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Hibachi Chicken with Vegetables is a must-try dish!

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Bring the sizzle of your favorite Japanese steakhouse to your own kitchen with this flavorful Hibachi Chicken! Juicy marinated chicken, stir-fried veggies, and a creamy-spicy yum yum sauce come together for a delicious and satisfying meal you can whip up at home.

Ingredients

Scale

For the Chicken Marinade:

  • 1½ lbs boneless, skinless chicken breasts, cubed

  • ¼ cup coconut aminos (or soy sauce)

  • ½ teaspoon ground ginger

  • 2 tablespoons rice vinegar

  • 3–4 garlic cloves, minced

For the Vegetable Stir-Fry:

  • 1 tablespoon toasted sesame oil

  • 1 large onion, sliced

  • ¾ cup carrot chips, halved or quartered

  • 1 cup button mushrooms, whole or sliced

  • 1–2 medium zucchini, chopped

  • 2 tablespoons coconut aminos (or soy sauce)

  • 1 tablespoon rice vinegar

  • Sesame seeds, for garnish

For the Yum Yum Sauce:

  • ½ cup mayonnaise (or Greek yogurt or dairy-free alternative)

  • 2 teaspoons coconut aminos (or soy sauce)

  • ½ teaspoon garlic powder

  • 2½ tablespoons sriracha sauce

  • 1 teaspoon rice vinegar

Optional for Serving:

  • Cooked rice or cauliflower rice

  • Chopped green onions

Instructions

  1. Marinate the Chicken
    In a bowl, mix together coconut aminos, ground ginger, rice vinegar, and minced garlic. Add the cubed chicken and toss to coat. Cover and refrigerate for at least 15–30 minutes, or overnight for deeper flavor.

  2. Cook the Chicken
    Heat a large skillet or wok over medium-high heat. Add sesame oil and cook the marinated chicken for about 10 minutes, until golden brown and cooked through (internal temp of 165°F). Remove and set aside.

  3. Stir-Fry the Vegetables
    In the same skillet, add a bit more oil if needed. Stir-fry the onions, carrots, mushrooms, and zucchini until tender but still slightly crisp.

  4. Combine Chicken and Veggies
    Return the chicken to the skillet with the veggies. Add 2 tablespoons of coconut aminos and 1 tablespoon of rice vinegar. Stir to combine and heat for another 2–3 minutes.

  5. Prepare the Yum Yum Sauce
    In a small bowl, whisk together mayonnaise, coconut aminos, garlic powder, sriracha, and rice vinegar until smooth.

  6. Serve
    Plate the chicken and veggies over rice or cauliflower rice. Drizzle generously with yum yum sauce and sprinkle with sesame seeds. Garnish with green onions if desired.

Notes

  • Make Ahead Tip: The chicken can be marinated the night before for even more flavor.

  • Veggie Swap: Feel free to use bell peppers, broccoli, or snap peas depending on what you have.

  • Heat Level: Adjust the sriracha in the sauce to taste if you prefer it milder or spicier.

  • Gluten-Free: Use coconut aminos or tamari instead of soy sauce for a gluten-free version.

Find it online: https://friendlywell.com/hibachi-chicken-with-vegetables-is-a-must-try-dish/