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Hibachi Chicken with Vegetables: A Flavorful Recipe!

A flavorful recipe for Hibachi Chicken with Vegetables, featuring tender chicken and a variety of colorful vegetables stir-fried to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 cups broccoli florets
  • 1 cup sliced bell peppers any color
  • 1 cup sliced zucchini
  • 1/2 cup sliced green onions
  • 1 tablespoon sesame seeds optional

Method
 

  1. In a large bowl, combine chicken pieces, vegetable oil, garlic powder, onion powder, ground ginger, salt, and black pepper. Toss to coat the chicken evenly and let marinate for at least 15 minutes.
  2. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
  3. Add the soy sauce and sesame oil to the skillet, stirring to combine. Cook for an additional 2 minutes.
  4. Add the broccoli, bell peppers, and zucchini to the skillet. Stir-fry the vegetables with the chicken for about 5 minutes, or until they are tender-crisp.
  5. Remove from heat and stir in the sliced green onions. If desired, sprinkle with sesame seeds before serving.

Notes

  • For a spicy kick, add a teaspoon of red pepper flakes or a dash of sriracha to the marinade.
  • Substitute the chicken with shrimp or tofu for a different protein option, adjusting the cooking time as needed.