Description
This Spring Hibachi Chicken with Asparagus and Carrots is a fresh and flavorful stir-fry inspired by Japanese hibachi-style cooking. Juicy chicken is seared to perfection and tossed with crisp-tender asparagus and sweet carrots in a savory garlic butter soy sauce—an easy, healthy springtime dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 medium carrots, julienned or thinly sliced
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 tbsp soy sauce
- 1 tbsp unsalted butter
- 1 tbsp garlic, minced
- 1 tbsp mirin or rice vinegar (optional for extra depth)
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Heat 1 tbsp oil in a large skillet or flat-top griddle over medium-high heat.
- Add the chicken, season with salt and pepper, and cook until browned and cooked through (about 5–7 minutes). Remove from the pan and set aside.
- In the same pan, add remaining oil and sauté the carrots and asparagus until crisp-tender, about 4–5 minutes.
- Add garlic and stir for about 30 seconds.
- Return chicken to the pan, add soy sauce, butter, and mirin (if using), and toss to coat evenly.
- Cook for another 2–3 minutes until everything is well combined and heated through.
- Garnish with green onions and sesame seeds if desired. Serve hot over rice or noodles.
Notes
- For extra hibachi flair, serve with yum yum sauce or ginger dipping sauce.
- Swap chicken with tofu or shrimp for variation.
- Best served fresh, but leftovers keep in the fridge for up to 3 days.
Nutrition
- Calories: ~280
- Sugar: 5g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
