Hibachi Stir-fried Chicken + Veggies

Forget the restaurant this weekend with mysterious oils & sauces, and make your own at home instead!

Hey, don’t get me wrong…I enjoy the dining out experience as much as the next gal…but skipping it more often than not, for a delicious homemade meal instead will definitely send our bodies & pocketbooks in a much happier direction!Makes about 4 servings

Ingredients:

• 2 lbs. boneless skinless chicken breasts or tenders, cut into 1 inch pieces
• 8-10 button mushrooms, halved or quartered if bigger
• 2 large zucchinis, cut into short strips
• 2 large carrot cut into sticks or strips
• 1-2 red bell peppers, cut into small strips
• 2 Tbsp avocado oil, olive oil or ghee; divided
• sea salt and fresh ground black pepper, to taste
• 1 Tbsp sesame seeds
• 1 Tbsp chopped chives

Stir Fry Sauce:

• 2 Tbsp dijon mustard
• 2 tsp tahini
• 1 Tbsp raw honey
• 1/4 cup coconut aminos, or low sodium soy sauce
• 1/2 inch nob of fresh ginger, peeled and grated
• 2 cloves fresh garlic, grated
• 1 tsp chili flakes, or to taste

Instructions:

In a small bowl add all stir fry sauce ingredients and whisk to combine well. Heat 1 Tablespoon of oil/ghee in a wok or large skillet over medium-high heat. Once your pan is very hot add the chicken and season with sea salt and pepper. Stir fry chicken until golden brown and cooked through, tossing occasionally, for about 6 minutes.
Set cooked chicken aside on a plate, then cover with a lid. In the same heated skillet, add remaining oil/ghee. Add in the carrots, peppers, zucchini, and finally the mushrooms. Cook, stirring occasionally until crisp-tender, about 3-4 minutes.

Return chicken to the hot skillet and drizzle everything with your stir fry sauce. Stir to combine, then remove from the heat, and garnish with sesame seeds and chives. This is excellent eaten as-is, or on top of brown rice or quinoa.

Enjoy while hot!

❤Rachel

Hibachi Stir-fried Chicken + Veggies

Category Budget-Friendly Dinner

Ingredients

• 2 lbs. boneless skinless chicken breasts or tenders, cut into 1 inch pieces
• 8-10 button mushrooms, halved or quartered if bigger
• 2 large zucchinis, cut into short strips
• 2 large carrot cut into sticks or strips
• 1-2 red bell peppers, cut into small strips
• 2 Tbsp avocado oil, olive oil or ghee; divided
• sea salt and fresh ground black pepper, to taste
• 1 Tbsp sesame seeds
• 1 Tbsp chopped chives

Stir Fry Sauce:

• 2 Tbsp dijon mustard
• 2 tsp tahini
• 1 Tbsp raw honey
• 1/4 cup coconut aminos, or low sodium soy sauce
• 1/2 inch nob of fresh ginger, peeled and grated
• 2 cloves fresh garlic, grated
• 1 tsp chili flakes, or to taste

Instructions

1. In a small bowl add all stir fry sauce ingredients and whisk to combine well.
2. Heat 1 Tablespoon of oil/ghee in a wok or large skillet over medium-high heat.
3. Once your pan is very hot add the chicken and season with sea salt and pepper.
4. Stir fry chicken until golden brown and cooked through, tossing occasionally, for about 6 minutes. Set cooked chicken aside on a plate, then cover with a lid.
5. In the same heated skillet, add remaining oil/ghee. Add in the carrots, peppers, zucchini, and finally the mushrooms. Cook, stirring occasionally until crisp tender, about 3-4 minutes.
6. Return chicken to the hot skillet and drizzle everything with your stir fry sauce.
7. Stir to combine, then remove from the heat, and garnish with sesame seeds and chives.
8. This is excellent eaten as-is, or on top of brown rice or quinoa.
9. Enjoy while hot!

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