Chicken Hibachi

• servings: 4 servings
• active time: 30 minutes
• total time: 60 minutes

Ingredients

1 1/2 pounds chicken breasts (cubed)

coconut aminos / soy sauce

rice vinegar

toasted sesame oil

1/2 tsp ground ginger

3-4 cloves garlic (minced)

1 large onion

3/4 cup carrot chips (cut into halves or fourths)

1 cup button mushrooms

1-2 medium zucchini

rice

salt

pepper

sesame seeds

yum yum sauce

Directions

Chicken and Marinade

1. Add the chicken to a bowl with the marinade ingredients:

1 1/2 pounds chicken breasts (cubed)

1/4 cup coconut aminos / soy sauce

1/2 tsp ground ginger

2 tbsp rice vinegar

3-4 cloves garlic (minced)

2. Wrap and add to the fridge for 15-30 minutes or overnight.

3. In a skillet over medium-high heat, add chicken, marinade, and 1 tbsp toasted sesame seed oil. Cook until browned or until the internal temp is 165F, about 10 minutes.

4. Once the chicken is cooked, remove it from the skillet and place it to the side.

Veggie Stir Fry

1. To the same skillet, add:

1 tbsp toasted sesame oil

1 large onion, diced

3/4 cup carrot chips, cut into halves or fourths

1 cup button mushrooms

1-2 medium zucchini

and cook until tender.

2. Add the cooked chicken back to the skillet along with:

2 tbsp coconut aminos / soy sauce

1 tbsp rice vinegar

salt and pepper to taste

Cook for 2-3 more minutes on medium heat.

3. Assemble by adding cooked rice or cauliflower rice to a bowl and top with the hibachi chicken and veggies and drizzle with Bang Bang Sauce or Yum Yum Sauce and garnish with sesame seeds.

Nutrition

• Serving Size: 1 bowl
• Calories: 312 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.02 g
• Cholesterol: 110 mg
• Sodium: 1010 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 41 g