Description
Unlock the secrets to perfectly tender, savory-sweet hibachi chicken and crisp-tender vegetables right in your own kitchen! This recipe is fast, full of flavor, and comes with handy nutrition info.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 2 tbsp high-smoke point oil (avocado, grapeseed)
- 1 medium yellow onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 8 oz cremini mushrooms, quartered
- For the Hibachi Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or dry white wine)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp sugar or honey (adjust to taste)
- Optional: Cooked rice or noodles for serving
Instructions
- 1. Prep Chicken & Veggies: Cut chicken. Pat dry. Slice onion, zucchini, and mushrooms.
- 2. Whisk Sauce: Combine soy sauce, mirin, sake, ginger, garlic, and sugar. Whisk well.
- 3. Sauté Vegetables: Heat 1 tbsp oil in a large skillet over medium-high heat. Add onions and mushrooms, cook 3-4 mins. Add zucchini, cook 2-3 mins until crisp-tender. Remove to a bowl.
- 4. Cook Chicken: Add 1 tbsp oil to the skillet, increase heat to high. Add chicken in a single layer, cook 3-4 mins per side until golden and cooked through. Remove to the bowl with vegetables.
- 5. Combine & Finish: Return chicken and vegetables to skillet. Pour sauce over. Toss to coat and cook 1-2 mins until sauce thickens and glazes. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins