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Homemade Hibachi Chicken and Vegetables photo

Hibachi Chicken and Vegetables

Quick hibachi-style chicken and mixed vegetables served with a mayo-based sauce (yum yum sauce) over rice or noodles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cupmayonnaise
  • 1 tablespoonrice vinegar *
  • 1 tablespoontomato paste **
  • 1 tablespoonlow-sodium soy sauce
  • 2 tablespoonscanola oil divided
  • 1 1/2 poundsboneless skinless chicken breasts(cut into bite-sized pieces***)
  • 1 tablespoonunsalted butter
  • 2 tablespoonslow-sodium soy sauce divided
  • 1 mediumyellow onion cut into large chunks
  • 1 mediumzucchini quartered lengthwise and sliced 1/2-inch thick
  • 1 mediumcarrots sliced into thin coins
  • 8 ouncessmall brown mushrooms quartered
  • cooked rice or noodles
  • scallions sliced
  • red pepper flakes
  • toasted sesame seeds

Equipment

  • Wok or Wide-Bottomed Skillet

Method
 

Instructions
  1. In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon tomato paste, and 1 tablespoon low-sodium soy sauce until smooth. Refrigerate the sauce until ready to serve.
  2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon canola oil and heat until shimmering.
  3. Add the 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces) in a single layer. Let the chicken cook undisturbed for 2–3 minutes to develop browning, then stir and continue cooking until the chicken is cooked through, about 6–8 minutes total (including the initial 2–3 minutes).
  4. Reduce the heat to low. Add 1 tablespoon unsalted butter and 1 tablespoon low-sodium soy sauce to the pan and stir to coat the chicken until glossy, about 30 seconds. Transfer the chicken to a plate and cover with foil to keep warm.
  5. Return the skillet to medium-high heat and add the remaining 1 tablespoon canola oil. Add the prepared vegetables: 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), and 8 ounces small brown mushrooms (quartered).
  6. Cook the vegetables, stirring occasionally, until they are tender-crisp and slightly charred in spots, 5–7 minutes.
  7. Add the remaining 1 tablespoon low-sodium soy sauce to the vegetables and stir to coat. Return the cooked chicken to the skillet and toss with the vegetables for about 1 minute to rewarm and combine.
  8. Serve the hibachi chicken and vegetables over cooked rice or noodles. Serve the mayo-based sauce (yum yum sauce) on the side or drizzled on top. Garnish with sliced scallions, red pepper flakes, and toasted sesame seeds, if desired.

Notes

If you love extra sauce, go ahead and double the yum yum. It’s great as a dip for roasted veggies or a sandwich spread later in the week.
Aim for uniform sizes when chopping the veggies and chicken so everything finishes cooking at the same time.
This recipe works great with steak or shrimp as well.
Let the chicken brown undisturbed. Searing the chicken without stirring builds flavor and gives that classic hibachi-style crust.
As the vegetables cook, they release liquid that naturally deglazes the pan, lifting up the browned bits left from the chicken and adding extra flavor to the mix.
Carrots tend to sink and get stuck under the other vegetables, so be sure to stir well and lift them from the bottom of the pan to prevent burning.
When serving over rice or noodles, I like to toss the cooked rice/noodles with some soy sauce and butter for extra flavor.
Nutritional information does not include optional ingredients.