Description
Master the art of delicious, calorie-conscious hibachi chicken at home with this easy-to-follow recipe. Enjoy authentic flavors and perfect textures without compromising your health goals.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp low-sodium soy sauce (or coconut aminos, divided)
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced (divided)
- 1 tsp honey or brown sugar (optional, for marinade)
- 1 tbsp avocado oil or grapeseed oil (divided)
- 1 small head broccoli, cut into small florets
- 2 medium carrots, thinly sliced or julienned
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 1/2 tsp toasted sesame oil (for finishing)
- Salt and black pepper to taste
Instructions
- In a medium bowl, combine chicken with 1 teaspoon low-sodium soy sauce, half of the grated ginger, half of the minced garlic, and the optional honey/sugar. Toss to coat and let marinate for at least 15 minutes.
- Heat 1/2 tablespoon of avocado or grapeseed oil in a large skillet or wok over medium-high heat until shimmering.
- Add half of the marinated chicken to the skillet in a single layer (do not overcrowd). Sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate and repeat with remaining chicken, adding more oil if needed.
- Add the remaining 1/2 tablespoon of oil to the skillet. Add carrots and onions and stir-fry for 3-4 minutes until they begin to soften.
- Add bell pepper and broccoli florets. Continue to stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Return all cooked chicken to the skillet with the vegetables. Add the remaining soy sauce, ginger, and garlic. Toss well to combine and heat through, about 1-2 minutes.
- Remove from heat, drizzle with toasted sesame oil, and season with salt and pepper to taste. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 20 mins