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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
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.

Nutrition

Calories: 380kcal
Keyword Chicken
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