This Easy Hibachi Chicken and Veggie Stir-Fry brings the taste of a Japanese grill right to your kitchen! Juicy chicken and colorful vegetables get sizzled up and coated in a yummy sauce.
This dish is so simple and quick, you can whip it up on a busy weeknight! I love serving it over rice or noodles for a filling meal. It’s like taking your taste buds on a fun trip! 🍜
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for a quick stir-fry since they cook quickly and stay tender. If you’re looking for a healthier option, you could use skinless chicken thighs for a richer flavor. For a vegetarian version, try tempeh or tofu!
Vegetable Oil: Hibachi oil works great for high heat, but you can easily substitute vegetable oil, canola oil, or even peanut oil. Just remember, if using olive oil, keep it at a lower temperature to avoid burning.
Vegetables: The mix of broccoli, carrots, and mushrooms gives a nice variety of color and texture. Feel free to use whatever veggies you have on hand, like bell peppers, snap peas, or cauliflower. The more, the merrier!
Sauces: Soy sauce adds a classic flavor but adjust the amount if you’re watching your sodium intake. For a gluten-free version, use tamari. If you skip oyster sauce, a splash of hoisin sauce can add some sweetness!
How Do I Get the Chicken Perfectly Cooked and Tender?
The key to juicy chicken is to cook it over medium-high heat and not crowd the pan. Here’s how:
- Cut the chicken into even, bite-sized pieces for uniform cooking.
- Use a hot skillet or wok. This helps sear and brown the chicken, locking in moisture.
- Cook it just until golden brown and no longer pink inside, which should be about 5-7 minutes. Overcooking can make it dry!
After cooking, let the chicken rest for a minute before mixing it back with the veggies. This helps retain its juiciness!
Easy Hibachi Chicken and Veggie Stir-Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil or hibachi oil
- 2 cups broccoli florets
- 1 cup sliced mushrooms (button or cremini)
- 1 medium carrot, cut into thin sticks
- 1 small onion, sliced
- 1/2 cup sliced zucchini or yellow squash (optional)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for deeper flavor)
- 1 tablespoon mirin or rice wine (optional)
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
- 1/4 teaspoon black pepper
- Sesame seeds for garnish (optional)
- Cooked white rice or fried rice, for serving
How Much Time Will You Need?
This Easy Hibachi Chicken and Veggie Stir-Fry will take about 10 minutes of prep time and 15 minutes of cooking time, making your total time around 25 minutes. Quick and delicious — perfect for a handy weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Cook them for about 5-7 minutes, stirring occasionally, until they turn golden brown and are cooked through. Once done, remove the chicken from the pan and set it aside.
2. Sautéing Garlic and Ginger:
In the same pan, add the remaining tablespoon of oil. Then toss in the minced garlic and grated ginger, stirring them for about 30 seconds until they become fragrant. This adds a lovely aroma to your stir-fry!
3. Adding the Veggies:
Now, it’s time for the veggies! Add the broccoli, carrots, mushrooms, sliced onion, and optional zucchini to the pan. Stir-fry the vegetables together for about 4-5 minutes until they’re about tender but still a bit crisp. This keeps them colorful and fresh!
4. Mixing It All Together:
Bring back the pre-cooked chicken to the pan with the veggies. Pour in the soy sauce, oyster sauce (if you’re using it), mirin (if desired), sesame oil, and black pepper. Stir everything very well to ensure all the chicken and veggies are nicely coated with the sauces.
5. Final Touches:
Let your stir-fry cook for another 1-2 minutes to warm everything through and let those amazing flavors meld together. It’s smelling great already! Remove from heat when done.
6. Serve and Enjoy:
Transfer the hibachi chicken and veggie stir-fry to a serving dish. If you’d like, sprinkle some sesame seeds on top for a lovely garnish. Serve this colorful dish hot over your choice of steamed white rice or fried rice. Enjoy your flavorful meal!
Bon appétit! 🍽️
FAQ for Easy Hibachi Chicken and Veggie Stir-Fry
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or even tofu if you want a vegetarian option. Just adjust the cooking time accordingly; shrimp will cook faster, while beef may take a tad longer depending on the cut.
What Vegetables Can I Add or Substitute?
Feel free to get creative with your veggie selection! Bell peppers, snap peas, bok choy, or asparagus work wonderfully. Use whatever you have on hand or enjoy, just remember to adjust cooking times for softer vegetables like bell peppers.
Can I Pre-Make This Dish for Meal Prep?
Yes, this stir-fry holds up well for meal prep! You can prepare it in advance and store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave on low until heated through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently in a skillet or the microwave, stirring occasionally to ensure even heating. You can also add a splash of soy sauce or sesame oil for extra flavor when reheating!
