Do you love teppanyaki style restaurants but hate sitting with a bunch of strangers? So I’m the weird one? Haha… Nothing satisfies a craving for me quite like hot fresh hibachi chicken with tons of veggies. It salty, rich, crunchy, flavorful…it’s heaven, but to have it regularly can break the bank! I had a craving for Japanese steakhouse fare the other night but definitely didn’t feel like spending $30, so I took a few items I had on-hand and made a delightful dinner of chicken and veggies that I thought was just as good as what I’ve gotten at any restaurant. I used chicken, but you can add or replace with steak or shrimp. You can easily make this dish for vegetarians too. It’s gluten free, low carb, and soy free as well! My husband hates onions so I cooked the onions separately from the other vegetables. Very versatile. Enjoy!

Homemade Hibachi Chicken
Serves 4
A simple, quick meal that tastes like Hibachi chicken from your local Japanese steakhouse!
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Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Ingredients
  1. 1 pound boneless, skinless chicken breast cut into bite size cubes
  2. 1 large zucchini, cut into bite size cubes
  3. 1 large sweet onion, cut into bite size pieces
  4. 12 oz white mushrooms, sliced
  5. 1 package bean sprouts (optional)
For the marinade
  1. 1/2 C. Bragg's Liquid Aminos
  2. 1/4 C. water
  3. 1/4 C. olive oil
  4. 1/4 C. sesame oil
  5. 1 T. Stevia, sugar, or other sweetener
  6. 1 t. ground ginger
Instructions
  1. Make the marinade by combining all marinade ingredients and shaking and whisking until combined. Set aside.
  2. Place cubed chicken in a sealable plastic bag and pour HALF of the marinade over the chicken.
  3. Seal bag and marinate in the refrigerator for at least an hour (the longer the better up to overnight)!
  4. Chop up your veggies and set aside
  5. Once chicken is ready to cook, heat a large non-stick pan over medium high heat.
  6. Once hot, place chicken and onions into the pan, stirring to cook evenly on all sides.
  7. Once chicken is browned on all sides and onions start to brown, add the mushrooms and zucchini.
  8. Cook for another few minutes until zucchini is crisp-tender and mushrooms start to shrink down.
  9. Add bean sprouts and the remainder of the marinade and cook until bean sprouts start to tenderize but are still mostly crisp (about one minute)
  10. Serve plain or over a bed of rice
Notes
  1. Top with a pre-made yum yum or ginger sauce if you want! I like it on it's own.
  2. The marinade is salty, so if you want to tone it down, just add a bit more water.
Auntie Jen http://auntiejen.com/