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Cast iron hibachi chicken and vegetables plated over rice, styled for a blog cover.
Lindsay Lehrer

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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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Cast Iron Recipes, Japanese-Inspired, Weeknight Meals
Calories: 325
Ingredients Equipment Method Notes

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

Equipment

  • Large Cast Iron Skillet
  • cutting board
  • Knife
  • Tongs
  • Measuring cups

Method
 

  1. In a large mixing bowl, combine soy sauce, teriyaki sauce, sesame oil, cooking oil, and minced garlic. Stir well.
  2. Add diced chicken and mix until coated. Let marinate for 20–30 minutes.
  3. Heat a cast iron skillet over medium-high heat until very hot.
  4. Add the marinated chicken (in batches if needed to avoid crowding) and sear until golden brown and cooked through, about 6–8 minutes total.
  5. Remove chicken from the skillet.
  6. In the same skillet, add the sliced onion. Sauté until lightly browned, about 3–4 minutes.
  7. Then add the diced zucchini and cook for another 3–4 minutes, until tender but not mushy.
  8. Return the cooked chicken to the skillet and toss everything together.
  9. 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.