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Hibachi Chicken & Vegetables

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Hibachi Chicken & Vegetables is the ultimate satisfying meal that brings together bold flavors and vibrant textures in one delicious plate. The tender, grilled chicken combined with fresh, crisp vegetables is a perfect balance of savory, smoky, and slightly sweet notes. Every bite is full of flavor, with the subtle smokiness from the grill and the natural sweetness of the vegetables complementing the juicy chicken. This dish isn’t just a meal; it’s an experience, bringing the excitement of hibachi grilling right to your table.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon sesame oil (optional)
  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (or use a vegetarian option)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated (or use ground ginger)
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Fresh parsley or green onions, chopped (optional, for garnish)

Instructions

Prepare the Ingredients:

  1. Prep the Chicken: Cut the chicken breasts into bite-sized pieces. Season with a pinch of salt and pepper.
  2. Prepare the Vegetables: Slice the zucchini, bell pepper, onion, and mushrooms into uniform pieces for even cooking.

Cook the Chicken:

  1. Heat the Pan: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
  2. Cook the Chicken: Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.

Cook the Vegetables:

  1. Sauté the Vegetables: In the same pan, add the sesame oil (if using). Add the zucchini, bell pepper, mushrooms, and onion. Stir-fry for 4-5 minutes, until the vegetables are slightly tender but still crisp.
  2. Add Garlic: Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Make the Sauce:

  1. Combine the Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and grated ginger.
  2. Combine Everything: Add the chicken back to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Serve:

  1. Garnish and Serve: Sprinkle with sesame seeds and chopped parsley or green onions for an extra touch of flavor and presentation. Serve hot with steamed rice or noodles.

Nutrition

Find it online: https://minimealprep.com/hibachi-chicken-vegetables/