Description
A delicious and easy recipe for Grilled Hibachi-Style Chicken with Vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup sliced zucchini
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large bowl, combine the chicken pieces, soy sauce, sesame oil, garlic powder, onion powder, ground ginger, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes in the refrigerator for best flavor.
- Preheat your griddle or grill over medium-high heat. Add the vegetable oil and allow it to heat up for a minute.
- Add the marinated chicken to the griddle and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice sear.
- Add the broccoli, bell peppers, zucchini, and mushrooms to the griddle. Stir-fry the vegetables with the chicken for an additional 5-7 minutes, or until the vegetables are tender-crisp.
- Sprinkle the chopped green onions and sesame seeds over the chicken and vegetables. Toss everything together for a minute to combine flavors.
- Serve hot, either on its own or over steamed rice or noodles.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha to the marinade.
- You can substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg