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Hibachi Chicken

A savory, tender dish of grilled chicken with colorful vegetables, bringing a burst of flavors to your family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 g Chicken breast (cubed)
  • ΒΌ cup Soy sauce
  • 2 tablespoons Vegetable oil
  • 3 cloves Garlic (minced)
  • 1 inch Ginger (minced)
  • 1 Onion (sliced)
  • 1 Bell pepper (sliced, any color)
  • 1 Zucchini (sliced)
  • Cooked rice (for serving)

Method
 

Preparation
  1. Start by cubing the chicken breasts and slicing the vegetables into bite-sized pieces.
  2. In a mixing bowl, combine the cubed chicken with soy sauce, garlic, and ginger. Let it marinate for about 10-15 minutes.
Cooking
  1. In a large frying pan or wok, heat the vegetable oil over medium-high heat until shimmering.
  2. Add the marinated chicken to the pan and cook for about 5-7 minutes, stirring occasionally, until golden brown and fully cooked.
  3. Stir in the sliced onion, bell pepper, and zucchini. Cook for an additional 5 minutes, until the veggies are tender yet crisp.
  4. Spoon the hibachi chicken over a bed of steaming hot rice to serve.

Notes

Feel free to experiment with the veggies; mushrooms or snap peas can also be added. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month. Reheat it in a skillet or microwave to preserve moisture.