Heart-Healthy Chicken Hibachi

Transform your kitchen into a healthy Japanese steakhouse with this Heart-Healthy Chicken Hibachi recipe, a lighter take on the classic hibachi flavors you love. Featuring tender, marinated chicken seasoned with low-sodium soy sauce, honey, and fresh ginger, this dish pairs perfectly with nutrient-packed stir-fried vegetables like broccoli, zucchini, and red bell pepper. Served over hearty brown rice and garnished with sesame seeds and sliced scallions, this quick and wholesome meal is low in sodium but big on flavor. Ideal for busy weeknights, this recipe comes together in just 50 minutes, making it a delicious and nutritious option for the entire family.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 450 g boneless, skinless chicken breast
• 60 ml low-sodium soy sauce
• 30 ml rice vinegar
• 15 ml honey
• 5 ml sesame oil
• 2 garlic cloves, minced
• 5 g fresh ginger, grated
• 200 g brown rice
• 150 g broccoli florets
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 15 ml olive oil
• 10 g sesame seeds
• 2 scallions, sliced

Directions

Step 1

Start by preparing the marinade. In a small bowl, combine low-sodium soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Whisk these ingredients together until well combined.

Step 2

Dice the chicken breast into bite-sized pieces and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken pieces, seal the bag or cover the dish, and refrigerate for at least 15 minutes.

Step 3

While the chicken is marinating, cook the brown rice according to the package instructions. Typically, this will involve rinsing the rice, adding it to a pot with water, bringing it to a boil, reducing the heat to low, and simmering covered for about 20 minutes until the water is absorbed.

Step 4

Heat olive oil in a large non-stick skillet or a wok over medium-high heat. Add the marinated chicken pieces (discard the remaining marinade) and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Step 5

Remove the chicken from the skillet and set aside. In the same skillet, add a little more olive oil if needed and add broccoli, carrot, red bell pepper, zucchini, and onion.

Step 6

Stir-fry the vegetables for approximately 5-7 minutes until they are tender-crisp.

Step 7

Return the chicken to the skillet with the vegetables and toss to combine everything. Cook for an additional 2 minutes to heat through.

Step 8

Divide the brown rice among serving plates and top with the chicken and vegetable mixture.

Step 9

Sprinkle sesame seeds and sliced scallions over the top for garnish before serving.

Nutrition Facts

Serving size	1369.7 grams (1369.7g)

Amount per serving	% Daily Value*
Calories	1465

Total Fat 44.30g	57%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 5.90g
Cholesterol 383mg	127%
Sodium 2496mg	109%
Total Carbohydrate 102.30g	37%
Dietary Fiber 16.80g	60%
Total Sugars 30.30g
Protein 165.40g	331%

Vitamin D 23IU	113%
Calcium 255mg	20%
Iron 11mg	60%
Potassium 2348mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 45.0%

Carbs: 27.8%