Description
Hibachi chicken served with sautéed vegetables and Yum Yum sauce delivers Japanese steakhouse flavor at home in just 35 minutes.
Ingredients
Scale
- 1 lb boneless skinless chicken, cut into cubes
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 1/2 large white onion cut into strips
- 2 small zucchini cut into strips
- 1 cup mushrooms halved
- 1 cup broccoli florets
- 1/2 large bell pepper cut into strips
- 1/2 tablespoon unsalted butter
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- Yum Yum sauce for serving
Instructions
- Preheat griddle to medium high heat and add vegetable oil and sesame oil
- Add minced garlic and grated ginger and cook until fragrant
- Add chicken and sear, turning frequently until lightly golden
- Add soy sauce and butter and stir until coated
- Season with black pepper and keep warm
- Add vegetable oil and sesame oil for vegetables and heat
- Add broccoli and cook for 3 to 4 minutes until crisp tender
- Add onion and bell peppers and cook for 3 to 4 minutes
- Add mushrooms, zucchini, butter, and soy sauce
- Stir and cook until vegetables are tender and serve hot with Yum Yum sauce
Notes
- Cook in batches if needed when using a skillet
- Use gluten-free soy sauce or coconut aminos if needed
- Cut vegetables evenly for consistent cooking
- Store leftovers in the refrigerator for up to 3 days
- Reheat in a skillet for best texture
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Griddle
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 458 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 120 mg