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Hibachi Chicken and Vegetables

Hibachi chicken and vegetables in a skillet with golden seared chicken breast pieces, zucchini, mushrooms, carrots, and onion
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Japanese steakhouse-style hibachi chicken made right at home in one skillet. Tender golden-seared chicken breast and crisp charred vegetables finished with a savory butter and soy sauce glaze, served with a creamy homemade yum yum sauce. Ready in just 40 minutes.

Ingredients

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  • 1/2 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons canola oil, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon unsalted butter
  • 2 tablespoons low-sodium soy sauce, divided
  • 1 medium yellow onion, cut into large chunks
  • 1 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
  • 1 medium carrot, sliced into thin coins
  • 8 oz small brown mushrooms, quartered

Instructions

  1. In a small bowl, whisk together mayonnaise, rice vinegar, tomato paste, and 1 tablespoon soy sauce until smooth. Cover and refrigerate until serving. If making rice or noodles, start cooking them now.
  2. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon canola oil. Once shimmering, add chicken in a single layer. Cook undisturbed for 2 to 3 minutes to build a golden sear, then stir and cook until fully cooked through, about 6 to 8 minutes total. Cook in batches if needed – do not overcrowd the pan.
  3. Reduce heat to low. Add butter and 1 tablespoon soy sauce to the pan and stir until chicken is glossy and well coated. Transfer to a plate and cover loosely with foil to keep warm.
  4. Return heat to medium-high and add the remaining 1 tablespoon canola oil. Add onion, zucchini, carrot coins, and mushrooms. Cook, stirring occasionally, until vegetables are tender-crisp with light char, about 5 to 7 minutes. Stir carrots frequently to prevent burning. Add remaining 1 tablespoon soy sauce and toss to coat.
  5. Serve hibachi chicken and vegetables over cooked rice or noodles with yum yum sauce on the side. Garnish with sliced scallions, toasted sesame seeds, and red pepper flakes if desired.

Notes

  • Do NOT overcrowd the pan. Cook chicken in batches if needed to ensure a proper sear rather than steaming.
  • Boneless skinless chicken thighs can replace chicken breast for a juicier result.
  • Apple cider vinegar or white wine vinegar can substitute for rice vinegar in the yum yum sauce.
  • Swap tomato paste for sriracha in the yum yum sauce for a spicier version.
  • This recipe works equally well with steak strips or shrimp as the protein.
  • Double the yum yum sauce – it keeps refrigerated for up to 5 days and is excellent as a dip or spread.

Nutrition

Find it online: https://www.benefitiany.com/hibachi-chicken-and-vegetables/