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Homemade Hibachi Chicken and Vegetables photo

Hibachi Chicken and Vegetables

This Hibachi Chicken and Vegetables is a quick and flavorful dish that brings the restaurant experience home!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon low-sodium soy sauce
For the Chicken and Vegetables:
  • 2 tablespoons canola oil divided
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon unsalted butter
  • 2 tablespoons low-sodium soy sauce divided
  • 1 medium yellow onion cut into large chunks
  • 1 medium zucchini quartered lengthwise and sliced ½-inch thick
  • 1 medium carrot sliced into thin coins
  • 8 ounces small brown mushrooms quartered
  • cooked rice or noodles your preferred base
  • scallions sliced, for garnish
  • red pepper flakes optional, for a spicy touch
  • toasted sesame seeds for a nutty finish

Equipment

  • Large Skillet or Wok
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving plates or bowls

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.