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!
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!