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Hibachi

An easy hibachi recipe that brings the flavors of a Japanese steakhouse to your home in just 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1.5 pounds chicken breasts cubed
  • 0.25 cup coconut aminos for marinade
  • 0.5 tsp ground ginger
  • 2 tbsp rice vinegar for marinade
  • 3-4 cloves garlic minced
  • 1 tbsp toasted sesame oil
  • 1 large onion
  • 0.75 cup carrot chips cut into halves or fourths
  • 1 cup button mushrooms
  • 1-2 medium zucchini
  • 2 tbsp coconut aminos or soy sauce if not GF
  • 1 tbsp rice vinegar
  • 0.5 cup mayo or Greek/DF yogurt
  • 2 tsp coconut aminos or soy sauce if not GF
  • 0.5 tsp garlic powder
  • 2.5 tbsp sriracha sauce
  • 1 tsp rice vinegar
  • sesame seeds for garnish

Method
 

  1. In a bowl, combine chicken cubes with coconut aminos, ground ginger, rice vinegar, minced garlic, and toasted sesame oil. Mix well and let marinate for at least five minutes.
  2. Chop your onion, carrot chips, mushrooms, and zucchini.
  3. Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 6–8 minutes.
  4. Add onions first, then after about two minutes, add carrot chips followed by mushrooms and zucchini. Stir-fry until tender yet still crisp, around five minutes.
  5. Pour in additional coconut aminos and rice vinegar over the stir-fried mixture. Toss everything together and remove from heat.
  6. In a small bowl, whisk together mayo, coconut aminos, garlic powder, sriracha sauce, and rice vinegar until smooth.
  7. Spoon the hibachi mixture into bowls and drizzle with yum yum sauce. Sprinkle with sesame seeds and serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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