Description
Savory hibachi chicken brings that sizzling restaurant experience right to your stovetop with tender pieces cooked in a hot pan alongside vegetables and a touch of soy sauce. Your dinner table becomes the stage for this interactive meal where you can watch everything cook together and enjoy restaurant-quality flavors at home.
Ingredients
Scale
Main Ingredients:
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
Aromatics and Seasonings:
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 4 green onions, chopped (white and green parts separated)
- Salt and pepper to taste
Vegetables and Garnish:
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 2 tablespoons vegetable oil for cooking
- Sesame seeds for garnish (optional)
Instructions
- Combine your 500 grams of chicken breast pieces with 60 milliliters of soy sauce, 3 minced garlic cloves, 1 tablespoon of ginger, and 2 tablespoons of sesame oil in a bowl. Let this sit for at least 30 minutes so the flavors soak in.
- While your chicken marinates, wash and slice your 1 medium red bell pepper and 1 medium yellow bell pepper into strips, then slice your 1 medium zucchini, and chop your 4 green onions so the white and green parts stay separate.
- Pour 2 tablespoons of vegetable oil into your skillet or wok and heat it to medium-high temperature until it shimmers.
- Transfer your marinated chicken into the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until the pieces brown on all sides and cook through completely.
- Push your cooked chicken to the side of the skillet and add the white parts of your green onions to the empty space.
- Add your sliced bell peppers and zucchini to the skillet and stir everything together for 3 to 4 minutes at medium-high heat until the vegetables soften slightly but keep their texture.
- Toss your cooked chicken back into the vegetable mixture and season with salt and pepper to suit your taste, then serve it hot right from the skillet.
- Sprinkle sesame seeds over the top if that sounds good to you, along with the green parts of your chopped green onions for fresh color and flavor.
Notes
- Let your chicken sit in the marinade for at least 30 minutes so the flavors have time to soak in, though leaving it overnight in the fridge works even better.
- Keep your heat at medium-high rather than cranking it to high, since this gives the chicken time to cook through without burning the outside.
- Slice your vegetables into similar sizes so they cook at the same rate and everything finishes tender at the same time.
- If you’re cooking for someone avoiding soy sauce, tamari or coconut aminos swap in perfectly and give you that same salty, umami depth without changing how the dish turns out.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 234 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg