Description
A delicious and easy recipe for Air Fryer Hibachi Chicken and Vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup sliced zucchini
- 1 tablespoon chopped green onions (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large bowl, combine the chicken pieces, soy sauce, sesame oil, vegetable oil, garlic powder, onion powder, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes for better flavor.
- Preheat the air fryer to 400°F (200°C) for about 5 minutes.
- Add the marinated chicken to the air fryer basket in a single layer. Cook for 10 minutes, shaking the basket halfway through to ensure even cooking.
- After 10 minutes, add the broccoli, bell peppers, and zucchini to the basket with the chicken. Toss gently to combine.
- Continue cooking for an additional 8-10 minutes, shaking the basket halfway through, until the vegetables are tender and the chicken is cooked through (internal temperature should reach 165°F).
- Remove from the air fryer and let it rest for a couple of minutes. Serve hot, garnished with chopped green onions and lemon wedges on the side.
Notes
- For a spicier version, add a teaspoon of red pepper flakes to the marinade.
- You can substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg