Hibachi Chicken and Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-cooking chicken and vegetables prepared on a flat-top grill or skillet with a light soy-based glaze. This restaurant-style dish comes together in under 30 minutes and delivers the theatricality and flavors of hibachi cooking at home. Great for family dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds chicken breast (cut into bite-sized cubes)
- 1 tablespoon olive oil
- 1/4 cup coconut aminos
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 2 zucchini (sliced)
- 2 carrots (sliced)
- 1 onion (sliced)
- 2 cups broccoli florets
- 1 to 2 tablespoons olive oil
- Optional: Mushrooms (green beans, bell peppers)
- 2 tablespoons butter
- 1-2 tablespoons coconut aminos
- Sesame seeds (for garnish)
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 17m
- Sodium
- 627mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 996mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.