Description
Discover the secret to a delicious Homemade Hibachi Recipe with our easy-to-follow tips and solutions. Try it today!
Ingredients
Scale
- 1 1/2 pounds chicken breasts (cubed)
- 1/4 cup coconut aminos*
- 1/2 tsp ground ginger
- 2 tbsp rice vinegar
- 3–4 cloves garlic (minced)
- 1 tbsp toasted sesame oil
- 1 large onion
- 3/4 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
- Sesame seeds (garnish)
- 1/2 cup mayo (or Greek/DF yogurt )
- 2 tsp coconut aminos (or soy sauce if not GF)
- 1/2 tsp garlic powder
- 2 1/2 tbsp sriracha sauce
- 1 tsp rice vinegar
Instructions
Chicken and Marinade
- Step 1: Add the chicken to a bowl with the marinade ingredients. Wrap and add to the fridge for 15-30 minutes. You can even marinate overnight.
- Step 2: Over medium-high heat, add a skillet along with the toasted sesame seed oil along with the chicken. Cook until browned or until the internal temp is 165F. About 10 minutes.
- Step 3: Once the chicken is cooked, remove it from the skillet and place it to the side.
Veggie Stir Fry
- Step 1: To the same skillet, add a little more oil along with the veggies. Cook until tender.
- Step 2: Add the cooked chicken back to the skillet along with the coconut aminos, rice vinegar, and salt/pepper. Cook for 2-3 more minutes on medium heat.
Sauce
- Step 1: In a bowl, mix together all the ingreidnts for the sauce until smooth and combined.
Assemble
- Step 1: Asemble by adding cooked rice or cauliflower rice to a bowl and top with the hibachi chicken and veggies and drizzle with Bang Bang Sauce and garnish with sesame seed.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg