Hibachi Chicken & Vegetables

4 servings


15 minutes

active time

35 minutes

total time


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)



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.


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.


Serving Size

1 g


458 kcal

Total Fat

29 g

Saturated Fat

8 g

Unsaturated Fat

19 g

Trans Fat



120 mg


600 mg

Total Carbohydrate

12 g

Dietary Fiber

4 g

Total Sugars

4 g


37 g

4 servings


15 minutes

active time

35 minutes

total time
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