Emily’s Hibachi Chicken and Stir Fry

Cooked chicken and vegetables in a skillet.

Recipe by Aquatics Coordinator Emily.


1 lb chicken (cut into 1-inch pieces)
6 tbsp soy sauce or coconut aminos (divided)
2 tbsp olive oil (divided)
Salt and pepper to taste
3 small zucchinis
3 carrots
1 cup mushrooms
1 small yellow onion
1/2 tsp ground ginger
1/2 tsp garlic powder


  1. Season chicken with salt and pepper and heat oil in a skillet over medium heat.
  2. Place chicken in the skillet and pour 3 tbsp soy sauce over.
  3. Allow chicken to cook completely (approximately 6 minutes depending on how thick your chicken is).
  4. Remove chicken from heat.
  5. Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onion.
  6. Add oil to pan used for the chicken and add the veggies along with 3 tbsp soy sauce, ginger, garlic powder and salt/pepper.
  7. Cook until tender.
  8. Add chicken back to the skillet and stir to combine.
  9. Serve as is or over rice.