Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce

This recipe is a Whole30 version of a full hibachi chicken dinner… at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken, this hibachi recipe is served with a spicy mustard dipping sauce that really transports you to the Japanese steakhouse! A Whole30-compliant version of my fan-favorite Hibachi Chicken with Fried Rice and Veggies.

What Makes This Recipe So Good

• This recipe tastes just like your favorite Japanese restaurant – but it’s completely Whole30-compliant!
• With a yield of 6 servings, this recipe is great for leftovers and meal prepping! Store the remaining hibachi in an airtight container in the refrigerator up to 5 days.
• The sweet-and-spicy Whole30 mustard sauce adds just the right amount of flavor to this dish. You’ll want to use it on everything!
• It looks involved, but this meal is ready to eat in roughly 30 minutes. Perfect for busy weeknights!

Key Ingredients

Cauliflower Rice – I love cauliflower rice! It’s a wonderful substitute for traditional rice if you’re watching your carb intake or just trying to mix things up a little. You can easily make your own by pulsing chopped cauliflower in a food processor until it resembles rice. Frozen cauliflower rice is available at most grocery stores, too!

Frozen Vegetables – What’s fried rice without veggies? They add a little color to the dish and are a great source of flavor! Carrots and green peas are the most common vegetables in traditional fried rice, and they’re perfect for Whole30 hibachi rice, too. You can totally use fresh vegetables if you prefer, but the frozen vegetables actually give the recipe more of a restaurant-style taste.

How to Make It

Start with the fried cauliflower rice. You’ll need a large skillet (or a wok!) for this recipe just to contain everything.

Heat ghee in the skillet, then add all your rice ingredients and cook everything for just a few minutes, until the onions are translucent. Move the veggies to the outside of the pan, and crack two eggs in the center. Scramble the eggs, then mix everything together, top with Whole30 soy sauce (a.k.a coconut aminos and fish sauce), and cook for another minute.

Move your finished rice out of the way, and use that same skillet for the chicken. Cook your chicken in the faux soy sauce with a little lemon juice and seasoning until it’s no longer pink. Don’t stir the chicken too much – you want it slightly browned.

At the same time you’re cooking the chicken, prepare the hibachi veggies in another skillet. Sauté onion, mushrooms, and zucchini in a little ghee and aminos + fish sauce until everything is tender.

The Whole30-compliant mustard sauce is the easiest part, and you can make it day-of or a few days in advance. Blend all of the ingredients in a blender until smooth! That’s it!

Assemble your plate or hibachi bowl, serve hot, and enjoy!

Chef’s Tips

• Traditional fried rice was created as a way to use up leftover rice. For the most authentic fried rice flavor, use cauliflower rice that’s been cooked ahead of time for this recipe, instead of fresh cauliflower rice.
• If you’re short on time, make the mustard sauce early and refrigerate It until you’re ready to use. It will keep in an airtight container up to 5 days.
• Looking to mix it up? Make this Whole30 hibachi dinner with shrimp instead of chicken – it’s still compliant and just as delicious!
• If you’re not a fan of zucchini or mushrooms, try broccoli or snap peas in your hibachi vegetables. They’re still Whole30-compliant and are commonly found in Japanese dishes.

More Whole30 Recipes

• Whole30 Breakfast Meal Prep
• Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
• Teriyaki Chicken (Whole30)
• Brussels Sprouts Salad
• Sweet Potato Rice
• Breakfast Egg Roll in a Bowl (Whole30, Paleo)
• Whole30 Fried Chicken and Mashed Potato Bowl with Gravy

Recipe By: Cheryl Malik

4.70 from 13 votes

Whole30 Hibachi

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

This recipe is a Whole30 version of a full hibachi chicken dinner… at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken, this hibachi recipe is served with a spicy mustard dipping sauce that really transports you to the Japanese steakhouse!

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6 servings

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Ingredients

• ▢ 3 teaspoons sesame oil divided
• ▢ 6 tablespoons ghee divided
• ▢ salt
• ▢ pepper

For the Soy Sauce

• ▢ 6 tablespoons coconut aminos
• ▢ 3 tablespoons fish sauce see Note

For the Fried Rice

• ▢ ½ cup white onion diced
• ▢ 1 cup frozen vegetables
• ▢ 2 eggs large
• ▢ 4 cups cauliflower rice

For the Hibachi Chicken

• ▢ 1 pound chicken breast cut into bite-sized pieces
• ▢ 2 teaspoons lemon juice fresh

For the Hibachi Vegetables

• ▢ 1 zucchini large, quartered, cut into 2-inch pieces
• ▢ 1 white onion large, halved, cut into ½-inch pieces
• ▢ 2 cups baby bella mushrooms about 8 ounces, quartered

For the Mustard Sauce

• ▢ 1 tablespoon sesame seeds preferably lightly toasted
• ▢ 1 clove garlic minced
• ▢ 1 ½ tablespoons dry mustard
• ▢ 1 tablespoon coconut aminos
• ▢ ½ cup coconut milk
• ▢ 1 tablespoon hot water

Instructions

For the Soy Sauce

• Mix ingredients together and set aside until needed.

For the Fried Rice

• Heat 2 tablespoons ghee in a large skillet or wok on medium-high heat. Add diced onion, frozen vegetables, and cauliflower rice. Sauté until onions are almost translucent, approximately 3 minutes. Move vegetables to edges of pan.
• Crack eggs into pan. Scramble with spatula until cooked through and fully scrambled.
  
• Add 2 tablespoons ghee. Cook for 5 minutes, stirring frequently. Add 2 tablespoons soy sauce mixture and ½ teaspoon salt. Cook 1 additional minute.
  
• Pack fried rice firmly into bowls to keep hot.

For the Chicken and Vegetables

• Heat 1 ½ teaspoons sesame oil and 1 tablespoon ghee in same skillet used for rice. Add chicken, 2 tablespoons soy sauce mixture, lemon juice, salt, and pepper. Cook until chicken is no longer pink, about 5 to 7 minutes. Stir only once or twice so chicken will brown.
  
• In a separate skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon ghee on medium-high heat. Add sliced onion, mushrooms, zucchini, 1 tablespoon soy sauce mixture, salt, and pepper. Sauté until vegetables are tender, approximately 6 to 8 minutes.

For the Mustard Sauce

• Lightly toast sesame seeds, if desired. Blend sesame seeds, dry mustard, garlic, coconut aminos, coconut milk, and hot water in blender until smooth.
  

• Toasting the sesame seeds is optional, but doing so will enhance their flavor.
• Traditional soy sauce is not Whole30-compliant, so be sure to only use the coconut amino & fish sauce mixture we mention in our recipe!
• Make sure your fish sauce is Whole30-compliant and completely sugar free. Red Boat Fish Sauce (affiliate link) works perfectly!

Nutrition Info

Approximate Information for One Serving

Serving Size: 0.167of total yieldCalories: 407calProtein: 24gFat: 26gSaturated Fat: 14gCholesterol: 141mgSodium: 1270mgPotassium: 1028mgTotal Carbs: 21gFiber: 5gSugar: 5gNet Carbs: 16gVitamin A: 2170IUVitamin C: 66mgCalcium: 87mgIron: 3mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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