Hibachi Chicken with Vegetables (Print Version)
# Ingredients:
→ Hibachi Chicken
01 -
1 lb boneless skinless chicken, cut into cubes
02 -
2 tablespoons vegetable oil
03 -
2 teaspoons sesame oil
04 -
2 tablespoons minced garlic
05 -
1 tablespoon grated fresh ginger
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons low-sodium soy sauce
08 -
¼ teaspoon black pepper
→ Hibachi Vegetables
09 -
1 tablespoon vegetable oil
10 -
½ teaspoon sesame oil
11 -
½ large white onion, cut into strips
12 -
2 small zucchini, cut into strips
13 -
1 cup mushrooms, halved
14 -
1 cup broccoli florets
15 -
½ large bell pepper, cut into strips
16 -
½ tablespoon unsalted butter
17 -
1 tablespoon soy sauce
18 -
¼ teaspoon black pepper
→ For Serving
19 -
Yum Yum Sauce
# Instructions:
01 -
Preheat the griddle to medium-high heat and warm the vegetable oil and sesame oil. Add the minced garlic and grated ginger and cook until fragrant, being careful not to burn the garlic. Immediately add the chicken and sear, turning frequently, until light golden brown. Add the soy sauce and butter, stirring until well coated. Season with salt and pepper to taste. Keep warm until ready to serve.
02 -
Add vegetable oil and sesame oil to the griddle and heat until warm. Add the broccoli and sauté for 3-4 minutes, until crisp-tender. Then, add the onion and bell peppers and cook for 3-4 minutes more. Finally, add the mushrooms, zucchini, butter, and soy sauce. Season with black pepper and cook, stirring, until the vegetables are just tender.
# Notes:
01 -
You may need to cook in batches. Alternatively, use a large skillet over the stove instead of a griddle.
02 -
Ensure soy sauce is gluten-free or substitute with coconut aminos if needed due to gluten intolerance.