Ingredients:

  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sake (or dry sherry) (15ml)
  • 1 tablespoon vegetable oil (15ml)
  • 1 clove garlic, minced (approx. 1 tsp)
  • 1/2 teaspoon ground ginger (approx. 2.5 ml)
  • 1/4 teaspoon black pepper (approx. 1.25 ml)
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (450g)
  • 1 tablespoon vegetable oil (15ml)
  • 1 medium onion, cut into wedges (approx. 150g)
  • 1 red bell pepper, seeded and cut into 1-inch pieces (approx. 150g)
  • 1 green bell pepper, seeded and cut into 1-inch pieces (approx. 150g)
  • 1 zucchini, cut into 1/2-inch slices (approx. 200g)
  • 1 cup broccoli florets (approx. 100g)
  • 4 oz (115g) button mushrooms, sliced
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon honey (or maple syrup) (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 clove garlic, minced (approx. 1 tsp)
  • 1/2 teaspoon ground ginger (approx. 2.5 ml)
  • Cooked white rice, for serving
  • Toasted sesame seeds, for garnish (optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and let marinate for at least 20 minutes (or up to 2 hours in the fridge).
  2. Chop all vegetables into bite-sized pieces. Have them ready to go.
  3. Whisk together all hibachi sauce ingredients in a small bowl. Set aside.
  4. Heat oil in a large skillet or wok over medium-high heat. Add chicken (reserving marinade) and cook until cooked through. Set aside.
  5. Add more oil to the skillet. Add onion and sauté until softened. Add bell peppers, zucchini, broccoli, and mushrooms. Cook until tender-crisp.
  6. Return chicken to the skillet with the vegetables. Pour hibachi sauce over the top and toss to coat. Cook for a minute or two until the sauce thickens slightly.
  7. Serve immediately over cooked white rice. Garnish with toasted sesame seeds, if desired.