Hibachi Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¼ cup soy sauce
• 2 tbsp mirin
• 1 tsp ginger, grated
• 2 clove garlic, minced
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 2 medium zucchini, sliced
• 2 medium carrots, thinly sliced
• 2 cup broccoli florets
• 2 cup white rice (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. In a bowl, whisk together soy sauce, mirin, grated ginger, and minced garlic. Add chicken and marinate for at least 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add remaining 1 tablespoon of vegetable oil to the skillet. Add diced onion, sliced carrots, and broccoli florets. Stir-fry for 3-4 minutes until vegetables start to soften.
4. Add sliced zucchini to the skillet and continue to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.
5. Return cooked chicken to the skillet with the vegetables. Drizzle with sesame oil and toss everything together to combine and heat through.
6. Serve immediately, optionally over white rice and garnished with sesame seeds.