Hibachi Chicken And Vegetables

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breast is easy to work with and stays tender. You can substitute with boneless thighs, which will be juicier, or for a vegetarian option, try firm tofu cut into cubes.

Vegetable Oil: This is great for cooking due to its high smoke point. If you’re looking for a flavor boost, swap half of it with canola or avocado oil, or even use ghee.

Soy Sauce: A key ingredient for flavor. If you’re watching your sodium, opt for low-sodium soy sauce. Or, use coconut aminos for a soy-free option that still packs a savory punch.

Sesame Oil: Adds a nutty flavor. If you can’t find it, a little olive oil mixed with a sprinkle of sesame seeds can provide a similar taste.

Vegetables: Mix and match! If you don’t have broccoli or bell peppers, snap peas, zucchini, or snap peas work well too. Frozen veggies are also perfectly fine in a pinch; just thaw and drain them first.

How Do You Get Perfectly Cooked Chicken?

Getting your chicken to be perfectly cooked can be a bit tricky, but here are my top tips. First, marinating the chicken not only adds flavor but also keeps it moist. Be sure to let it sit for at least 15 minutes; longer if you can spare the time.

• Heat your skillet before adding chicken, ensuring a nice sear. This seals in juices and gives a great color.
• Avoid overcrowding the pan. Cook in batches if needed to prevent steaming.
• Check for doneness by cutting into a piece—it should be completely white with no pink inside.

How to Make Hibachi Chicken and Vegetables

Ingredients You’ll Need:

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil (for cooking)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon teriyaki sauce (optional)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste

For the Vegetables:

• 1 cup broccoli florets
• 1 cup bell peppers, sliced (use a mix of colors)
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 1/2 onion, sliced

For Garnishing:

• Sesame seeds
• Green onions, chopped

How Much Time Will You Need?

This delicious dish will take about 10 minutes for prep and 15-20 minutes for cooking. So, in total, you’re looking at around 30-35 minutes from start to finish! Quick and satisfying!

Step-by-Step Instructions:

1. Marinating the Chicken:

In a large mixing bowl, combine the chicken pieces with soy sauce, teriyaki sauce (if using), minced garlic, grated ginger, and a pinch of salt and pepper. Mix everything well so the chicken is coated. Let it marinate for at least 15-30 minutes to soak up those yummy flavors.

2. Cooking the Chicken:

Heat a large skillet or a wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, carefully add the marinated chicken pieces in a single layer. Cook for about 5-7 minutes, turning the pieces occasionally, until the chicken is golden brown and thoroughly cooked. Once done, remove the chicken from the pan and set it aside.

3. Stir-Frying the Vegetables:

In the same skillet, add the remaining tablespoon of vegetable oil along with the sesame oil. Then, toss in the sliced onion and let it cook for a minute. Next, add the sliced carrots, bell peppers, broccoli, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender but still have a nice crunch.

4. Bringing it All Together:

Return the cooked chicken to the skillet with the vegetables. Gently toss everything together to combine. Taste and adjust the seasoning with a bit more salt and pepper if desired.

5. Finishing Up:

Let everything cook together for an additional 2-3 minutes to heat through and allow those delicious flavors to meld. Then, take it off the heat!

6. Serve and Enjoy:

Sprinkle the stir-fry with sesame seeds and chopped green onions for a lovely garnish. Serve your hibachi chicken and vegetables hot, and enjoy every bite!

Can I Substitute the Chicken with Another Protein?

Absolutely! You can use shrimp, beef, or tofu for a vegetarian option. If using shrimp, adjust cooking time to about 3-4 minutes until they turn pink. For beef, make sure to slice it thinly for even cooking. Tofu should be pressed and cut into cubes, then sauté until golden brown before adding to the mix.

What Can I Use Instead of Soy Sauce?

If you’re looking for an alternative, you can use tamari for a gluten-free option or coconut aminos for a soy-free and lower-sodium choice. Keep in mind that these substitutions may slightly alter the flavor, so adjust the quantity to taste!

How to Store Leftovers?

Store your hibachi chicken and vegetables in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing in a freezer-safe container for up to 2 months. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water if needed to prevent sticking.

Can I Use Frozen Vegetables?

Yes, frozen vegetables can be used! Just make sure to thaw and drain them first to avoid excess moisture in your dish. You may need to cook for a bit longer to ensure they’re heated through. Just keep an eye on the texture; you want them to stay crunchy!