HIBACHI CHICKEN
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
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
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!
Provided by Cheryl Malik
Categories Dinner Main Course
Time 35m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 0.167 of total yield, Calories 407 kcal, Carbohydrate 21 g, Protein 24 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 141 mg, Sodium 1270 mg, Fiber 5 g, Sugar 5 g
WHOLE 30 HIBACHI CHICKEN
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
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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