Dairy-Free Chicken Hibachi

Transform your kitchen into a hibachi grill with this vibrant and flavorful Dairy-Free Chicken Hibachi recipe! Perfectly marinated bite-sized chicken pieces are stir-fried to golden perfection alongside a colorful medley of tender-crisp vegetables, including julienned carrots, zucchini, mushrooms, and broccoli. Infused with the rich umami of soy sauce, aromatic garlic, and freshly grated ginger, this quick and wholesome dish skips the dairy without sacrificing taste. Served over a fluffy bed of white rice and garnished with scallions, this recipe brings restaurant-style Japanese hibachi to your dinner table in just 50 minutes. Whether you’re avoiding dairy or simply craving a bold and healthy meal, this chicken hibachi delivers on flavor, convenience, and satisfaction.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breasts
• 60 ml Soy sauce
• 15 ml Sesame oil
• 30 ml Olive oil
• 2 Garlic cloves, minced
• 15 grams Fresh ginger, grated
• 2 Carrots, julienned
• 1 Zucchini, sliced into thin rounds
• 150 grams Mushrooms, sliced
• 200 grams Broccoli florets
• 500 grams Cooked white rice
• 3 Scallions, sliced
• 1 teaspoon Black pepper
• 1 teaspoon Salt
• 10 ml Sriracha sauce (optional)

Directions

Step 1

Begin by placing the chicken breasts on a cutting board and slicing them into bite-sized pieces.

Step 2

In a bowl, combine the soy sauce, sesame oil, minced garlic, and grated ginger. Mix well.

Step 3

Add the sliced chicken to the marinade, ensuring each piece is coated. Let it marinate for at least 10 minutes.

Step 4

In a large skillet or wok, heat the olive oil over medium-high heat.

Step 5

Add the marinated chicken to the skillet, cooking for about 5-7 minutes until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 6

Using the same skillet, add a little more olive oil if needed, and sauté the carrots, zucchini, mushrooms, and broccoli. Cook the vegetables for about 5-8 minutes or until they are tender-crisp.

Step 7

Return the chicken to the skillet with the vegetables and toss to combine.

Step 8

Season the mixture with black pepper and salt to taste.

Step 9

If desired, add some sriracha sauce for an extra kick of spice.

Step 10

Serve the chicken and vegetables over a bed of cooked white rice.

Step 11

Garnish with sliced scallions before serving.

Nutrition Facts

Serving size	(1826.8g)

Amount per serving	% Daily Value*
Calories	2116.6

Total Fat 64.0g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 9.1g
Cholesterol 425mg	0%
Sodium 6660.3mg	0%
Total Carbohydrate 191.0g	0%
Dietary Fiber 18.4g	0%
Total Sugars 20.6g
Protein 190.6g	0%

Vitamin D 20IU	0%
Calcium 355.8mg	0%
Iron 16.4mg	0%
Potassium 3226.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 36.3%

Carbs: 36.3%