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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!