Whole30 Hibachi
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!
Yield: servings
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.
Notes
- 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
Serving Size: 0.167of total yield | Calories: 407cal | Protein: 24g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 1270mg | Potassium: 1028mg | Total Carbs: 21g | Fiber: 5g | Sugar: 5g | Net Carbs: 16g | Vitamin A: 2170IU | Vitamin C: 66mg | Calcium: 87mg | Iron: 3mg