Hibachi Style Chicken & Veggies + Sauce

Hibachi Style Chicken and Veggies a quick and easy weeknight meal. This healthy chicken stir fry served over rice with some Yum Yum style sauce. 

I’ve been craving Hibachi style chicken for a few days now! Typically I would go get my fix at a local Hibachi grill, but everything around here is still shut down! So here we are again making another one of my restaurant favorites, Hibachi Chicken and Veggies plus that amazing Yum Yum sauce they serve it with! One of my favorite things about hibachi is the dinner show, its so entertaining and the food is delicious. 

This is a pretty quick stirfry made with delicious stir-fried veggies and chicken breast. You will need no special equipment for this dish, just a large skillet or fry pan. 

How to make Hibachi Style Chicken & Veggies

•  Chicken:  Start by butterflying your chicken breasts, then slicing them horizontally into thin strips, set aside.
• Veggies: Chop the carrots, zucchini, mushroom, and onion. Mince the garlic cloves.
• Heat your skillet over high heat and add in 2 tsp of sesame oil. Season your chicken with salt and pepper and stir fry it for about 3 minutes, until outside is golden brown but not fully cooked. Remove chicken from the skillet and set aside. 
• Add 2 tsp of butter and the garlic to your skillet stir fry for 30 seconds and add your veggies and 3 tsp of soy sauce in, stir fry till onion is tender about 4 -6 minutes ( may need to add more cooking oil if veggies are sticking to the pan). Add the chicken back in and stir fry for a few more minutes until veggies are tender and chicken is done. 
• Prepare the sauce by whisking together all the ingredients till combined. Refrigerate 1 hour before serving, best overnight. 
• Serve with rice. Enjoy!

Love quick and easy chicken dishes, also try Easy Hawaiian Chicken and Easy Take-Out Style Chicken.

Yield: 4-5 servings

Hibachi Style Chicken & Veggies + Sauce

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This Hibachi Style Chicken and Veggies a quick and easy weeknight meal. This healthy chicken stir fry served over rice with some Yum Yum style sauce. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 lbs chicken breast
• 2 carrots, sliced
• 2 zucchinis, chopped
• 1 medium yellow onion, chopped
• 1 1/2 cups mushrooms, sliced
• 6 garlic cloves, minced
• 2 tsp sesame oil
• 2 tsp butter
• 3 tsp soy sauce
• salt and pepper to taste
• white rice for serving 

Yum Yum Style Sauce

• 1 cup mayo
• 2 tsp rice vinegar
• 4 tsp ketchup
• 1 tsp butter, melted
• 1 tsp sriracha (optional) or more if you like it spicy
• 2 tsp coconut sugar
• 1/2 tsp paprika
• 2 tsp garlic powder
• salt & pepper to taste 
• water to thin, as needed ( used about 1 tbsp)

Instructions

1. Start by butterflying your chicken breasts, then slice them horizontally into thin strips, set aside.
2. Chop the carrots, zucchini, mushrooms, and onion. Mince the garlic cloves.
3. Heat your skillet over high heat and add in 2 tsp of sesame oil. Season your chicken with salt and pepper and stir fry it for about 3 minutes, until outside is golden brown but not fully cooked. Remove chicken from the skillet and set aside. 
4. Add 2 tsp of butter and the garlic to your skillet stir fry for 30 seconds and add your veggies and 3 tsp of soy sauce in, stir fry till onion is tender about 4 -6 minutes ( may need to add more sesame oil if veggies are sticking to the pan). Add the chicken back in and stir fry for a few more minutes until veggies are tender and chicken is done. 
5. Prepare the sauce by whisking together all the ingredients till combined. Refrigerate for 1 hour before serving.
6. Serve chicken with rice and the sauce for dipping. Enjoy!

Notes

Yum Yum style sauce is better after it sits overnight in the fridge. It can be made ahead of time and stored in the fridge, in a sealed container.