What Vegetables Are In Hibachi Chicken? A Guide To The Tasty Veggies In This Japanese-Inspired Dish
Hibachi chicken is a delicious Japanese-inspired dish typically made with chicken, vegetables, and flavorful sauces like teriyaki or yum yum sauce. It’s most commonly served with sautéed vegetables like onions, zucchini, carrots, and mushrooms But the exact veggie components can vary by recipe.
If you love the flavors of hibachi chicken and want to recreate it at home, the first step is gathering the right vegetables that traditionally go into this tasty one-pan meal. Read on for a complete guide to the most popular veggies used in chicken hibachi along with some handy substitution ideas.
OnionsOnions are one of the key aromatic ingredients that builds the flavor base for hibachi chicken. Their sweet pungent flavor adds lots of depth when cooked down with other seasonings. Yellow onions are most commonly used but white, red, or even sweet onions also work well. Thinly slice about half of a medium onion to add to your chicken hibachi skillet.
Zucchini
Zucchini is one of the classic hibachi vegetables you’ll often find paired with the chicken. Its mild flavor and tender texture complements the other ingredients nicely. For hibachi chicken, slice zucchini into half-moons or quarter-moons. One medium zucchini is usually plenty for 4 servings. If you want, yellow summer squash makes a great substitute.
Mushrooms
Sliced mushrooms are another typical veggie in chicken hibachi. White button mushrooms are commonly used, but other varieties like cremini also work. Mushrooms add nice umami flavor and meaty texture to balance out the other crunchy veggies. Around 8 ounces of sliced mushrooms is a good amount for 4 servings of hibachi chicken and veggies.
Carrots
For extra color and crunch, matchstick-cut or thinly sliced carrots are also a popular choice. Their subtle sweetness offsets the other stronger flavors. One large carrot is usually enough for a batch of hibachi chicken.
Broccoli
While not a universal choice, broccoli florets are sometimes added to chicken hibachi as well. The mini tree tops add vitamin C and a pretty pop of green. For a 4-serving batch, about 2 cups of bite-sized broccoli florets is plenty.
Bell Peppers
Thin strips or diced bell peppers – especially red, yellow, or orange – can add a burst of color and fresh flavor. About 1 bell pepper chopped up is usually sufficient for hibachi chicken for 4.
Asparagus
Asparagus is an elegant veggie that can upgrade your chicken hibachi. The tender spears pair nicely with the chicken and sauce flavors. Chopped into 1-2 inch pieces, around 1/2 pound (a small bunch) of asparagus tips will serve 4.
Green Beans
For extra veggie goodness, some hibachi chicken recipes also incorporate fresh green beans. Trimmed and halved, green beans add color and crunch. You’ll only need about 1/2 pound for 4 servings.
Substitution Ideas
Don’t have an ingredient on hand or want to change up the veggies? Try these swaps:
- Onion: Shallot, leek, green onion
- Zucchini: Yellow squash, eggplant, cherry tomatoes
- Mushrooms: Water chestnuts, bamboo shoots
- Carrots: Sweet potato, butternut squash
- Bell peppers: Tomatillos, edamame
- Asparagus: Snap peas, bok choy
- Green beans: Snow peas, broccolini
The Key Flavorings
In addition to the medley of sautéed vegetables, there are some other integral ingredients that flavor hibachi chicken and give it that signature taste:
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Sesame oil – This aromatic oil is typically used to sear the chicken. Its nutty flavor pairs perfectly with the other Asian-inspired seasonings.
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Soy sauce – Hibachi chicken relies on the salty umami flavor of soy sauce. Use reduced sodium soy if you want to cut back on the saltiness.
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Rice vinegar – Adds a bright acidity to balance out the sauces.
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Garlic – Minced or grated fresh garlic gives a flavor punch. Roasted garlic would also be tasty.
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Ginger – Fresh grated ginger root also provides a hit of flavor. You could also use ground ginger.
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Brown sugar – A bit of sugar rounds out and caramelizes the sauces.
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Chili paste or sriracha – For a touch of heat if you like some spice.
Making Hibachi Chicken at Home
Recreating hibachi chicken is easy to do at home with simple ingredients and basic cooking techniques. Here’s a quick rundown:
Prep the vegetables – Wash, peel, and slice all the vegetables you’re including into comparable sized pieces.
