Hibachi Chicken and Vegetables

Skip the restaurant, and make this hibachi chicken and vegetables recipe on a flat-top grill or skillet in less than 30 minutes instead!

Prep Time5

Cook Time17

Total Time22

Course: Dinner, Main Course

Cuisine: American, Japanese

Diet: Gluten Free

Keyword: hibachi chicken, hibachi chicken and vegetables, hibachi chicken and vegetables recipe

Method: Grill, Stovetop

Servings: servings

Ingredients

Chicken

2 pounds chicken breast cut into bite-sized cubes
1 tablespoon olive oil
1/4 cup coconut aminos
1 teaspoon garlic powder
Salt and pepper to taste

Vegetables

2 zucchini sliced
2 carrots sliced
1 onion sliced
2 cups broccoli florets
1 to 2 tablespoons olive oil
Salt and pepper to taste
Optional: Mushrooms green beans, bell peppers

For finishing

2 tablespoons butter
1-2 tablespoons coconut aminos
Sesame seeds for garnish

Instructions

Heat a flat top grill or large skillet over medium-high heat.
Toss chicken with olive oil, salt, pepper, and garlic powder.
Cook chicken for 6 to 8 minutes, turning occasionally, until cooked through.
Add coconut aminos and cook 1 to 2 more minutes. Remove and set aside.
Add vegetables with olive oil, salt, and pepper. Cook for 5 to 7 minutes until tender-crisp.
Return chicken to the pan with vegetables.
Add butter and a splash of coconut aminos. Toss until coated and glossy.
Sprinkle with sesame seeds before serving.

Notes

Storage: Transfer leftover hibachi chicken and vegetables to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 3 months.

Blacktop Hibachi Dinner (Full Meal):
1. Cook the fried rice first and set aside or keep warm.
2. Cook the chicken and remove from the pan.
3. Cook the vegetables until tender-crisp.
4. Combine chicken and vegetables, finishing with butter and coconut aminos.
5. Prepare the ginger sauce while everything cooks.
6. Serve with fried rice, topped with chicken and vegetables, and drizzle or dip with ginger sauce.

Nutrition