Name: Hibachi Chicken and Vegetables
Ingredients: 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tbsp vegetable oil, divided (for chicken); 2 tbsp unsalted butter (for chicken); 3 tbsp soy sauce (for chicken); 1 tbsp fresh lemon juice; 2 tsp sesame oil; 2 garlic cloves, minced (about 2 tsp); 1 tsp fresh ginger, grated; ½ tsp black pepper; 1 medium zucchini (about 8 oz/225g), quartered lengthwise and sliced; 1 medium yellow onion (about 8 oz/225g), cut into ¾-inch pieces; 8 oz (225g) mushrooms, quartered; 1 large carrot (about 4 oz/115g), julienned; 2 tbsp vegetable oil (for vegetables); 2 tbsp unsalted butter (for vegetables); 2 tbsp soy sauce (for vegetables); Salt and pepper to taste; 2 cups (370g) cooked white rice, for serving; 2 green onions, thinly sliced, for garnish; 1 tbsp sesame seeds, for garnish

Description

Skip the restaurant and bring the hibachi experience home! This sizzling chicken and veggie combo delivers all the flavor of your favorite Japanese steakhouse but costs a fraction of the price.

Ingredients

Scale

1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp vegetable oil, divided (for chicken)
2 tbsp unsalted butter (for chicken)
3 tbsp soy sauce (for chicken)
1 tbsp fresh lemon juice
2 tsp sesame oil
2 garlic cloves, minced (about 2 tsp)
1 tsp fresh ginger, grated
½ tsp black pepper
1 medium zucchini (about 8 oz/225g), quartered lengthwise and sliced
1 medium yellow onion (about 8 oz/225g), cut into ¾-inch pieces
8 oz (225g) mushrooms, quartered
1 large carrot (about 4 oz/115g), julienned
2 tbsp vegetable oil (for vegetables)
2 tbsp unsalted butter (for vegetables)
2 tbsp soy sauce (for vegetables)
Salt and pepper to taste
2 cups (370g) cooked white rice, for serving
2 green onions, thinly sliced, for garnish
1 tbsp sesame seeds, for garnish

Instructions

Prepare all ingredients before starting. Cut chicken into uniform 1-inch cubes and season with salt and pepper. Chop all vegetables and arrange them on a plate for easy access.
In a small bowl, mix 3 tbsp soy sauce, lemon juice, and sesame oil to create your hibachi sauce.
Heat a large cast iron skillet or flat griddle over high heat until smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat.
Add chicken pieces in a single layer, working in batches if needed. Let sear undisturbed for 2-3 minutes until golden brown on the bottom.
Flip chicken pieces and cook for another 2 minutes. Push chicken to one side of the pan.
Reduce heat to medium-high and add 1 tablespoon of butter, garlic, and ginger to the empty space in the pan.
As the butter melts and becomes fragrant, toss everything together. Pour half of your soy sauce mixture over the chicken and toss to coat.
Cook until chicken reaches 165°F (74°C) internally, about 1-2 minutes more. Transfer to a plate and keep warm.
Return the pan to high heat and add the remaining tablespoon of oil for vegetables.
Add onions and carrots first and stir-fry for 2 minutes until they begin to soften.
Add mushrooms and zucchini, tossing frequently for another 2-3 minutes until vegetables are crisp-tender with some caramelized edges.
Create a well in the center, add the remaining tablespoon of butter, and let it melt.
Pour the remaining soy sauce mixture over the vegetables and toss to coat evenly.
Return the chicken to the pan with the vegetables and toss everything together over medium-high heat for 1 minute.
Serve immediately over warm rice, garnished with sliced green onions and sesame seeds.