Hibachi at Home Recipe: Quick and Flavorful Japanese Steakhouse Experience
Ingredients
Chicken
- 1 tbsp olive oil
- 4 boneless skinless, chicken thighs, diced into 1-inch cubes
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1/2 tbsp paprika
- 1 tsp salt
- 1 tsp pepper
Veggies
- 1 tbsp olive oil
- 1/2 onion sliced
- 8-10 baby carrots sliced
- 1 zucchini sliced
- 1-2 cups broccoli roughly chopped
- 2 tbsp soy sauce
- 1/2 tbsp garlic powder
- 1 tsp pepper
Instructions
- Start by chopping all veggies and setting them aside. The bright array of carrots, zucchini, broccoli, and onion is not only pleasing to the eye but also packed full of essential nutrients.
- Dice chicken into 1-inch cubes. Remember to wash your cutting board after this step to prevent cross-contamination.
- Add olive oil to a pan and turn it on medium-high heat. The oil will help sear the chicken and seal in its juices.
- In a medium bowl, combine the chicken, rice vinegar, garlic, soy sauce, paprika, and pepper. Stir to mix, ensuring every piece of chicken is well-coated with the flavorful marinade.
- Once the oil in the pan is hot, add the chicken in a single layer. Brown the chicken on each side, approximately 3-4 minutes per side. Remove the meat and set it to the side.
- Rinse off the pan to cool it down just a little. This step is crucial to prevent the veggies from being cooked in overly hot oil and losing their crunch.
- Return the pan to the heat and add in more olive oil. Once hot, add all your veggies and seasonings. Sauté for 7-9 minutes until tender. Keep an eye on the onions; when they’re softened and slightly caramelized, your veggies are ready to come off the heat.
Notes
Want to make this dish Healthier?
To make this recipe healthier, consider using coconut aminos instead of soy sauce, which reduces the sodium content without compromising the flavor. Also, you can add 1 tsp of kosher salt to both the chicken and veggies in the absence of soy sauce.
Can I make this recipe vegetarian? Absolutely! Substitute the chicken with tofu or a mix of your favorite veggies.
Can I use a different kind of vinegar?
Yes, if you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar.
Can I make this recipe gluten-free?
Sure! Use gluten-free soy sauce or tamari to make this dish gluten-free.
Can I prepare the ingredients in advance?
Yes, you can chop the veggies and marinate the chicken up to a day in advance to make your cooking process even quicker.
Tried this recipe?Let us know how it was!