Japanese Steakhouse Hibachi Chicken and Steak with Vegtables

Experience the sizzling flavors of a Japanese steakhouse in your own kitchen with this Hibachi Chicken and Steak with Vegetables recipe. Featuring tender bites of juicy chicken and savory sirloin steak, this dish is complemented by a vibrant medley of zucchini, mushrooms, onion, and carrot sautéed to perfection. The dynamic flavors are elevated by a rich garlic-ginger butter, a splash of soy sauce, and a hint of sesame oil for that signature hibachi taste. Quick and easy, this one-pan wonder comes together in just 35 minutes, making it perfect for a family dinner or an impressive weeknight meal. Serve it hot with steamed or fried rice for an authentic Japanese steakhouse experience you won’t forget! Perfect for fans of teppanyaki-style cooking, this recipe is a must-try fusion of bold flavors and irresistible textures.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 pound Sirloin steak (or ribeye)
• 1 medium Zucchini
• 1 cup Mushrooms
• 1 medium Onion
• 1 medium Carrot
• 0.25 cup Soy sauce
• 2 tablespoons Sesame oil
• 3 tablespoons Unsalted butter
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic (minced)
• 2 tablespoons Vegetable oil
• 1 teaspoon Ginger (freshly grated)
• 0.5 piece Lemon

Directions

Step 1

Cut the chicken breasts and steak into bite-sized pieces and season them lightly with salt and pepper. Set aside.

Step 2

Wash and cut the zucchini into half-moon slices, slice the mushrooms, dice the onion into medium pieces, and julienne the carrot.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 5

Add a second tablespoon of vegetable oil to the same skillet. Add the steak pieces and cook for 3-4 minutes until seared and cooked to your preferred doneness. Remove the steak and set aside.

Step 6

In the same skillet, melt 2 tablespoons of butter. Add the zucchini, mushrooms, onion, and carrot. Sauté the vegetables for 5-7 minutes until tender but still slightly crisp.

Step 7

Push the cooked vegetables to one side of the skillet and add the remaining butter, minced garlic, and grated ginger. Stir for 30 seconds until fragrant.

Step 8

Add the cooked chicken and steak back into the skillet with the vegetables. Drizzle with soy sauce and sesame oil. Toss everything together to coat evenly.

Step 9

Squeeze the juice of half a lemon over the mixture for a bright flavor boost.

Step 10

Serve the hibachi chicken, steak, and vegetables hot with steamed rice or fried rice on the side.

Nutrition Facts

Serving size	(1546.2g)

Amount per serving	% Daily Value*
Calories	2902.9

Total Fat 198.8g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 31.4g
Cholesterol 792.5mg	0%
Sodium 6154.0mg	0%
Total Carbohydrate 50.2g	0%
Dietary Fiber 8.4g	0%
Total Sugars 27.2g
Protein 241.8g	0%

Vitamin D 3.5IU	0%
Calcium 194.0mg	0%
Iron 18.0mg	0%
Potassium 4143.7mg	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: 60.5%

Protein: 32.7%

Carbs: 6.8%