Teppanyaki-style cooking doesn’t have to be flashy or complicated to be good! And this chicken and veggie dish is proof. It’s built on simplicity, letting a few familiar ingredients do exactly what they’re supposed to do. Everything hits the pan hot, cooks fast, and comes off savory, glossy, and satisfying, very much in the spirit of classic teppanyaki flavors.
Both the chicken and vegetables are cooked simply in soy sauce. So easy! Whenever Jeff eats this chicken I make, he always asks what I put in it. It really is that simple. As the soy sauce reduces on the heat, it clings to the food, giving everything a rich color and a lightly caramelized edge. The vegetables soak up just enough of it to be flavorful while still keeping their natural sweetness and bite.
What makes this dish special is how honest it is. No long marinades, no complicated sauces. Just high heat, simple ingredients, and clean, savory flavor. And no need to go to your local teppanyaki restaurant and spent a lot of money on your meal when you can make the same thing at home (but better!).
Ingredients:
For the Chicken:
- Ginger: Adds a light warmth and freshness that cuts through the richness of the chicken.
- Garlic: Brings depth and savory aroma as it cooks into the soy sauce.
- Chicken Thighs: Juicy and flavorful, perfect for high-heat cooking without drying out.
- Soy Sauce (light + optional dark): Seasons the chicken and adds umami, with dark soy sauce deepening the color (this is optional).
For the Veggies:
- Yellow Onion: Softens and sweetens as it cooks, forming the flavor base.
- Zucchini: Tender with a mild sweetness that balances the soy sauce.
- Mushrooms: Add earthiness and extra umami.
- Soy Sauce: Lightly coats the vegetables for savory depth.
- Salt and Pepper: Sharpens and rounds out the natural flavors.
Teppanyaki-Style Chicken and Veggies
- Total Time: 25 minutes
Description
A simple teppanyaki-style dish of juicy garlic-ginger chicken thighs and tender vegetables, quickly cooked in soy sauce for a savory, glossy, umami-rich finish.
Ingredients
- 1 tbsp butter, unsalted
- 1 1/4 lb boneless/skinless chicken thighs (~4 thighs), diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 3 tbsp soy sauce (for a darker color, optionally swap 1 tbsp of soy sauce for dark soy sauce)
- 1/2 yellow onion, sliced
- 1 zucchini, chopped into 1 inch long pieces
- 1/2 cup mushrooms, diced
- 1 tbsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat a large wok or skillet over medium-high heat with the butter. Add the garlic and grated ginger and stir until fragrant, about 30 seconds.
- Add the diced chicken and let sit, cooking until brown on the bottom, about 6 – 8 minutes.
- Flip the chicken and pour in the soy sauce (and dark soy sauce if using). Stir and cook for another 6 – 8 minutes, letting the sauce reduce and coat the chicken. Remove from the pan and set aside.
- In the same pan, add the onion first, cooking for about 2 minutes.
- Add in the mushrooms and cook for another minute, then add in the onions. Cook over medium-high heat until tender and lightly caramelized.
- Add the soy sauce, salt, and black pepper. Toss to combine and cook for another minute.
- Return the chicken to the pan, toss everything together, and cook briefly until heated through. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
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