Hibachi Chicken and Vegetables

Growing up, one of my favorite dining experiences was always at the hibachi grill. The vibrant atmosphere, the sizzle of the grill, and the theatrical cooking style made every visit feel special. I remember the aroma of chicken, vegetables, and a hint of soy sauce wafting through the air as the chef diced, flipped, and sautéed right in front of us. It was a feast for the senses, and I always left feeling satisfied and eager to recreate that magic at home. That’s why I’m excited to share my version of this experience with you: Hibachi Chicken and Vegetables. This dish is not just about the delicious flavors; it’s about bringing a slice of that restaurant experience into your own kitchen. The best part? You can whip it up in no time, making it perfect for a quick weeknight dinner or a fun weekend treat.

What to Gather for Hibachi Chicken and Vegetables

The magic of Hibachi Chicken and Vegetables lies in the simplicity of its ingredients. Each component brings something unique to the table, creating a delicious and satisfying meal. The main players, like chicken and a medley of colorful vegetables, combine beautifully with the flavorful sauces, making every bite a delight. Let’s dive into what you need to create this masterpiece!

• ½ cup mayonnaise: Adds creaminess and richness to the sauce.
• 1 tablespoon rice vinegar: Brings acidity and brightness, balancing the flavors.
• 1 tablespoon tomato paste: Enhances the sauce’s depth with a hint of sweetness.
• 1 tablespoon low-sodium soy sauce: Provides that essential umami flavor.
• 2 tablespoons canola oil (divided): Used for cooking, it has a high smoke point, perfect for stir-frying.
• 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces): Lean protein that soaks up all the delicious flavors.
• 1 tablespoon unsalted butter: Adds richness and a glossy finish to the chicken.
• 2 tablespoons low-sodium soy sauce (divided): For marinating and cooking the chicken, enhancing flavor.
• 1 medium yellow onion (cut into large chunks): Adds sweetness and texture.
• 1 medium zucchini (quartered lengthwise and sliced ½-inch thick): Brings color and crunch.
• 1 medium carrot (sliced into thin coins): Adds sweetness and a vibrant hue.
• 8 ounces small brown mushrooms (quartered): Provide earthiness and umami.
• Cooked rice or noodles: The perfect base to soak up all the flavors.
• Scallions (sliced): For garnish and a fresh touch.
• Red pepper flakes: Adds a hint of spice.
• Toasted sesame seeds: For a nutty finish and crunch.

Recipe Steps for Hibachi Chicken and Vegetables

Cooking Hibachi Chicken and Vegetables is an enjoyable journey that takes you step-by-step through a flavorful experience. Trust me, following these detailed instructions will make you feel like a hibachi chef in your own kitchen!

1. In a small bowl, whisk together the mayonnaise, rice vinegar, tomato paste, and 1 tablespoon of soy sauce until smooth. This simple sauce will serve as a great accompaniment to your dish. Cover and refrigerate until you’re ready to serve, allowing the flavors to meld.
2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of canola oil. When the oil is shimmering, add the chicken pieces. Let them cook undisturbed for 2 to 3 minutes; this helps develop a nice browning on your chicken. After that, stir and continue cooking until the chicken is cooked through, about 6 to 8 minutes total. You’re looking for a golden, crispy exterior.
3. Reduce the heat to low. Add the butter and 1 tablespoon of soy sauce to the pan, stirring to coat the chicken until glossy. This step adds richness and flavor. Once well-coated, transfer the chicken to a plate and cover with foil to keep warm.
4. Return the heat to medium-high and add the remaining 1 tablespoon of canola oil to the pan. Toss in the onion, zucchini, carrot, and mushrooms. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred in spots, around 5 to 7 minutes. This is where the magic happens; the vegetables should be vibrant and colorful.
5. Add the remaining tablespoon of soy sauce to the pan and stir to coat the vegetables evenly. This will enhance their flavor and bring everything together.
6. Now, it’s time to serve! Place the hibachi chicken and vegetables over a bed of cooked rice or noodles. This base will soak up all the delicious juices. Don’t forget to drizzle the homemade sauce on the side for dipping.
7. Top your plate with scallions, a pinch of red pepper flakes, and a sprinkle of toasted sesame seeds for that extra touch of flavor and crunch. Enjoy your homemade hibachi!

