You know that smell when they cook hibachi in front of you?
Garlic, butter, soy sauce hitting heat all at once.
This is that… just without the whole restaurant situation.
Everything cooks together, gets slightly caramelized, and somehow ends up tasting like you put in way more effort than you actually did.
Quick Info
Difficulty: Easy
Time: ~30 minutes
Servings: 3–4
Ingredients
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Instructions
- Cut everything first—chicken into even pieces, veggies not too small. If they’re tiny, they’ll go soft too fast and you’ll lose that slight bite.
- Throw it all into one bowl. Chicken, zucchini, mushrooms, onion. Add olive oil, soy sauce, sesame oil, garlic, garlic powder, pepper, and a little salt. Mix it with your hands or a spoon until everything’s coated. It should look glossy, not swimming.
- Move everything into the air fryer basket and spread it out. If it’s piled up too much, it won’t get that slightly roasted edge—so give it a bit of space if you can. This part matters more than it seems.
- Cook at 190°C (375°F) for about 14–16 minutes. Shake it halfway through. You’ll notice the smell change halfway—that’s when the soy + garlic start caramelizing a bit.
- Check the chicken—if it’s cooked through and slightly golden on the edges, you’re good. If not, give it another couple minutes. Air fryers vary, so don’t stress it.
- Right at the end, add a quick squeeze of lemon juice if you want to brighten it up. Toss everything once more and serve hot.
Note
The reason this tastes better than a pan version?
Air fryer heat hits everything from all sides, so the sauce actually sticks and caramelizes instead of just sitting there.
That’s the difference you’re tasting.
FAQ
Can I use chicken thighs?
Yes—and they’ll be juicier. Just add 2–3 extra minutes.
Do I need to marinate it first?
Not really. Everything cooks together and builds flavor fast.
What do you serve it with?
Rice, noodles… or just eat it straight from the basket. Works too.
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