Hibachi style meals are so easy to make at home and you can easily sub the chicken out for whatever type of protein you like. The 3 main types of vegetables are onions, zucchini, and mushrooms. This recipe calls for quite a bit of Soy Sauce and Sesame oil which are two main key ingredients to always have on hand when making Asian-style recipes. Also, 90-second microwave rice packets are a lifesaver! I get mine at Target.
If you have a Blackstone or large griddle there would be more room for cooking the veggies and chicken instead of using separate pans.
The Yum Yum Sauce will be shared in a separate post which is the most important part of making any hibachi-style recipe. Drizzling the sauce over everything makes this whole entire meal 10 times better.
Check out this Fried Rice Recipe here.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Sesame Oil - Chung Jung One Premium Sesame Oil, 100% Pure Sesame Seeds, Rich and Toasty Flavor 5.4oz
Premium Lite Soy Sauce Low Sodium | 2 Bottles of Lite Soy Sauce 23.65oz Real Authentic Asian-Brewed Marinade for Marinating Fish, Meat & Roasted Vegetables
Chicken Breasts - I used boneless chicken thighs or chicken breasts
Vegetables - Onions, Zucchini, and Mushrooms
How to make Hibachi Chicken and Vegetables
- For the chicken: Heat the sesame oil and olive oil in the same skillet or wok used for fried rice. Add chicken, soy sauce, butter, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
- For the vegetables: In a separate large skillet or wok, heat the sesame oil and olive oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, butter, soy sauce, salt, and pepper to skillet.
- Sauté until vegetables are tender, about 6-8 minutes.
Tools Used for Hibachi Chicken and Vegetables
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
Non Stick Wok and Stir Fry Pan
Nonstick Woks And Stir Fry Pans Die-cast Aluminum Scratch Resistant 100% PFOA Free Induction Wok pan with Lid 12.6 Inch - Black
Presto 07061 22-inch Electric Griddle With Removable Handles, Black, 22-inch
Other Recipes To Try
Air Fryer Bacon and Egg Toasts
If you’ve tried this Hibachi Chicken and Vegetables or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Print
Hibachi Chicken and Vegetables
- Yield: 3 1x
Ingredients
Hibachi Chicken
- 1 ½ tsp sesame oil
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into cubes
- 3 tbsp low sodium soy sauce
- 1 tbsp butter
- Salt and pepper
Veggies
- 1 ½ tsp sesame oil
- 1 tbsp olive oil
- 1 small zucchini, cut into half moons
- 1 small white onion or yellow
- 2 cups mushroom, sliced
- 1 tbsp butter
- 1 tbsp low sodium soy sauce
- Salt
Instructions
- For the chicken: Heat the sesame oil and olive oil in the same skillet or wok used for fried rice. Add chicken, soy sauce, butter, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
- For the vegetables: In a separate large skillet or wok, heat the sesame oil and olive oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, butter, soy sauce, salt, and pepper to skillet.
- Sauté until vegetables are tender, about 6-8 minutes.
Notes
WW Personal Points: 8 Click here to see in recipe builder will have to log in
- Category: Easy
- Method: Stovetop
- Cuisine: Asian
Keywords: Hibachi Chicken and Vegetables
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