Hibachi Chicken Bowls

Ingredients

FOR THE CHICKEN MARINADE

1 1/2 lbs chicken thighs or breast, cubed

3 tbsp coconut aminos

1 tbsp hoisin sauce

1/2 tbsp minced garlic

1/2 tsp ginger powder

Sprinkle of salt & pepper

FOR THE SAUCE

1/3 cup mayo

2 tbsp coconut aminos

2 tbsp sriracha sauce

1 tsp Dijon mustard

VEGGIES

2 small zucchini, cubed

2 small summer squash, cubed

8 oz sliced mushrooms

1 small yellow onion, chopped

1 tbsp avocado oil

Sprinkle of salt, pepper, & garlic powder

Directions

INSTRUCTIONS:

Place the cubed chicken in a large bowl. Add all the marinade ingredients and mix well. Cover and refrigerate until ready to cook.

To make the sauce, simply add all sauce ingredients into a small bowl and mix well.

Preheat a large pan to medium-high heat. Once hot, add the chicken and the marinade juices. Cook for about 7-10 minutes, stirring occasionally, until the chicken is fully cooked and has a nice char. (you want it to mimic the look of being grilled!)

While the chicken is cooking, preheat a second large pan to medium-high heat and add 1 tbsp of avocado oil. Once hot, add all the veggies and give them a good stir. Let this sit for a few minutes and stir again. Repeat stirring every few minutes until the veggies are soft and have a nice color. This process will take about 15 minutes.

Once they are cooked season with a bit of salt, pepper, and garlic powder.

Now it’s time to assemble. To your bowl add your rice (optional), chicken, and veggies. Top with your sauce and some sesame seeds. Enjoy!