Whole 30 Hibachi Chicken Recipes

WHOLE 30 HIBACHI CHICKEN

Steps:

• Blend marinade throughly.
• Marinate chicken for 30-60 minutes.
• Grill, watching carefully to avoid flame-ups due to pineapple juice. ( I preheated gas grill to 500, then turned direct burner to low, keeping indirect burner on high; flipped at 10 minutes, then increased direct heat to high for another five minutes).

WHOLE30 HIBACHI

Steps:

• Mix ingredients together and set aside until needed.
• 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.
• 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.
• Lightly toast sesame seeds, if desired. Blend sesame seeds, dry mustard, garlic, coconut aminos, coconut milk, and hot water in blender until smooth.

HIBACHI CHICKEN SKEWERS & VEGGIES

Steps:

• Season chicken tenders with salt and pepper and add 2 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
• Pour coconut aminos over each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.
• Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
• Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
• Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.
• Add all of the ingredients to a bowl and mix together with a spoon until combined.