Chicken Hibachi
Bring the bold, savory flavors of your favorite Japanese steakhouse straight to your kitchen with this mouthwatering Chicken Hibachi recipe! Sizzling bite-sized chicken breasts are marinated in a fragrant blend of soy sauce, sesame oil, garlic, and ginger, then perfectly seared to golden-brown perfection. Paired with a colorful medley of sautéed zucchini, onions, bell peppers, mushrooms, and carrots, this quick and easy one-pan dish is a celebration of vibrant textures and delicious flavors. Served over fluffy white rice and garnished with toasty sesame seeds and fresh green onions, this homemade hibachi meal is as satisfying as it is simple to whip up. With just 40 minutes of prep and cook time, this crowd-pleaser is perfect for busy weeknights or an impressive dinner at home. Keywords: Chicken Hibachi, hibachi chicken recipe, Japanese-style chicken, homemade hibachi, chicken and vegetables, quick dinner recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 medium Zucchini
- 1 medium Onion
- 1 medium Bell pepper
- 1 cup Mushrooms
- 1 medium Carrot
- 3 tablespoons Butter
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 tablespoon Lemon juice
- 3 cups Cooked white rice
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions
Instructions
Dice the chicken breasts into bite-sized pieces and set aside.
Mince the garlic cloves and grate the ginger.
Slice the zucchini, onions, bell pepper, mushrooms, and carrot into thin strips.
In a large bowl, mix the soy sauce, sesame oil, minced garlic, and grated ginger. Add the chicken to the mixture and let it marinate for at least 10 minutes.
Preheat a large skillet or a flat grill pan over medium-high heat. Once hot, add 1 tablespoon of butter.
Add the marinated chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of butter. Add the zucchini, onion, bell pepper, mushrooms, and carrot. Sauté for 5-7 minutes until the vegetables are crisp-tender.
Season the vegetables with salt and pepper, and add the cooked chicken back to the skillet. Mix everything together gently.
Add the lemon juice and give a final stir to combine all the flavors. Remove from heat.
Serve the chicken and vegetable mixture over cooked white rice.
Garnish with sesame seeds and chopped green onions.
Enjoy your homemade chicken hibachi!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 7260 mg | 316% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 31.3 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2905 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