Tips and Tricks about Hibachi Chicken and Vegetables

Creating Hibachi Chicken and Vegetables can be a fun and interactive experience in the kitchen. Here are some tips to elevate your dish and make the cooking process as smooth as possible.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop.
• Freezing: This dish can be frozen, but it’s best to freeze the chicken and vegetables separately from any cooked rice or noodles. Thaw in the fridge before reheating.
• Pairing: Serve Hibachi Chicken and Vegetables with a side of edamame or miso soup for a complete meal that replicates your favorite hibachi experience.
• Sauce Variations: Feel free to experiment with different sauces. Teriyaki or ginger garlic sauce can provide a delightful twist.
• Cooking Tools: A good-quality wok or skillet is essential for achieving that perfect stir-fry consistency and heat distribution.

Great Combinations for Hibachi Chicken and Vegetables

When it comes to serving Hibachi Chicken and Vegetables, there are countless combinations and occasions to consider. Here are some ideas to inspire your next meal:

• Serve with Rice: Pair your hibachi with a fluffy serving of jasmine or brown rice, which absorbs the flavors beautifully.
• Noodle Delight: Try it over soba or udon noodles for a heartier meal. Toss the noodles in soy sauce and butter before serving for added flavor.
• Perfect for Weeknight Dinners: This dish is great for those busy nights when you want something delicious without spending hours in the kitchen.
• Meal Prep Friendly: Make a big batch on the weekend and enjoy it for lunch throughout the week. Just reheat and enjoy!
• Ideal for Gatherings: Impress your friends and family by serving this dish during gatherings or special occasions. It’s a real crowd-pleaser!
• Seasonal Vegetables: Feel free to customize the vegetables based on what’s in season for a fresh twist.

FAQ

Conclusion

In summary, Hibachi Chicken and Vegetables brings the vibrant, savory flavors of hibachi cooking right to your kitchen. It’s not only easy to prepare but also a delightful dish that can be customized to suit your preferences. I encourage you to try making this fantastic meal for your next dinner; it’s sure to impress your family and friends alike. Get ready to enjoy a deliciously satisfying dish that’ll have everyone asking for seconds!

Hibachi Chicken and Vegetables

The ultimate comfort food, Hibachi Chicken and Vegetables is a flavorful stir-fry that brings the restaurant experience to your kitchen. With tender chicken and vibrant vegetables, it’s an easy weeknight dinner that satisfies cravings. Make it tonight for a delicious meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup Mayonnaise
• 1 tablespoon Rice vinegar
• 1 tablespoon Tomato paste
• 1 tablespoon Low-sodium soy sauce
• 2 tablespoons Canola oil (divided)
• 1½ pounds 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
• Scallions (sliced)
• Red pepper flakes
• Toasted sesame seeds

Equipment

• Wok or Wide-Bottomed Skillet

Method

 

1. In a small bowl, whisk together the mayonnaise, rice vinegar, tomato paste, and 1 tablespoon of soy sauce until smooth. Refrigerate until ready to serve.
2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of canola oil, then the chicken. Let it cook undisturbed for 2 to 3 minutes to develop some browning, then stir and continue cooking until the chicken is cooked through, about 6 to 8 minutes total.
3. Reduce the heat to low. Add the butter and 1 tablespoon of soy sauce to the pan and stir to coat the chicken until glossy. Transfer to a plate and cover with foil to keep warm.
4. Return the heat to medium-high and add the remaining 1 tablespoon of canola oil. Add the onion, zucchini, carrot, and mushrooms. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred in spots, about 5 to 7 minutes. Add the remaining tablespoon of soy sauce and stir to coat.
5. Serve the Hibachi Chicken and Vegetables over rice or noodles with the yum yum sauce on the side. Top with 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.

Previous PostGreen Chile Chicken Quesadillas

Next Post Honey Balsamic Chicken Thighs

Meet Lily Parker