Low Fat Hibachi Chicken
Savor the bold, savory flavors of your favorite Japanese steakhouse with this Low Fat Hibachi Chicken recipe, a healthier twist on a classic! Featuring tender, marinated strips of boneless, skinless chicken breast stir-fried with vibrant zucchini, carrots, and onions, this dish is bursting with flavor yet lower in calories. The zesty marinade—made with low-sodium soy sauce, mirin, fresh ginger, and garlic—infuses the chicken with rich umami notes, while sesame seeds and scallions add the perfect finishing touch. Ready in just 35 minutes, this quick and easy hibachi-style meal is cooked with non-fat cooking spray, making it a guilt-free option that doesn’t compromise on taste. Perfect for busy weeknights or when you’re craving a light yet satisfying dinner, this recipe is a must-try for fans of healthy, flavorful meals!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 as needed Non-fat cooking spray
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Onion
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Scallions, sliced
Instructions
Begin by preparing the chicken. Slice the chicken breast into thin strips, about 1/2 inch wide.
In a bowl, mix the low-sodium soy sauce, mirin, grated ginger, and minced garlic. Add the chicken strips and marinate for at least 10 minutes while you prepare the vegetables.
Cut the zucchini into thin slices and set aside. Peel the carrot and julienne into thin strips. Slice the onion into thin wedges.
Heat a large non-stick skillet or griddle over medium-high heat and coat lightly with non-fat cooking spray.
Once the skillet is hot, add the marinated chicken strips, arranging them in a single layer. Cook for about 5 minutes, turning occasionally, until the chicken is browned and cooked through.
Transfer the cooked chicken to a plate and cover to keep warm.
Add a little more cooking spray to the same skillet if needed, then add the onions, carrots, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Sprinkle the sesame seeds over the mixture. Season with salt and black pepper, tossing everything together gently.
Transfer your low-fat hibachi chicken and vegetables to a serving plate.
Garnish with sliced scallions before serving. Enjoy the flavors of hibachi chicken without the guilt of extra fat!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 36.9 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2104 mg | 45% | |
*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.
