Dairy-Free Hibachi Chicken
Transform your weeknight dinner with this mouthwatering Dairy-Free Hibachi Chicken recipe, a bold and flavorful dish inspired by Japanese steakhouse classics. Tender pieces of marinated chicken are stir-fried to perfection alongside a vibrant medley of zucchini, carrots, onions, and green bell peppers, all infused with the aromatic notes of garlic and ginger. Made without dairy, this recipe features a savory blend of soy sauce, sesame oil, and seasonings, making it ideal for those seeking gluten-free or lactose-free alternatives. Ready in under 35 minutes and served atop fluffy cooked rice, this one-pan meal is quick, healthy, and bursting with umami-rich goodness. Perfect for busy nights or entertaining, the addition of chopped green onions as a garnish gives it the finishing touch of restaurant-style finesse!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts
- 0.25 cup Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Zucchini, sliced
- 1 medium Carrot, julienned
- 1 medium Onion, sliced
- 1 medium Green bell pepper, sliced
- 0.5 teaspoon White pepper
- 0.5 teaspoon Salt
- 2 cups Cooked rice
- 2 tablespoons Chopped green onions
Instructions
Cut the chicken breasts into bite-sized pieces.
In a large bowl, mix together soy sauce, sesame oil, and half of the minced garlic. Add the chicken pieces to the marinade, tossing to coat. Let the chicken marinate for at least 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or hibachi grill over medium-high heat.
Once the oil is hot, add marinated chicken pieces to the skillet and cook for about 5-7 minutes or until fully cooked, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the sliced zucchini, julienned carrot, sliced onion, and sliced green bell pepper to the skillet. Stir-fry the vegetables for about 5 minutes or until they are tender yet crisp.
Return the cooked chicken to the skillet with vegetables. Sprinkle with white pepper and salt. Stir everything together and cook for an additional 2 minutes to blend flavors.
Serve the hibachi chicken and vegetables hot over a bed of cooked rice. Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.8 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2720 mg | 58% | |
*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.
