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Homemade Hibachi Chicken & Vegetables Recipe

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3.8 from 299 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Paleo

Description

This Homemade Hibachi Chicken & Vegetables recipe features tender, flavorful chicken breast sautéed with fresh mixed vegetables and a deliciously savory sauce. Infused with ginger, garlic, and coconut aminos for a clean and paleo-friendly hibachi experience at home. Ideal for a quick, healthy dinner served alongside fried rice and an optional tangy mustard sauce.

Ingredients

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 Whole30)
  • 1 tbsp lemon juice, divided
  • 2 medium zucchinis, quartered and sliced into 1-inch pieces
  • 1 yellow onion, halved and sliced
  • 2 carrots, sliced
  • 1 cup broccoli florets

Mustard Sauce (omit for AIP)

  • ½ cup paleo mayo (such as Sir Kensington’s)
  • 2 tbsp coconut aminos
  • 1 tbsp ground mustard (dried)
  • 1 tbsp honey (substitute coconut sugar for vegan)
  • 1 tsp garlic powder

Instructions

  1. Sauté the Vegetables: Heat 1 tbsp of avocado oil in a large deep pan over medium-high heat. Add the zucchinis, onion, carrots, and broccoli florets. Sauté for 6-7 minutes until the vegetables are lightly crisped. Cover the pan and allow vegetables to steam on low heat for 2-3 minutes. Remove the lid and check for tenderness.
  2. Season the Vegetables: Add ½ tsp sea salt, ⅛ tsp black pepper, 1 tsp garlic powder, 1 tsp ginger powder, 1 tsp coconut sugar, 2 tbsp coconut aminos, 1 tbsp ghee, and half of the lemon juice. Stir well to coat evenly. Remove the pan from heat and transfer vegetables to a covered bowl to keep warm.
  3. Cook the Chicken: In the same large deep pan, heat 1-2 tbsp avocado oil over medium-high heat. Add cubed chicken breast and season with remaining ½ tsp sea salt and ⅛ tsp black pepper. Cook chicken while turning frequently until cooked through and internal temperature reaches 165°F (74°C).
  4. Flavor the Chicken: Once chicken is nearly cooked, add 2 tbsp coconut aminos, 1 tbsp ghee, 1 tsp ginger powder, 1 tsp garlic powder, 1 tsp coconut sugar, and the remaining half of the lemon juice. Stir to evenly coat and let cook for another minute to blend flavors.
  5. Serve: Divide the cooked chicken and vegetables evenly among 4 plates. Serve immediately with fried rice and optional mustard sauce for added tang and depth of flavor.
  6. Optional Mustard Sauce: In a small bowl, combine ½ cup paleo mayo, 2 tbsp coconut aminos, 1 tbsp dried ground mustard, 1 tbsp honey, and 1 tsp garlic powder. Mix well until smooth. Serve alongside the hibachi chicken and vegetables.

Notes

  • Omit black pepper, ghee, and mustard sauce for an AIP-compliant version.
  • Skip coconut sugar to make the dish Whole30 compliant.
  • Use paleo mayo for a grain-free, paleo-friendly mustard sauce.
  • To make the mustard sauce vegan, substitute honey with coconut sugar or maple syrup.
  • Serve with fried rice or cauliflower rice for a complete meal.
  • Ensure chicken reaches 165°F internal temperature to avoid undercooking.
  • Vegetables can be swapped based on preference; bell peppers or snap peas work well.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese-American

Find it online: https://sophiasrecipe.com/homemade-hibachi-chicken-and-vegetables-recipe/