Low Fat Chicken Hibachi
Savor the flavors of a Japanese-inspired classic with this Low Fat Chicken Hibachi recipe—perfect for a wholesome, restaurant-quality meal at home! Featuring tender, bite-sized pieces of marinated chicken stir-fried alongside a vibrant medley of zucchini, mushrooms, carrots, and onion, this dish delivers both bold flavors and a nutritious profile. The light yet flavorful marinade of low-sodium soy sauce, hoisin, fresh ginger, and garlic ensures every bite bursts with umami goodness. Served over fluffy white rice and topped with toasted sesame seeds and green onions for an aromatic finish, this easy-to-make hibachi is ready in just 35 minutes, making it an ideal pick for a quick yet satisfying dinner. Plus, it’s low-fat and packed with fresh vegetables, making it a guilt-free delight that doesn’t skimp on taste. Perfect for fans of Japanese cuisine looking for a healthy twist, this dish is sure to impress!
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup soy sauce, low sodium
- 2 tablespoons hoisin sauce
- 1 teaspoon ginger, fresh and grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 medium carrot, julienned
- 1 medium yellow onion, sliced
- 3 cups white rice, cooked
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, toasted
Directions
Step 1
Begin by slicing the chicken breasts into bite-sized pieces and set aside.
Step 2
In a large bowl, prepare the marinade by combining low-sodium soy sauce, hoisin sauce, grated ginger, and minced garlic. Mix well.
Step 3
Add the sliced chicken to the marinade, ensuring each piece is well-coated. Let it marinate for at least 10 minutes.
Step 4
Heat a large non-stick pan or wok over medium-high heat and add the vegetable oil.
Step 5
Once the oil is hot, add the marinated chicken pieces to the pan, spreading them out to ensure even cooking. Stir fry the chicken for about 5-7 minutes or until cooked through.
Step 6
Remove the chicken from the pan and set aside.
Step 7
In the same pan, add the sliced zucchini, mushrooms, julienned carrot, and sliced onion. Stir fry the vegetables for about 4-5 minutes until they are tender-crisp.
Step 8
Return the cooked chicken to the pan with the vegetables and stir to combine everything together.
Step 9
Serve the hibachi chicken and vegetable mix over cooked white rice, topping with chopped green onions and toasted sesame seeds for garnish.
Nutrition Facts
| Serving size | (1695.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1947.8 |
| Total Fat 37.8g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 386.5mg | 0% |
| Sodium 2904.4mg | 0% |
| Total Carbohydrate 219.6g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 23.7g | |
| Protein 172.5g | 0% |
| Vitamin D 18.5IU | 0% |
| Calcium 306.8mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 3223.0mg | 0% |
Source of Calories