Cook the veggies – Heat oil in a large skillet or wok over medium-high heat. Stir fry the vegetables just until slightly tender but still crisp. Set aside.
Sear the chicken – Raise the heat to high and add a bit more oil. Sear the chicken pieces on both sides until browned.
Simmer in sauce – Add the soy sauce, sesame oil, vinegar, garlic, ginger and other flavorings. Let simmer until the sauce reduces and chicken cooks through.
Return the veggies – Add the cooked vegetables back to the skillet and toss everything together.
Plate and enjoy – Serve the chicken and veggie hibachi mixture on its own or over rice. Offer yum yum or teriyaki sauce for dipping if desired.
Tips for Delicious Chicken Hibachi
- Use chicken thigh instead of breast for added juiciness
- Get the wok or pan very hot before searing to get a nice char
- Cut vegetables and chicken uniformly so they cook at the same rate
- Let sauce reduce down to a glossy consistency
- For extra flavor, add toasted sesame seeds as garnish
- Serve with steamed white or fried rice and extra dipping sauce
Chicken Hibachi for a Restaurant-Worthy Meal
With flavorful chicken, loads of fresh veggies, and zesty Asian-inspired sauces, hibachi chicken is a tasty one-pan meal. Part of the fun is choosing which vegetables to include – so pick your favorites from the list of traditional options. Then get ready to enjoy this easy yet restaurant-worthy dinner made right in your own kitchen. Just be sure to leave room for seconds!
Hibachi Chicken or Teppanyaki Chicken – What’s the Difference?
Most people refer to this Blackstone griddle teriyaki chicken recipe as “hibachi chicken”, because that’s what most Japanese steakhouses in the US call it. But actually, the dish commonly referred to as “hibachi” is technically made on a “teppanyaki” grill. Here’s the difference:
Both hibachi and teppanyaki cooking involve cooking food over an open flame, but that’s where the similarities end.
The word “hibachi” is Japanese and means “fire bowl”. Think of a hibachi grill as a portable charcoal grill, often with a cylindrical shape of cast iron and grill grates on top.
A teppanyaki grill is what you actually find at Japanese steakhouses. It resembles most residential griddles with a large flat steel surface that is heated underneath by propane flames.
The main difference between the commercial teppanyaki grills that you find at your local Japanese restaurant and the Blackstone griddle sitting on your back deck is the type of steel that is used. Commercial grills are typically constructed of stainless steel, and they don’t require seasoning. That means that you can cut your chicken directly on the grill surface without worrying about scratching into the griddle seasoning that you worked so hard to achieve.
In contrast, Blackstone griddles and most other residential flat top grills are made with a rolled steel cooking surface. So you’ll definitely want to cut your proteins into bite-sized pieces before cooking them on the griddle. And I’d steer clear of attempting your own open-flame onion volcano, too.
But since the popular chicken teriyaki dish that you get at most Japanese steakhouses in the US is commonly referred to as “hibachi chicken”, that’s what I’ll call it also.
Step 1: Cook the fried rice on the griddle.
If you’re going to be preparing a full Japanese hibachi dinner at home, then you’ll want to start my making the rice because it takes the longest time to cook. Head over to this post to see how to make fried rice on the griddle.
Then, when your rice is almost done cooking, you can move it to the cooler side of the griddle and continue on to the next step.
Hibachi Vegetables
FAQ
What vegetables do they use in hibachi?
Hibachi chefs typically use a combination of zucchini, onions, and mushrooms. Broccoli, carrots, and yellow squash are also common additions.
What goes in hibachi chicken?
- 1 lb chicken breasts, diced.
- 1 tbsp sesame oil.
- 2 tbsp soy sauce.
- 2 tbsp hoisin sauce.
- 4 cloves garlic, minced.
- 1 tsp fresh minced ginger.
What do hibachi chefs squirt on vegetables?
Teppanyaki places will often have a house teriyaki sauce, for squirting right on the hibachi, that is some combination of soy sauce, sake, water and various sugars like mirin, brown sugar, citrus juice, etc.
What is included in hibachi?
- Fresh Proteins: Steak, Chicken and Seafood. All great meals revolve around a foundation of protein. …
- Flavorful Vegetables. …
- Savory Sauces: The Secret to Flavor. …
- Aromatic Seasonings. …
- Hibachi Fried Rice: The Essential Side.