Hibachi Chicken & Vegetables
4 servings
servings15 minutes
active time35 minutes
total timeIngredients
1 lb. boneless (skinless chicken, cut into cubes)
2 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
2 tablespoons unsalted butter
2 tablespoons low-sodium soy sauce
¼ teaspoon black pepper
1 tablespoon vegetable oil
½ teaspoon sesame oil
½ large white onion (cut into strips)
2 small zucchini (cut into strips)
1 cup mushrooms (halved)
1 cup broccoli florets
½ large bell pepper (cut into strips)
½ tablespoon unsalted butter
1 tablespoon soy sauce
¼ teaspoon black pepper
Yum Yum Sauce (for serving)
Directions
Chicken
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.
Vegetables
Again, 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.
Last, add the mushrooms, zucchini, butter, and soy sauce. Add a few grinds of black pepper.
Cook and stir until the vegetables are just tender.
Nutrition
Serving Size
1 g
Calories
458 kcal
Total Fat
29 g
Saturated Fat
8 g
Unsaturated Fat
19 g
Trans Fat
-
Cholesterol
120 mg
Sodium
600 mg
Total Carbohydrate
12 g
Dietary Fiber
4 g
Total Sugars
4 g
Protein
37 g
4 servings
servings15 minutes
active time35 minutes
total time