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Close up photo of whole30 hibachi chicken, rice, and veggies on a white plate

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!
Course Dinner, Main Course
Cuisine Asian, Asian / American, Japanese
Keyword cauliflower rice, dairy free, paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 407kcal
Author Cheryl Malik


For the Soy Sauce

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


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.
    Frozen vegetables surrounding two eggs in a large wok with a spatula
  • 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.
    Chicken chunks sauteed in soy sauce in a large skillet
  • 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.
    Mustard sauce in a blender


  • 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!


Serving: 0.167of total yield | Calories: 407kcal | Carbohydrates: 21g | Protein: 24g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 1270mg | Potassium: 1028mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2170IU | Vitamin C: 66mg | Calcium: 87mg | Iron: 3mg | Net Carbs: 16g