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Hibachi chicken stir fry on a white plate with colorful vegetables and parsley garnish, appetizing and vibrant

Hibachi Chicken Stir Fry

This hibachi chicken stir fry is a quick and flavorful dinner packed with lean protein, fresh vegetables, and a savory homemade yum yum sauce. Perfect for busy weeknights and easily customizable, it combines bold takeout-style flavors with healthy, wholesome ingredients. Try this easy hibachi chicken recipe for a nutritious, restaurant-quality meal at home!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breast cut into small chunks
  • 1 Tablespoon unsalted butter
  • 2 cloves garlic minced
  • 2 teaspoons grated ginger (frozen ginger cubes work great!)
  • 2 Tablespoons low sodium tamari or soy sauce
  • 2 Tablespoons hoisin sauce
  • 1/2 Tablespoon sesame oil
  • Black pepper to taste
  • 2 Tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 medium zucchini cut into half-moons
  • 4 oz baby bella mushrooms (1 1/2 cups, sliced)
  • 1 cup carrots (about 2 large or 3 small, thinly sliced)
  • 1/2 medium yellow onion sliced
  • 2 Tablespoons low sodium tamari or soy sauce
  • 1/4 cup mayonnaise For Yum Yum Sauce
  • 1 Tablespoon water
  • 1 teaspoon tomato paste
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon coconut sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • Black pepper to taste

Instructions
 

  • Prep: Chop your veggies (zucchini, carrots, mushrooms, onion), grate ginger, and mince garlic. Divide them into separate bowls.
  • Make the Yum Yum Sauce: Whisk together all sauce ingredients in a small bowl. Chill in the fridge until serving.
  • Ready the stir fry sauce: Combine tamari, hoisin sauce, and sesame oil in a small bowl. Set aside.
  • Cook the chicken: Heat 1 Tablespoon butter in a large skillet. Add garlic, grated ginger, and chicken. Cook for about 8-10 minutes, stirring occasionally, until the chicken reaches 165°F and is slightly golden. Add the stir fry sauce and stir for 1-2 minutes until thickened.
  • Cook the veggies: In another skillet, melt 2 Tablespoons butter. Sauté garlic, then add zucchini, mushrooms, carrots, and onion. Stir-fry on medium-high for 5-8 minutes, taking care to keep the veggies crisp-tender. Add tamari and toss for another minute.
  • Assemble: Serve chicken and veggies with brown rice, cauliflower rice, or your grain of choice. Drizzle with Yum Yum Sauce and enjoy.