Cast Iron Hibachi Chicken and Veggies
This easy hibachi-style chicken and veggie dinner is made entirely in a cast iron skillet. Juicy marinated chicken is seared to perfection, then paired with tender onions and zucchini for a quick and flavorful weeknight meal.
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Cost: $12
Servings: 4
Equipment
- Large Cast Iron Skillet
- cutting board
- Knife
- Tongs
- Measuring cups
Ingredients
- 2 to 2½ pounds boneless skinless chicken (thighs or breasts), diced
- ½ cups soy sauce
- ¼ cup teriyaki sauce
- 2 tablespoons sesame oil
- 3 tablespoons neutral cooking oil like avocado or canola
- 1 –2 tablespoons minced garlic
- 2 medium zucchinis diced
- 1 large white onion sliced
Instructions
- In a large mixing bowl, combine soy sauce, teriyaki sauce, sesame oil, cooking oil, and minced garlic. Stir well.
- Add diced chicken and mix until coated. Let marinate for 20–30 minutes.
- Heat a cast iron skillet over medium-high heat until very hot.
- Add the marinated chicken (in batches if needed to avoid crowding) and sear until golden brown and cooked through, about 6–8 minutes total.
- Remove chicken from the skillet.
- In the same skillet, add the sliced onion. Sauté until lightly browned, about 3–4 minutes.
- Then add the diced zucchini and cook for another 3–4 minutes, until tender but not mushy.
- Return the cooked chicken to the skillet and toss everything together.
- Serve hot over cooked rice, noodles, or as-is.
Notes
-
Chicken Options:
You can use boneless chicken breasts or thighs. Thighs offer more flavor and stay juicier, while breasts are leaner and cook faster. Dice the chicken evenly for even cooking. -
Don’t skip the marinate time:
Even 20 minutes makes a big difference. It infuses the chicken with hibachi flavor and improves the sear in your cast iron skillet. -
Cast Iron Cooking Tip:
Make sure your skillet is hot before adding the chicken. This helps achieve that signature caramelized, slightly charred exterior—just like hibachi grill restaurants. -
Work in Batches if Needed:
Avoid crowding the pan. Cook the chicken in two batches if necessary to prevent steaming and ensure proper browning. -
Add Rice or Noodles:
This dish is delicious served over white rice, fried rice, or lo mein-style noodles. You can also pair it with cauliflower rice for a low-carb option. -
Veggie Add-ins:
Feel free to toss in mushrooms, broccoli, or bell peppers. Just make sure they cook at the same rate as the zucchini and onions or adjust cook time accordingly. -
Reheating:
Reheat leftovers in a skillet over medium heat to revive that charred texture, or microwave for a quick option. -
Make It Saucy:
Want more sauce at the end? Add a splash of soy sauce or teriyaki to the skillet once everything is combined, and let it bubble for 1–2 minutes.
Nutrition
Calories: 325kcal