Air Fryer Hibachi Chicken with Zucchini and Mushrooms
Chicken cubes and sliced vegetables air-fry with a light soy, garlic, and ginger coating for four portions.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts cubed
- 1 cup zucchini sliced
- 1 cup bell peppers chopped
- 1 cup mushrooms sliced
Seasoning and Sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- salt to taste
- pepper to taste
Preparation and Optional Finishes
- cooked rice or noodles optional, as needed for serving
- sesame seeds or green onions optional, chopped green onions for garnish
Instructions
Instructions
- Preheat the air fryer to 375°F. Toss chicken, zucchini, peppers, and mushrooms with soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper.
- Arrange in a roomy single layer, working in batches if needed. Keep each batch chilled until ready to cook.
- Cook for about 12–15 minutes, turning or shaking halfway, until the largest chicken pieces reach 165°F and the vegetables are cooked through. Finish each batch fully before serving.
- Divide into four portions with optional cooked rice or noodles. Add optional sesame seeds or green onions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.