Description
This delicious Hibachi Chicken & Vegetables recipe offers a perfect balance of tender, flavorful chicken and crisp, colorful vegetables cooked in a savory sauce. Prepared on a skillet or hibachi grill, the chicken is seasoned and coated in a sweet and tangy teriyaki-inspired sauce, then combined with sautéed zucchini, onion, mushrooms, and bell peppers. Topped with sesame seeds and fresh green onions, this dish is perfect for a quick, healthy, and satisfying meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Vegetables
- 2 medium zucchini, sliced
- 1 medium yellow onion, sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
Cooking Fats & Garnishes
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Preheat the skillet: Heat a large skillet or hibachi grill over medium-high heat to prepare for cooking the chicken and vegetables.
- Prepare the chicken: While the skillet is heating, cut the chicken breasts into bite-sized pieces for even cooking.
- Add oils to skillet: Drizzle one tablespoon of olive oil and one tablespoon of sesame oil into the hot skillet to create the cooking base.
- Cook the chicken: Add the chicken pieces to the skillet once the oils are hot, seasoning them with garlic powder, onion powder, and ground black pepper.
- Brown the chicken: Cook the chicken for 5-7 minutes, stirring occasionally, until it is fully cooked through and golden brown on the outside.
- Prepare the sauce: In a small bowl, mix soy sauce, teriyaki sauce, rice vinegar, and honey to create a flavorful glaze.
- Coat chicken with sauce: Pour the sauce mixture over the cooked chicken in the skillet, stirring to evenly coat the pieces.
- Simmer the chicken in sauce: Continue cooking for 2-3 minutes to allow the sauce to thicken and meld with the chicken.
- Slice vegetables: While chicken cooks, slice zucchini, yellow onion, mushrooms, and red bell pepper into thin pieces for quick sautéing.
- Set chicken aside: Transfer the cooked chicken to a plate and set it aside to prepare the vegetables.
- Add fats for vegetables: In the same skillet, add one tablespoon of vegetable oil and one tablespoon of butter to coat the pan.
- Sauté vegetables: Add the sliced vegetables to the skillet and cook for 5-7 minutes, stirring occasionally until tender yet slightly crisp.
- Combine chicken and vegetables: Return the chicken to the skillet with the vegetables, stirring well to mix and heat through evenly.
- Add finishing touches: Sprinkle sesame seeds over the mixture for a nutty crunch.
- Garnish: Finish by garnishing with chopped green onions for freshness and color.
- Serve: Serve the hibachi chicken and vegetables hot, enjoying the balanced flavors and textures.
Notes
- Use a non-stick skillet or hibachi grill for even cooking and easy cleanup.
- Adjust the sweetness and saltiness by varying honey and soy sauce according to taste.
- You can substitute chicken breasts with chicken thighs for a juicier option.
- Vegetable cooking time can be adjusted depending on desired tenderness.
- Serve with steamed rice or noodles to make it a complete meal.
