Description
A flavorful and colorful hibachi-style chicken and vegetable stir-fry featuring tender bite-sized chicken pieces cooked with a savory teriyaki sauce and a medley of crisp vegetables, all finished with sesame seeds and green onions for a perfect Japanese-inspired meal.
Ingredients
Scale
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ground black pepper
Vegetables and Garnish
- 2 medium zucchini, sliced
- 1 medium yellow onion, sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Heat the skillet: Heat a large skillet or hibachi grill over medium-high heat to prepare for cooking the chicken.
- Prepare the chicken: While heating, cut the chicken breasts into bite-sized pieces for even cooking.
- Add oils: Drizzle one tablespoon olive oil and one tablespoon sesame oil into the hot skillet.
- Add chicken to skillet: Once oils are hot, add the chicken pieces to the skillet.
- Season chicken: Sprinkle the chicken with garlic powder, onion powder, and ground black pepper for added flavor.
- Cook chicken: Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked and golden brown.
- Prepare sauce: Mix soy sauce, teriyaki sauce, rice vinegar, and honey in a small bowl.
- Add sauce to chicken: Pour the sauce mixture over the cooked chicken, stirring to coat evenly.
- Simmer chicken in sauce: Cook for an additional 2-3 minutes to allow sauce to thicken and cling to chicken.
- Slice vegetables: Slice zucchini, yellow onion, mushrooms, and red bell pepper into thin pieces.
- Set chicken aside: Transfer the cooked chicken to a plate and set aside to make room for vegetables.
- Add fats for vegetables: In the same skillet, add vegetable oil and butter to prepare for sautéing vegetables.
- Cook vegetables: Add the sliced zucchini, onion, mushrooms, and bell pepper to the skillet.
- Sauté vegetables: Stir occasionally, cooking for 5-7 minutes until tender but slightly crisp.
- Combine chicken and vegetables: Return chicken to skillet and mix with vegetables.
- Heat through: Stir everything together until well combined and heated through.
- Add sesame seeds: Sprinkle sesame seeds over the mixture for a nutty finish.
- Garnish: Top with chopped green onions for freshness and color.
- Serve: Serve the hibachi chicken and vegetables hot and enjoy the meal!
Notes
- Cut chicken into uniform bite-sized pieces to ensure even cooking.
- Adjust vegetables to your preference; other vegetables like carrots or snap peas also work well.
- For a spicier version, add a pinch of red pepper flakes or drizzle sriracha when serving.
- You can substitute honey with maple syrup or brown sugar if preferred.
- Serve with steamed rice or noodles for a complete meal.
- Make sure not to overcook vegetables; they should remain slightly crisp for the best texture.
