Whole30hibachichicken Recipes

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HIBACHI CHICKEN



Hibachi Chicken image

Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE! An easy dinner that's better than takeout.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 19

2 teaspoons sesame oil (, divided)
2 teaspoons vegetable oil (, divided)
2 Tbsp butter (, divided)
3 large boneless (, skinless chicken breasts, trimmed and cut into 1-inch cubes (you can also use steak or shrimp here))
3 Tbsp low sodium soy sauce (, divided)
Minced garlic
salt and pepper (, to taste)
2 zucchinis (, chopped)
1 medium onion (, chopped)
1 carrot (, thinly sliced)
1 8- oz package crimini mushrooms (, halved - freshest ones they have)
rice (, for serving)
Hibachi sauce (Yum Yum Sauce):
1 cup Hellmann's Mayo
1 Tbsp ketchup
1 Tbsp Rice Vinegar
3/4 teaspoons Paprika
1/8 teaspoons Garlic Powder
Salt and pepper

Steps:

  • Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
  • In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender-do not overcook. Set aside, and repeat steps with remaining vegetables.
  • Serve chicken and vegetables over rice, with sauce on the side for dipping.
  • For the sauce:
  • Mix all ingredients together and whisk until well combined.
  • Refrigerate overnight or at least for 8 hours prior to serving.

Nutrition Facts : Calories 327 kcal, Carbohydrate 9 g, Protein 40 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 659 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

WHOLE 30 HIBACHI CHICKEN



Whole 30 Hibachi Chicken image

This is a Whole 30 modification of Sam Choy's Hot Hibachi Marinade, substituting coconut aminos for soy sauce, and pineapple juice for sugar. Makes tender, succulent chicken with a pacific island flare the whole family will love (even those that don't care about Whole 30).

Provided by Lori Ann D

Categories     Chicken Thigh & Leg

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 teaspoon coconut aminos
3/4 cup coconut aminos (may cut in half with equal parts water)
1 garlic clove, minced
3/4 cup pineapple juice
1/4 cup fresh grated ginger
1 tablespoon onion (green preferred)
1 tablespoon fresh cilantro
1/8 teaspoon black pepper
20 chicken thighs (makes enough marinade for 20)

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).

Nutrition Facts : Calories 690.9, Fat 48, SaturatedFat 13.4, Cholesterol 263.2, Sodium 239.9, Carbohydrate 6.9, Fiber 0.6, Sugar 3.3, Protein 54.6

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