Hibachi Chicken and Vegetables
Making Hibachi Chicken & Vegetables at home rivals any Japanese restaurant. Chicken and veggies served with rice and a magic mustard sauce is always a winner!
Servings: 6 servings
Ingredients
Chicken:
- 2 tablespoons Vegetable or Canola oil
- 2 pounds chicken breast cut into 2-inch pieces
- 3 tablespoons low sodium soy sauce
- 2 teaspoons fresh lemon juice
- Pinch of salt and pepper
- 2 tablespoons garlic butter recipe below
Vegetables:
- 2 tablespoons Vegetable or Canola oil
- 1 large zucchini large quartered and cut into large chunks
- 1 large white onion cut in half, then into slices
- 2 cups white mushrooms quartered
- Pinch salt and pepper
- 2 tablespoons garlic butter recipe below
Garlic butter:
- 2 teaspoons finely minced garlic
- 4 tablespoons butter softened
Magic Mustard Sauce (optional):
- 2 tablespoons dry mustard
- 1 1/2 tablespoons honey
- 1/2 cup heavy cream or half & half
- 1 tablespoon hot water
- 1 tablespoon sesame seeds preferably lightly toasted
- 1/4 cup soy sauce
- 1 garlic clove
Instructions
- Make the garlic butter: Combine finely minced garlic and softened butter in a small bowl. Set aside until ready to use.
- Make the magic mustard sauce (optional): Place all ingredients in a blender and pulse until all ingredients are broken down and well blended. (Optional: toast the sesame seeds in the oven first).
Hibachi Chicken
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add chicken, 3 tablespoons soy sauce, lemon juice, salt and pepper to the pan. Cook 3-4 minutes without stirring.
- Add half of the garlic butter, stir the chicken as the butter melts. Cook for an additional 2-3 minutes without stirring or until chicken is cooked through and no longer pink.
- If cooking vegetables in the same pan, transfer chicken to a plate and cover with foil. Otherwise, leave chicken in the pan for serving.
Hibachi Vegetables
- Add another tablespoon of oil to the pan. Add onion, zucchini and mushrooms, and season with salt and pepper. Cook vegetables until fork tender, stirring occasionally; about 3-4 minutes. Add garlic butter during the last minute and stir to coat veggies as it melts.
- Serve immediately over rice (optional) with mustard sauce on the side for dipping.
Notes
Note - This recipe moves quickly. I recommend preparing everything, including sauces, foil and utensils, before you start to cook.
Serve with steamed white or brown rice, or fried rice for a complete meal.
Leftovers are great for meal prep and even delicious straight out of the fridge.
I did not include the Magic Mustard Sauce in the nutritional guide because it's optional. A serving of the sauce would add around an additional 100 calories per serving.
Nutrition
Calories: 240kcal | Carbohydrates: 5g | Protein: 2g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 40mg | Sodium: 405mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg
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