Hibachi Chicken


  • 4 skinless boneless thin sliced chicken breasts
  • 1 white onion medium
  • 1 zucchini large
  • 1 8 ounce package sliced mushrooms
  • 1 head of broccoli small
  • 2 tablespoons olive oil
  • 4 tablespoons less sodium soy sauce
  • 2 tablespoons butter
  • salt to taste
  • Fresh ground black pepper to taste
  • 1/2 teaspoon lemon juice


Slice the meat and vegetables into bite size pieces.

In a large skillet over medium high heat add 1 Tbsp olive oil.

Melt 1 Tbsp butter and add 1 Tbsp soy sauce to the skillet and the chicken and salt and pepper to taste and sauté stirring often.

When cooked through, set aside and cover.

In the same skillet add 1 Tbsp. butter, 2 Tbsp. soy sauce, onions, zucchini, broccoli and salt and pepper to taste.

Cook until fork tender, about 7 to 8 minutes.

Add in the mushrooms and chicken back into the skillet with the vegetables.

Add an additional Tbsp butter and 1 Tbsp soy sauce and cook until the mushrooms are tender and chicken is heated through.

Add salt and pepper to taste and toss with lemon juice before serving.

Notes:  Japanese steakhouse style hibachi chicken and vegetables recipe made right in your own kitchen.

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Joseph Hinson

Joseph Hinson is the creator of ReciprocityApp.com, along with other sites like playdinnergames.com, and a few other random things.
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