Low Fat Chicken Hibachi
Experience the vibrant flavors of Japanese-style cooking in a health-conscious way with this Low Fat Chicken Hibachi recipe! Tender bite-sized pieces of marinated chicken, infused with the umami-rich combination of low-sodium soy sauce, hoisin sauce, fresh ginger, and garlic, make this dish both flavorful and guilt-free. Perfectly stir-fried with crisp zucchini, mushrooms, carrots, and onions, it delivers restaurant-quality hibachi right from your own kitchen. Served over fluffy white rice and garnished with toasted sesame seeds and green onions, this quick and easy recipe is ready in just 35 minutes, making it ideal for busy weeknights. If you're craving a crowd-pleasing dish that's packed with lean protein and colorful veggies, this low-fat version of chicken hibachi is sure to hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup soy sauce, low sodium
- 2 tablespoons hoisin sauce
- 1 teaspoon ginger, fresh and grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 medium carrot, julienned
- 1 medium yellow onion, sliced
- 3 cups white rice, cooked
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
Begin by slicing the chicken breasts into bite-sized pieces and set aside.
In a large bowl, prepare the marinade by combining low-sodium soy sauce, hoisin sauce, grated ginger, and minced garlic. Mix well.
Add the sliced chicken to the marinade, ensuring each piece is well-coated. Let it marinate for at least 10 minutes.
Heat a large non-stick pan or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the marinated chicken pieces to the pan, spreading them out to ensure even cooking. Stir fry the chicken for about 5-7 minutes or until cooked through.
Remove the chicken from the pan and set aside.
In the same pan, add the sliced zucchini, mushrooms, julienned carrot, and sliced onion. Stir fry the vegetables for about 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the pan with the vegetables and stir to combine everything together.
Serve the hibachi chicken and vegetable mix over cooked white rice, topping with chopped green onions and toasted sesame seeds for garnish.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 23.7 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3223 mg | 69% | |
*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.
