Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 medium zucchini, sliced
  • 1 bell pepper (red or yellow), sliced
  • 1 cup (150g) broccoli florets
  • 1 cup (150g) snap peas
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Cooked rice or fried rice (optional)
  • Sesame seeds for garnish (optional)
  • Chopped green onions for garnish (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Add chicken pieces and toss to coat. Marinate for at least 15 minutes.
  2. While the chicken is marinating, wash and slice zucchini, bell pepper, and broccoli. Set aside. Keep snap peas whole for crunch.
  3. Heat a large skillet or wok over medium-high heat until hot.
  4. Add marinated chicken to the skillet and stir-fry for 5-7 minutes until browned and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from skillet and set aside.
  5. Add olive oil to the skillet. Once heated, add zucchini, bell pepper, broccoli, and snap peas. Season with salt and black pepper, and cook for 5-7 minutes, stirring frequently, until tender yet crisp.
  6. Return the chicken to the skillet with the vegetables. Toss to combine, cooking for another 2-3 minutes to heat through.
  7. Plate the hibachi chicken and veggies over rice if desired. Garnish with sesame seeds and chopped green onions.