Description
This flavorful Hibachi Chicken & Vegetables recipe features tender bite-sized chicken breasts cooked in a savory teriyaki sauce and served with sautéed fresh vegetables including zucchini, bell pepper, mushrooms, and yellow onion. Prepared in a skillet with a blend of oils, garlic, and onion powder, this dish offers a perfect balance of sweet and savory notes with a crisp-tender vegetable side, making it an ideal homemade hibachi-style 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 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Vegetables
- 2 medium zucchini, sliced
- 1 medium yellow onion, sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
Finishing Touches
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Heat Skillet: Heat a large skillet or hibachi grill over medium-high heat to prepare for cooking the chicken.
- Prep Chicken: While heating, cut the chicken breasts into bite-sized pieces to ensure even cooking.
- Add Oils: Drizzle one tablespoon each of olive oil and sesame oil into the hot skillet to create the cooking base.
- Cook Chicken: Add the chicken pieces to the skillet once the oils are hot.
- Season Chicken: Sprinkle garlic powder, onion powder, and ground black pepper over the chicken evenly.
- Brown Chicken: Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside.
- Mix Sauce: In a small bowl, combine soy sauce, teriyaki sauce, rice vinegar, and honey to make a flavorful sauce.
- Add Sauce: Pour the sauce over the cooked chicken in the skillet and stir to coat all the pieces well.
- Simmer Sauce: Continue cooking the chicken and sauce for 2-3 minutes to allow the sauce to thicken slightly.
- Prep Vegetables: Slice zucchini, yellow onion, mushrooms, and red bell pepper into thin slices for cooking.
- Set Chicken Aside: Transfer the chicken to a plate and set aside to free up the skillet for the vegetables.
- Add Fats for Vegetables: Add vegetable oil and butter to the skillet for sautéing the vegetables.
- Cook Vegetables: Add the sliced vegetables to the skillet and stir occasionally while cooking for 5-7 minutes until tender-crisp.
- Combine Chicken and Veggies: Return the chicken to the skillet with the vegetables and stir to mix evenly and reheat through.
- Garnish with Seeds: Sprinkle sesame seeds over the chicken and vegetable mixture.
- Garnish with Green Onions: Add chopped green onions on top as a fresh finishing touch.
- Serve: Serve the hibachi chicken and vegetables hot for a delicious meal.
Notes
- To keep vegetables crisp, avoid overcooking; they should be tender yet slightly crunchy.
- Use a non-stick skillet or a well-seasoned hibachi grill for best results.
- Adjust honey in the sauce to suit your desired sweetness level.
- Serve with steamed rice or noodles for a complete meal.
- For added protein variety, substitute chicken with shrimp or tofu based on preference.
