Hibachi Chicken and Vegetables

A plate of chicken, vegetables, and white rice, with chopsticks.

4.50 from 6 votes

Hibachi Chicken and Vegetables

Tender chicken and fresh veggies seared in garlic butter and served with a copycat Benihana magic mustard sauce. Ready in about 35 minutes for that hibachi flavor right at home.

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Main Course

Cuisine: Japanese

Servings: servings

Author: Kristin Maxwell

Ingredients

Chicken:

2 tablespoons vegetable or canola oil
2 pounds chicken breast cut into 2-inch pieces
3 tablespoons low sodium soy sauce
2 teaspoons fresh lemon juice
Pinch of salt and pepper
2 tablespoons garlic butter recipe below

Vegetables:

2 tablespoons vegetable or canola oil
1 large zucchini quartered and cut into large chunks
1 large white onion cut in half, then into slices
2 cups white mushrooms quartered
Pinch salt and pepper
2 tablespoons garlic butter recipe below

Garlic Butter:

2 teaspoons finely minced garlic
4 tablespoons butter softened

Magic Mustard Sauce (optional):

2 tablespoons dry mustard
1 1/2 tablespoons honey
1/2 cup heavy cream or half & half
1 tablespoon hot water
1 tablespoon sesame seeds preferably lightly toasted
1/4 cup soy sauce
1 garlic clove

Instructions

Make the garlic butter. Combine the finely minced garlic and softened butter in a small bowl. Set aside until ready to use.
Make the magic mustard sauce (optional). Place all sauce ingredients in a blender and pulse until well blended and smooth. Pour into a small bowl and set aside.
Cook the chicken. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken, soy sauce, lemon juice, salt, and pepper to the pan. Cook 3 to 4 minutes without stirring to develop a golden sear.
Add the garlic butter. Stir half of the garlic butter into the chicken and let it melt. Cook for another 2 to 3 minutes, stirring once or twice, until chicken is cooked through and no longer pink. Transfer to a plate and cover with foil if cooking veggies in the same pan.
Cook the vegetables. Add another tablespoon of oil to the pan. Add onion, zucchini, and mushrooms, and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until fork-tender. Add the remaining garlic butter during the last minute and stir to coat as it melts.
Serve. Plate the chicken and veggies, with rice if desired, and serve the magic mustard sauce on the side for dipping.

Notes

Prep tip: This recipe moves quickly. Have all your ingredients chopped, sauces mixed, and tools (including foil) ready before you start cooking.
Chicken size: Cut chicken into uniform 1 to 2-inch chunks for even cooking.
Two-pan method: Cook the chicken and vegetables in separate pans at the same time to speed things up. If your veggies start to scorch, turn down the heat slightly.
Veggie swaps: Broccoli, bell peppers, carrots, or snap peas all work well in place of (or in addition to) the zucchini, onion, and mushrooms.
Chicken thighs work too: Boneless, skinless chicken thighs can be substituted for breast. Add an extra minute or so of cook time.
Sauce shortcut: Store-bought yum yum sauce works in a pinch if you're short on time, but the homemade magic mustard sauce is worth the few extra minutes.
Leftover garlic butter: Save any extra garlic butter to use on rice, vegetables, or steak later in the week.
Serve with: Steamed rice, fried rice, or a simple cucumber salad for a complete meal.
Storage: Store leftovers in airtight containers in the fridge for up to 4 to 5 days, or freeze for up to 4 months (sauce stores separately and is not recommended for freezing).
Sauce nutrition: The Magic Mustard Sauce is not included in the nutritional guide because it's optional. A serving of the sauce would add around an additional 100 calories.

Nutrition

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