Chicken and Vegetable Hibachi-Style Meal Prep

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In a strange twist, I completely forgot about making this for Alex’s lunches two weekends ago. We spent the entire week–which just so happened to also be the first week of my summer semester–babysitting my parents’ dog at their house, followed by an equally hectic Memorial Day weekend running around town. All’s well that ends well, though, and this coming weekend should be… absolutely bat-shit insane with us both heading down to Virginia Beach on a business trip for his company followed by my first midterm of the semester at 8:30 on Monday morning. Oh boy! When this is all over, I’ll have forgotten what it feels like to have some quiet time just like I forgot about making this recipe.

This recipe makes four servings.

Ingredients:

  • 6-8 chicken thighs
  • 1 white onion
  • 4 zucchini
  • 2 yellow squash
  • 4 bell peppers (orange and red)
  • 4 tbsp soy sauce, divided
  • 2 tbsp butter
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 2 tsp white pepper
  • 2 tsp salt
  • 2 tsp black pepper

Directions:

  1. Chop vegetables (and roughly mince onion into small pieces) and set aside.
  2. Slice chicken thighs into bite-sized pieces and add to a large wok or skillet pan with butter, minced garlic, minced ginger, white pepper, salt, black pepper, and 2 tbsp soy sauce. 
  3. Cook on high heat until all chicken is cooked through with browned edges and most liquid has evaporated, about 10-15 minutes.
  4. Remove chicken and set aside. 
  5. Add vegetables to the still-hot wok or skillet along with remaining 2 tbsp soy sauce (to “deglaze” any fond on the pan left from the chicken). Cook until onions have softened significantly and the other vegetables have become brighter in color, about 10 minutes.
  6. Serve with your choice of rice and garnish with sesame seeds as desired.

This recipe keeps well in the fridge for a week and reheats well in the microwave. Enjoy!

Chicken and Vegetable Hibachi-Style Meal Prep

Course: Main Course
Cuisine: Japanese
Servings: 4 servings

Ingredients

  • 6-8 chicken thighs
  • 1 white onion
  • 4 zucchini
  • 2 yellow squash
  • 4 bell peppers orange and red
  • 4 tbsp soy sauce divided
  • 2 tbsp butter
  • 2 tbsp garlic minced
  • 2 tbsp ginger minced
  • 2 tsp white pepper
  • 2 tsp salt
  • 2 tsp black pepper

Instructions

  • Chop vegetables (and roughly mince onion into small pieces) and set aside.
  • Slice chicken thighs into bite-sized pieces and add to a large wok or skillet pan with butter, minced garlic, minced ginger, white pepper, salt, black pepper, and 2 tbsp soy sauce.
  • Cook on high heat until all chicken is cooked through with browned edges and most liquid has evaporated, about 10-15 minutes.
  • Remove chicken and set aside.
  • Add vegetables to the still-hot wok or skillet along with remaining 2 tbsp soy sauce (to “deglaze” any fond on the pan left from the chicken). Cook until onions have softened significantly and the other vegetables have become brighter in color, about 10 minutes.
  • Serve with your choice of rice and garnish with sesame seeds as desired.
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1 comment
  1. I love this post but just a tip… you should really write longer articles. I was sad this post ended, and I think your writing style would keep people really interested in what you had to say about all of this

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