Homemade Hibachi Chicken & Vegetables

Hibachi chicken and vegetables with a side of mustard sauce on a plate with chopsticks.

Homemade Hibachi Chicken & Vegetables

This homemade hibachi chicken with vegetables feels like you're eating out from the comfort of your own home! It's also made with the signature mustard sauce.

Course One Pan

Cuisine Japanese Inspired

Keyword hibachi chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 558

Author Michelle

Ingredients

For the hibachi chicken and vegetables

2 tbsp avocado oil
1 lb chicken breast cubed
1 tsp sea salt divided
¼ tsp black pepper divided (omit for AIP)
2 tbsp ghee divided (omit for AIP)
2 tsp garlic powder divided
1 tsp ginger powder divided
¼ cup coconut aminos divided
2 tsp coconut sugar omit for whole 30
1 tbsp lemon juice 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)

½ cup mayo I use a paleo mayo like sir kensingstons
2 tbsp coconut aminos
1 tbsp ground mustard dried
1 tbsp honey sub coconut sugar
1 tsp garlic powder

Instructions

Using a large deep pan, heat the 1 tbsp of avocado oil over medium-high heat. Add the vegetables and Saute for 6-7 minutes or until the vegetables are lightly crisped. Cover and allow to steam on low for 2-3 minutes. Remove the lid and check the vegetables for tenderness. Add salt, pepper, 1 tsp garlic powder, 1 ts ginger powder, 1 tsp coconut sugar, 2 tbsp coconut aminos, 1 tbsp ghee, and half of the lemon juice lemon juice and stir to coat. Remove from the heat and set in a covered bowl to keep warm.
Using a large deep pan, heat 1-2 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 ginger powder, 1 tsp of garlic powder, 1 tsp coconut sugar, and half of the lemon juice and stir the chicken to coat and season for another minute or so.
Divide the chicken and vegetables among 4 plates and serve fresh with fried rice and the mustard sauce if desired (see below).

For the mustard sauce (omit for AIP)

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

Video

Notes

To make the recipe on the Blackstone, prepare the vegetables first with fried rice (if desired). Remove the veggies and rice and prepare the chicken as according to directions above.

This is definitely a complete meal by itself, but it's great to serve alongside my fried rice recipe!

Nutrition