April 8, 2025

Easy Hibachi Chicken and Broccoli

Easy Hibachi Chicken and Broccoli is one of our favorite quick and easy weeknight dinners. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the broccoli and red pepper and mix up the stir fry sauce. My favorite part of this dish is the stir fry sauce, which is full of great Japanese-inspired flavor. Then, I cook the chicken and broccoli all in one pan. So, as a bonus, I only have one pan to wash!

The Equipment I Used

A Cast Iron Pan- I used this to cook this Easy Hibachi Chicken and Broccoli.

The Ingredients Needed for Easy Hibachi Chicken and Broccoli

Chicken- Use boneless, skinless chicken thighs.
Oyster Sauce- This is a popular Asian sauce, that I can find in any local supermarket.
Sesame Oil- Use pure sesame oil. You can find this in either the Asian section of your market, or the Oil section.
Soy Sauce- I used low salt soy sauce. It adds really great flavor to this dish.
Hoisin Sauce- This is an Asian barbecue sauce. It can also be found in the Asian section of your market. You can also use an American style barbecue sauce.
Oil- Use olive oil to stir fry this dish.
Vegetables- I used broccoli and red pepper. But feel free to use any veggies you like. Just be aware that some veggies might take longer to cook.
Butter- I like to cook with Kerry Gold Irish butter.

How I Made my Stir Fry

First, I marinated the chicken. Try and cut your chicken in equal sized pieces. That way it will all cook at the same rate.
Next, I made the stir fry sauce for the Easy Hibachi Chicken and Broccoli.
Then, I stir fried the veggies.
Next, I stir fried the chicken. Try not to overcook it.
Finally, I added the sauce and let it cook with the chicken.

If you like Hibachi flavors, you need to try this delicious Easy Hibachi Chicken and Broccoli.

Easy Hibachi Chicken and Broccoli

Hibachi style chicken, red peppers, and broccoli tossed in an oyster and hoisin sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Japanese

Servings

Calories 380 kcal

Ingredients

2 tbsp. oyster sauce
2 tbsp. low-salt soy sauce
2 tbsp. minced garlic
1 tbsp. sesame oil
1 tbsp. grated fresh ginger
1½ pounds boneless, skinless chicken thighs, cut in bite sized cubes
½ cup sliced scallions
3 tbsp. unsalted butter
2 tbsp. hoisin sauce or barbecue sauce
1 diced jalapeno
1 tbsp. olive oil
1 cup red bell pepper, cut in one-inch pieces
2 cups steamed broccoli, cut in one-inch pieces

Instructions

First, mix together the soy sauce, ginger, oyster sauce, sesame oil, and garlic in a medium bowl. Stir in the chicken and set aside.
Next, make the stir fry sauce: in a small bowl, stir together the hoisin sauce, scallions, and butter. Set aside.
Heat the oil on medium high heat in a large skillet, preferably cast iron. Add the red peppers and cook until crisp tender. Remove the peppers to a plate. Add a third of the chicken and cook it until it's cooked through. Remove it to a plate. Cook the rest of the chicken in two batches, removing it to a plate when done. When all the chicken is cooked, turn the skillet down to medium heat and put all the chicken back in. Add the butter-scallion-jalapeno-hoisin sauce mixture and toss it with the chicken. Finally add the red pepper and broccoli.