This homemade hibachi chicken with vegetables feels like you’re eating out from the comfort of you’re own home! It’s paleo, whole30, gluten-free, and AIP.

Hibachi Chicken and Vegetables

Homemade Hibachi Chicken

There’s something so fun and special about going out to dinner at a Hibachi grill! I used to work a Japanese steakhouse as a server in college and really only applied for the job because I loved the food so much. Needless to say, I was in heaven, and I watched this exact meal being made hundreds of times. It’s made on a large hibachi grill, and is cooked in vegetable oil, butter, soy sauce, and served with a side of a creamy mustard sauce.

Once I went gluten-free and soy-free, I never thought I’d be able to have this meal again. I finally decided to try it at home, and I promise it tastes like the real deal and is fairly low effort! This meal is paleo, whole30, gluten-free, and can be made AIP.

The Ingredients for Hibachi Chicken & Vegetables

  • Avocado oil & ghee. Most hibachi restaurants bring out those huge towers of what looks like butter (though I’m willing to bet it’s likely margarine considering how it never melts around the hot grills) but for this recipe, we’ll use ghee!
  • Chicken breast
  • Yellow onion, carrots, zucchini, and broccoli. Or you can switch up the veggies and add something like cauliflower, mushrooms, etc. Part of the whole vibe of this recipe is slicing the vegetables the right way! You want to slice the onion into strips, and the zucchini into 1″ slices to go for the whole Hibachi feel.

Hibachi chicken with a side of white rice

The Ingredients for the Mustard Sauce

This is the signature sauce that restaurants serve this meal with! Here’s how you make it at home…

  • Paleo mayo. This sauce is traditionally made with heavy cream, but this is the paleo swap.
  • Coconut aminos
  • Ground mustard. This is dried, ground mustard powder.
  • Honey
  • Garlic powder

How to Make Homemade Hibachi Chicken

  • Using a large deep pan, heat the over medium-high heat. Add the chicken and season with salt and pepper, turning often to cook on all sides until the internal temperature reaches 165 F. Add the coconut aminos, ghee and lemon juice. Set aside in a bowl.

Hibachi chicken in a pan

  • Add more avocado oil to the pan, and add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking. Add the remainder of the salt, pepper, garlic powder, coconut aminos, ghee, and lemon juice and stir to coat. Remove from the heat.
  • Divide the chicken and vegetables among 3-4 plates and serve fresh with the mustard sauce if desired.

 

What can you serve as a side?

This hibachi chicken goes perfectly with a side salad with my Japanese steakhouse ginger dressing! Match made in heaven for hibachi night in. You can also serve it with a side of cauliflower rice, or regular rice if you prefer.

How do you keep the zucchini from getting mushy?

Do you have the issue of zucchini always getting mushy? I used to have the same problem. The trick is to save the salt for last so the zucchini doesn’t release a ton of moisture and get mushy.

Hibachi chicken dipped in mustard sauce

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Homemade Hibachi Chicken & Vegetables (Gluten-free, Paleo, Whole30)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This homemade hibachi chicken with vegetables feels like you’re eating out from the comfort of you’re own home! It’s paleo, whole30, gluten-free, and AIP.


Scale

Ingredients

For the hibachi chicken and vegetables

  • 34 tbsp avocado oil
  • 1 lb chicken breast, cubed
  • 2 tbsp ghee, divided (omit for AIP)
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper, divided (omit for AIP)
  • 2 tsp garlic powder, divided
  • 1/4 cup coconut aminos, divided
  • Juice of 1/4 lemon, divided
  • 2 medium zucchinis, quartered and sliced into 1” pieces
  • 1 yellow onion, halved and sliced
  • 2 carrots, sliced
  • 1 cup broccoli florets

For the mustard sauce (omit for AIP)

  • 1/2 cup paleo mayo
  • 2 tbsp coconut aminos
  • 1 tbsp ground mustard (dried)
  • 1 tbsp honey (sub coconut sugar)
  • 1 tsp garlic powder

Instructions

  1. Using a large deep pan, heat the 2 tbsp of avocado oil over medium-high heat. Add the chicken and season with salt and pepper, turning often to cook on all sides until the internal temperature reaches 165 F. Add 2 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp of garlic powder, and half of the lemon juice and stir the chicken to coat and season for another minute or so. Set aside in a bowl.
  2. Add more avocado oil to the pan, and add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking. Add the remainder of the salt, pepper, garlic powder, coconut aminos, ghee, and lemon juice and stir to coat. Remove from the heat.
  3. Divide the chicken and vegetables among 3-4 plates and serve fresh with the mustard sauce if desired (see below).

For the mustard sauce (omit for AIP)

  1. Stir all of the ingredients for the mustard sauce until well combined. Season further to taste and serve with the chicken.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: One Pan
  • Method: Stove Top
  • Cuisine: Japanese Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 561
  • Fat: 40.6g
  • Carbohydrates: 21.5g
  • Fiber: 2.4g
  • Protein: 28g

Homemade Hibachi Chicken