Japanese Steakhouse Hibachi Chicken and Steak with Vegtables
Experience the sizzling flavors of a Japanese steakhouse in your own kitchen with this Hibachi Chicken and Steak with Vegetables recipe. Featuring tender bites of juicy chicken and savory sirloin steak, this dish is complemented by a vibrant medley of zucchini, mushrooms, onion, and carrot sautéed to perfection. The dynamic flavors are elevated by a rich garlic-ginger butter, a splash of soy sauce, and a hint of sesame oil for that signature hibachi taste. Quick and easy, this one-pan wonder comes together in just 35 minutes, making it perfect for a family dinner or an impressive weeknight meal. Serve it hot with steamed or fried rice for an authentic Japanese steakhouse experience you won’t forget! Perfect for fans of teppanyaki-style cooking, this recipe is a must-try fusion of bold flavors and irresistible textures.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 pound Sirloin steak (or ribeye)
- 1 medium Zucchini
- 1 cup Mushrooms
- 1 medium Onion
- 1 medium Carrot
- 0.25 cup Soy sauce
- 2 tablespoons Sesame oil
- 3 tablespoons Unsalted butter
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ginger (freshly grated)
- 0.5 piece Lemon
Instructions
Cut the chicken breasts and steak into bite-sized pieces and season them lightly with salt and pepper. Set aside.
Wash and cut the zucchini into half-moon slices, slice the mushrooms, dice the onion into medium pieces, and julienne the carrot.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add a second tablespoon of vegetable oil to the same skillet. Add the steak pieces and cook for 3-4 minutes until seared and cooked to your preferred doneness. Remove the steak and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the zucchini, mushrooms, onion, and carrot. Sauté the vegetables for 5-7 minutes until tender but still slightly crisp.
Push the cooked vegetables to one side of the skillet and add the remaining butter, minced garlic, and grated ginger. Stir for 30 seconds until fragrant.
Add the cooked chicken and steak back into the skillet with the vegetables. Drizzle with soy sauce and sesame oil. Toss everything together to coat evenly.
Squeeze the juice of half a lemon over the mixture for a bright flavor boost.
Serve the hibachi chicken, steak, and vegetables hot with steamed rice or fried rice on the side.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1011 mg | 22% | |
*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.
