Hibachi Chicken
Sliced chicken breast cooked on a flat griddle with vegetables and a savory soy-based glaze. High-heat searing produces caramelized edges while the interior stays tender and juicy.
Ingredients
Method
Slice chicken breast thin against the grain; set aside. Slice onion thick, cut zucchini into half-moons, slice mushrooms, and cut broccoli into bite-sized florets.
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil; set glaze aside.
Heat oil on a griddle or large cast-iron skillet over high heat until shimmering. Working in batches if needed, lay chicken slices on the hot surface and cook without moving for 2–3 minutes until the underside is golden.
Flip chicken slices and cook the other side until cooked through, about 1–2 minutes. Transfer to a plate.
On the same griddle, add onion, zucchini, mushrooms, and broccoli; cook over high heat, stirring and tossing occasionally, for 5–7 minutes until tender and lightly charred at the edges.
Return chicken to the griddle, pour glaze over everything, and toss to coat. Cook for 1–2 minutes until the glaze coats all ingredients and flavors meld.
Divide between serving plates, sprinkle with sesame seeds and sliced green onion, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →