Hibachi chicken and vegetable stir fry with white wine
Experience the flavors of Japanese cuisine with this delicious Hibachi Chicken and Vegetable Stir Fry. Marinated in white wine, soy sauce, and garlic, tender chicken breasts are sautéed to perfection alongside vibrant broccoli, mushrooms, carrots, onions, and zucchini. Finished with a touch of olive oil, butter, and an extra splash of soy sauce, this dish delivers a savory and satisfying meal that’s sure to delight your taste buds. Perfect for a quick dinner any night of the week!
- 22 Mar 2025
- Cook time 25 min
- Prep time 35 min
- 3 Servings
- 15 Ingredients
Hibachi chicken and vegetable stir fry with white wine is a delightful and flavorful dish that brings the essence of Japanese cuisine to your kitchen. This recipe features tender chicken breasts marinated in a blend of egg white, white wine, cornstarch, and soy sauce, then stir-fried with a vibrant medley of vegetables. The addition of olive oil and butter along with a hint of extra soy sauce creates a rich and harmonious flavor profile that will make you feel like you're dining at a hibachi restaurant.
Ingredients:
Instructions:
- In a medium bowl, whisk together the egg white, white wine, cornstarch, and 1 tsp of soy sauce until well combined.
- Add the diced chicken breasts to the bowl and toss to coat. Let it sit for about 15 minutes to marinate.
- While the chicken is marinating, prepare the vegetables by cutting the broccoli into florets, slicing the mushrooms, carrots, onion, and zucchini.
- Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet, spreading it out into a single layer. Allow the chicken to cook for 3-4 minutes without moving it to ensure a nice sear.
- Stir the chicken and continue to cook until it's fully cooked through and slightly browned, about another 3-4 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add 1 tbsp of butter and melt over medium-high heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced onions, broccoli, carrots, mushrooms, and zucchini. Sauté the vegetables for 5-7 minutes, or until they're tender but still crisp.
- Pour in the water to help steam and soften the vegetables slightly as they cook.
- Once the vegetables are cooked to your liking, return the cooked chicken to the skillet.
- Add 1 tbsp of soy sauce and toss everything together until the chicken and vegetables are well coated with the sauce.
- Serve the hibachi chicken and vegetables hot over a bed of rice, noodles, or simply on its own.
Tips:
- Make sure to cut the chicken and vegetables into uniform pieces for even cooking.
- Marinate the chicken for at least 15 minutes to allow the flavors to fully develop.
- Use high heat when stir-frying to achieve a nice sear on the chicken and vegetables.
- Stir-fry the vegetables in batches if necessary to avoid overcrowding the pan.
- Add a splash of white wine while cooking to enhance the flavors if desired.
- Serve the stir fry with steamed rice or noodles for a complete meal.
By following this recipe, you can create a delicious and healthy hibachi chicken and vegetable stir fry that will impress your family and friends. The combination of tender chicken, crisp vegetables, and savory sauce makes for a satisfying meal. Don't forget to experiment with additional seasonings or vegetables to make this dish your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 4.68g | 12% |
| Sugar 8g | 8% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.77g | 13% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 410ug | 46% |
| Choline 160mg | 29% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 18mg | 110% |
| Vitamin B6 1.62mg | 95% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 70mg | 79% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 70ug | 58% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 1.71mg | 16% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 1270mg | 37% |
| Selenium, Se 50ug | 87% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 1.98mg | 18% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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