Hibachi Chicken and Vegetables

  • Author: Jenna
  • Yield: 3 1x


Hibachi Chicken 

  • 1 1/2 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 


  • 1 1/2 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



  1. 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.
  2. 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.
  3. Sauté until vegetables are tender, about 6-8 minutes.


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  • Category: Easy
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Hibachi Chicken and Vegetables