Description
This Air Fryer Chicken Hibachi recipe features tender chicken breast and vibrant vegetables tossed in a savory homemade hibachi sauce, then air fried to perfection. Ready in just 25 minutes, it’s a quick, healthy, and flavorful meal inspired by the classic Japanese steakhouse style, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 1 cup chicken breast, cubed, seasoned with salt and pepper
- 1 cup zucchini, cubed
- 1 cup squash, cubed
- 1 cup carrot, sliced
Sauce
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp garlic, minced
- ½ tsp ground ginger
- Brown sugar, optional (to taste)
Garnish
- 2 tbsp sesame seeds
Instructions
- Prepare the Sauce: In a bowl, thoroughly mix together the soy sauce, sesame oil, rice vinegar, minced garlic, ground ginger, and optional brown sugar until the sauce is well combined and flavorful.
- Coat the Chicken and Vegetables: Place the cubed chicken breast, zucchini, squash, and sliced carrots into a large mixing bowl. Pour the prepared sauce over the mixture and toss gently but thoroughly to ensure every piece is evenly coated with the hibachi sauce.
- Arrange in Air Fryer: Carefully layer the coated chicken and vegetables in a single layer inside the air fryer basket. Avoid overcrowding or stacking to promote even cooking and browning.
- Air Fry: Set the air fryer to 380°F (193°C) and cook for 15 to 20 minutes. Every 5 minutes, pause cooking to shake the basket or stir the ingredients to cook evenly and achieve a slight char.
- Finish and Serve: Once the chicken is fully cooked and vegetables are tender and slightly browned, transfer the mixture to a serving dish. Sprinkle sesame seeds over the top and serve immediately, optionally over steamed rice or cauliflower rice for a complete meal.
Notes
- Make sure the chicken is cut into uniform, bite-sized pieces for even cooking.
- Do not overcrowd the air fryer basket to allow proper air circulation and browning.
- If you prefer a sweeter sauce, adjust the amount of brown sugar to taste.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
