Hibachi Chicken and Vegetables
Hibachi chicken and vegetables offer a delightful culinary experience that transports you straight to the heart of Japan. The sizzling sounds, the aromatic scents, and the vibrant colors all make this dish a feast for the senses. In this recipe, we’re using simple ingredients and techniques to replicate that amazing hibachi flavor right in your own kitchen. Perfect for weeknight dinners or impressing guests, this dish pairs beautifully with rice or noodles and is sure to become a family favorite.
What Sets This Recipe Apart
What makes this hibachi chicken and vegetables recipe stand out is its simplicity and versatility. It combines tender chicken with a variety of colorful vegetables, all cooked quickly for a deliciously satisfying meal. The inclusion of a rich, homemade sauce elevates the flavors and allows you to control the ingredients, making it healthier than takeout. Plus, you can easily customize the vegetables based on what you have on hand or your personal preferences.
What We’re Using
- 1 cup mayonnaise: Adds creaminess and depth to our sauce.
- 1 tablespoon rice vinegar: Provides a tangy balance to the richness of the mayonnaise.
- 1 tablespoon tomato paste: Enhances the flavor with a touch of sweetness and umami.
- 1 tablespoon low-sodium soy sauce: Offers a savory base for our dish.
- 2 tablespoons canola oil (divided): Used for cooking the chicken and vegetables.
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces): The star protein in our dish.
- 1 tablespoon unsalted butter: Adds richness and flavor.
- 2 tablespoons low-sodium soy sauce (divided): For seasoning the chicken.
- 1 medium yellow onion (cut into large chunks): Provides sweetness and texture.
- 1 medium zucchini (quartered lengthwise and sliced ½-inch thick): Adds color and nutrition.
- 1 medium carrot (sliced into thin coins): For crunch and sweetness.
- 8 ounces small brown mushrooms (quartered): Brings an earthy flavor to the dish.
- Cooked rice or noodles: Your preferred base for this hibachi dish.
- Scallions (sliced): For garnish and a fresh kick.
- Red pepper flakes: Optional, for a spicy touch.
- Toasted sesame seeds: For a nutty finish.
What’s in the Gear List
- Large skillet or wok: Essential for stir-frying the chicken and vegetables.
- Spatula or wooden spoon: For stirring and flipping your ingredients.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Cutting board and knife: For chopping vegetables and preparing the chicken.
- Serving plates or bowls: To present your delicious hibachi meal.
Hibachi Chicken and Vegetables, Made Easy
Step 1: Prepare the Sauce
In a bowl, whisk together the mayonnaise, rice vinegar, tomato paste, and low-sodium soy sauce until smooth. Set aside to allow the flavors to meld.
Step 2: Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken pieces and season with 1 tablespoon of low-sodium soy sauce. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of canola oil and unsalted butter. Once melted, add the yellow onion, zucchini, carrot, and mushrooms. Stir-fry for about 5-6 minutes, or until the vegetables are tender but still vibrant.
Step 4: Combine and Finish
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and toss everything together until well-coated and heated through for another 2-3 minutes. If desired, sprinkle with red pepper flakes for some heat.
Step 5: Serve
Serve the hibachi chicken and vegetables over a bed of cooked rice or noodles. Garnish with sliced scallions and toasted sesame seeds for an extra touch of flavor and texture.
Dietary Swaps & Alternatives
- To make this dish dairy-free, you can substitute the butter with a dairy-free margarine or additional canola oil.
- For a gluten-free version, use a gluten-free soy sauce alternative.
- If you’re looking for lower-carb options, substitute the rice or noodles with spiralized zucchini or cauliflower rice.
- Feel free to swap out the vegetables for whatever you have on hand, such as bell peppers, broccoli, or snap peas.
Recipe Notes & Chef’s Commentary
This hibachi chicken and vegetables recipe is incredibly adaptable. You can easily add different proteins like shrimp or tofu for variety. The sauce can also be adjusted to your taste; feel free to add garlic or ginger for an extra kick. In my experience, the longer you let the sauce sit, the deeper the flavor becomes, so consider making it ahead of time.
- For a more authentic experience, use a cast-iron skillet, which retains heat well and creates a nice sear on the chicken.
- If you have leftovers, this dish reheats beautifully. Just be sure to keep the rice or noodles separate when storing to maintain texture.
Leftovers & Meal Prep
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. This dish is also great for meal prep; simply divide into meal containers with your choice of base (rice or noodles) and enjoy throughout the week. You can also freeze the chicken and vegetables in individual portions for a quick meal later on.
Ask & Learn
Can I use different meats in this recipe?
Absolutely! You can use shrimp, beef, or even tofu for a vegetarian option. Just adjust the cooking time accordingly based on the protein you choose.
What can I serve with hibachi chicken and vegetables?
This dish pairs wonderfully with steamed rice or noodles. You can also serve it with a side salad or some pickled vegetables to complement the flavors.
How can I make this dish spicier?
For an extra kick, add more red pepper flakes or incorporate some chili sauce into the sauce mixture. You can also serve it with sriracha on the side for those who enjoy a spicy touch.
Can I prepare the sauce ahead of time?
Yes! You can make the sauce a day in advance and store it in the refrigerator. This allows the flavors to develop even further, making your meal prep even easier.
The Last Word
If you’re looking for a quick, flavorful meal that brings the hibachi experience home, this hibachi chicken and vegetables recipe is a must-try. With its tender chicken, colorful vegetables, and mouthwatering sauce, it’s not only easy to make but also a great way to impress your family or guests. Enjoy the sizzling flavors of hibachi cooking in the comfort of your own kitchen!
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Hibachi Chicken and Vegetables
Ingredients
Equipment
Method
- In a bowl, whisk together the mayonnaise, rice vinegar, tomato paste, and low-sodium soy sauce until smooth. Set aside to allow the flavors to meld.
- In a large skillet or wok, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken pieces and season with 1 tablespoon of low-sodium soy sauce. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of canola oil and unsalted butter. Once melted, add the yellow onion, zucchini, carrot, and mushrooms. Stir-fry for about 5-6 minutes, or until the vegetables are tender but still vibrant.
- Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and toss everything together until well-coated and heated through for another 2-3 minutes. If desired, sprinkle with red pepper flakes for some heat.
- Serve the hibachi chicken and vegetables over a bed of cooked rice or noodles. Garnish with sliced scallions and toasted sesame seeds for an extra touch of flavor and texture.
Notes
- For a more authentic experience, use a cast-iron skillet, which retains heat well and creates a nice sear on the chicken.
- If you have leftovers, this dish reheats beautifully. Just be sure to keep the rice or noodles separate when storing to maintain texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
