Hibachi Chicken and Vegetable Plate
Sliced chicken and garden vegetables cooked teppan-style right before your eyes with butter and savory sauce, capturing the excitement of a hibachi grill.
Ingredients (serves 4)
- 1.5 lbs Chicken Breast
- 2 cups Broccoli
- 1 Zucchini
- 1 Bell Pepper
- 1 Onion
- 4 tablespoons butter
- 0.5 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves Garlic
- 1 tablespoon Ginger
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Save this recipeInstructions
- 1
Cut chicken into 1-inch cubes. Cut zucchini, bell pepper, onion, and broccoli into bite-sized pieces.
- 2
Combine soy sauce, brown sugar, minced garlic, and ginger in a small bowl to make hibachi sauce.
- 3
Heat 2 tablespoons butter in a large griddle or skillet over medium-high heat. Add chicken pieces and cook for 5 minutes until cooked through.
- 4
Push chicken to the side, add 2 tablespoons butter and all vegetables. Stir-fry for 6 minutes until tender-crisp.
- 5
Pour hibachi sauce over everything and toss for 2 minutes until coated and heated through.
- 6
Divide among plates and serve immediately while hot.
