Hibachi Chicken and Vegetable Plate
Dinner · Japanese
Sliced chicken and garden vegetables cooked teppan-style right before your eyes with butter and savory sauce, capturing the excitement of a hibachi grill.
Recipe code 8WFA2U · enter it in Anychef
Ingredients
- 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
Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.
Save this recipeInstructions
- Step 1 of 6
Cut chicken into 1-inch cubes. Cut zucchini, bell pepper, onion, and broccoli into bite-sized pieces.
- Step 2 of 6
Combine soy sauce, brown sugar, minced garlic, and ginger in a small bowl to make hibachi sauce.
- Step 3 of 6
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.
- Step 4 of 6
Push chicken to the side, add 2 tablespoons butter and all vegetables. Stir-fry for 6 minutes until tender-crisp.
- Step 5 of 6
Pour hibachi sauce over everything and toss for 2 minutes until coated and heated through.
- Step 6 of 6
Divide among plates and serve immediately while hot.
