Description
This hibachi chicken skillet features tender chicken and veggies in a rich, umami-packed sauce. It’s a quick and flavorful dinner option that’s sure to please.
Ingredients
Units
Scale
- 3 tablespoons butter, divided
- 1 tablespoon sesame oil
- 1/2 tablespoon garlic, minced
- 1/2 medium yellow onion, diced
- 1 zucchini, peeled and cut into strips
- 1 cup carrots, sliced
- 2 cups broccoli florets
- 8 ounces mushrooms, quartered
- 3 tablespoon soy sauce
- 2 tablespoons teriyaki sauce
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon sesame seeds, optional
Instructions
- Combine the soy sauce and teriyaki sauce, then set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter and sesame oil. Add the garlic and onions, and cook for 1 minute, stirring often.
- Add the vegetables (zucchini, carrots, broccoli, and mushrooms) and half of the sauce mixture to the skillet. Cook, stirring often, until the vegetables are soft, about 10 minutes. Remove to a plate, cover, and set aside.
- Add the remaining 1 tablespoon of butter to the skillet. Add the chicken and the remaining sauce mixture. Cook, stirring often, until the chicken is cooked through, about 5 minutes.
- Serve the stir-fried chicken and veggies over rice. Top with sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size:
- Calories: 312
- Sugar: 5.9 g
- Sodium: 578.1 mg
- Fat: 15.8 g
- Carbohydrates: 12.8 g
- Fiber: 3 g
- Protein: 30.8 g
- Cholesterol: 105.6 mg