Hibachi Chicken Dinner (Print Version)
# Ingredients:
→ Chicken
01 -
1 tbsp olive oil
02 -
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
03 -
2 tbsp unsalted butter
04 -
3 tbsp coconut aminos or reduced-sodium soy sauce
05 -
1/2 tsp sea salt
06 -
1/2 tsp black pepper
→ Fried Rice
07 -
1 tbsp olive oil
08 -
1/2 cup frozen peas and carrots
09 -
2 cloves garlic, minced (optional)
10 -
1 large egg
11 -
1 1/2 cups cooked white rice or cauliflower rice
12 -
1 1/2 tbsp unsalted butter
13 -
2 tbsp coconut aminos or reduced-sodium soy sauce
14 -
1 tsp toasted sesame oil (optional)
→ Hibachi Vegetables
15 -
1 tbsp olive oil
16 -
1 large zucchini, cut into bite-sized pieces
17 -
1 medium yellow onion, sliced
18 -
1 cup cremini mushrooms, sliced
19 -
1 tbsp unsalted butter
20 -
1 tbsp coconut aminos or reduced-sodium soy sauce
→ For Serving
21 -
1/2 cup spicy mayo
22 -
Green onions, sliced (optional)
23 -
Sesame seeds (optional)
# Instructions:
01 -
Heat olive oil in a skillet. Add chicken, butter, and coconut aminos. Season with salt and pepper. Cook 5-8 minutes until done. Remove and keep warm.
02 -
In the same skillet, add olive oil and sauté frozen peas and carrots. Add garlic if using. Push veggies to one side and scramble the egg in the center. Stir in cooked rice, butter, coconut aminos, and sesame oil. Cook 3-5 minutes and remove.
03 -
Wipe the skillet and add olive oil. Add zucchini, onion, mushrooms, butter, and coconut aminos. Stir-fry for 5-8 minutes until soft and golden.
04 -
Plate the chicken, fried rice, and vegetables. Garnish with green onions and sesame seeds if desired. Serve with spicy mayo.
# Notes:
01 -
Store leftovers in separate containers for best results.
02 -
Use cauliflower rice to reduce carbs.
03 -
Spicy mayo adds restaurant-style flavor.