Hibachi Stir-fried Chicken + Veggies
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!
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