Easy Hibachi Chicken

A white plate with hibachi chicken and a mix of sautéed vegetables including carrots, broccoli, zucchini, and red and orange bell pepper with chopsticks on the side.

This hibachi chicken and vegetables served with rice or noodles is a homemade version of what you'd get at a Japanese steakhouse. Great for meal prep and easy weeknight dinners, this simple stir fry is one my whole family loves.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 235kcal

Author Sherri Hagymas

Ingredients

For the Chicken

1 tablespoon olive oil
4 boneless skinless chicken thighs, diced into 1 inch cubes
2 tablespoons rice vinegar
1 tablespoon garlic minced
1 tablespoon soy sauce
½ tablespoon paprika
1 teaspoon salt
1 teaspoon pepper

For the Stir Fry Vegetables

1 tablespoon olive oil
½ onion sliced
8-10 baby carrots sliced
1 large zucchini sliced
1-2 cups broccoli florets chopped
2 tablespoon soy sauce
1 tablespoon garlic powder
1 teaspoon pepper

Instructions

Chop all the vegetables and set aside.
Add the diced chicken, rice vinegar, minced garlic, soy sauce, paprika, salt and pepper to a medium bowl and toss to coat well.
4 boneless, 2 tablespoons rice vinegar, 1 tablespoon garlic, 1 tablespoon soy sauce, ½ tablespoon paprika, 1 teaspoon salt, 1 teaspoon pepper
In a large skillet, add olive oil and heat on medium high heat for one minute.
1 tablespoon olive oil
Add the raw chicken in a single layer and cook for 3-4 minutes. Then turn over the cook for an additional 3-4 minutes until no longer pink.
Transfer the chicken to a bowl and set aside.
Rinse the skillet. Then return it to the stove and add in the other tablespoon of olive oil, the cut vegetables and seasonings.
1 tablespoon olive oil, ½ onion, 8-10 baby carrots, 1 large zucchini, 1-2 cups broccoli florets, 2 tablespoon soy sauce, 1 tablespoon garlic powder, 1 teaspoon pepper
Sauté for 7-8 minutes or until desired tenderness.
Watching the onions will be a good indicator of when they are ready to come off.
Serve with white rice, fried rice or lo-mein noodles.

Notes

Use tarmari or coconut aminos instead of soy sauce for gluten free version.

Use chicken breasts or tenders in place of thighs if you'd like.

Add or swap in snow peas, bean sprouts, and sliced mushrooms.

Use sesame oil in place of olive oil.

Add in some sriracha sauce or other favorite hot sauce for some spiciness.

Nutritional value doesn't include any rice or noodles.

Nutrition