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Hibachi Chicken and Vegetables

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.