helps get that lovely golden-brown color.
- Add the chicken in a single layer to prevent steaming; overcrowding will keep it from searing.
- Cook for around 5-7 minutes, turning occasionally. Use a meat thermometer if you’re unsure; chicken should reach 165°F.
How to Make Hibachi Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (for cooking)
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
For the Vegetables:
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup onion, sliced
- 1 cup mushrooms, sliced (optional)
For Garnish:
- Sesame seeds (optional)
- Green onions, chopped (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 15-20 minutes to cook. You should allow at least 30 minutes for marinating the chicken for the best flavor. In total, you’ll be looking at approximately 1 hour from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the cut chicken pieces in a large bowl. Add soy sauce, teriyaki sauce, minced garlic, minced ginger, and a sprinkle of salt and pepper. Mix everything together well and cover it. Let it marinate for at least 30 minutes in the fridge to soak up all the yummy flavors.
2. Cook the Chicken:
After marinating, heat 1 tablespoon of vegetable oil in a large skillet or on a hibachi grill over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook the chicken for about 5-7 minutes, turning it occasionally until it’s golden brown and fully cooked. When done, take the chicken out and set it aside on a plate.
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 for about 3-4 minutes, or until they start to soften. Then, add the broccoli florets and sliced mushrooms (if using). Stir everything for another 3-4 minutes until the vegetables are tender but still crisp.
4. Combine and Serve:
Return the cooked chicken to the skillet with the vegetables. Toss everything together over medium heat for about 1-2 minutes so that the flavors marry. Taste and add extra salt and pepper if desired. Once everything is heated through, transfer it to a platter. You can sprinkle sesame seeds and chopped green onions on top for a beautiful finish. Enjoy your delicious homemade hibachi chicken and vegetables hot!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables. Zucchini, snap peas, or even asparagus work great! Just keep in mind that cooking times may vary, so add firmer veggies first and softer ones later to ensure everything cooks evenly.
How Can I Make This Recipe Spicier?
If you like a bit of heat, try adding red pepper flakes or sliced chili peppers to the marinate or while stir-frying the vegetables. You can also serve it with sriracha or your favorite hot sauce on the side for an extra kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chicken and vegetables in a freezer-safe container for up to 3 months. Just make sure to thaw overnight in the fridge before reheating!
Can I Use Chicken Breasts Instead of Thighs?
Yes, chicken breasts will work fine in this recipe. Just be aware that they can dry out if overcooked, so watch your cooking time closely. Aim for an internal temperature of 165°F (75°C) when fully cooked!
