Dairy-Free Chicken Hibachi
Transform your weeknight dinners with this flavorful and wholesome Dairy-Free Chicken Hibachi recipe—a delicious spin on traditional Japanese-inspired teppanyaki cooking. Bursting with bold flavors from soy sauce, sesame oil, garlic, and grated ginger, this dish features tender marinated chicken paired with perfectly sautéed fresh vegetables like broccoli, zucchini, mushrooms, and carrots. Served over a bed of fluffy white rice and finished with crispy scallion garnish, this dairy-free masterpiece is quick to prepare, taking only 50 minutes from start to finish. Customize the spice level with optional sriracha sauce for an extra kick, and enjoy a restaurant-style hibachi experience right at home. Perfect for those seeking an easy, healthy, and allergen-friendly dinner recipe!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 60 ml Soy sauce
- 15 ml Sesame oil
- 30 ml Olive oil
- 2 Garlic cloves, minced
- 15 grams Fresh ginger, grated
- 2 Carrots, julienned
- 1 Zucchini, sliced into thin rounds
- 150 grams Mushrooms, sliced
- 200 grams Broccoli florets
- 500 grams Cooked white rice
- 3 Scallions, sliced
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 10 ml Sriracha sauce (optional)
Instructions
Begin by placing the chicken breasts on a cutting board and slicing them into bite-sized pieces.
In a bowl, combine the soy sauce, sesame oil, minced garlic, and grated ginger. Mix well.
Add the sliced chicken to the marinade, ensuring each piece is coated. Let it marinate for at least 10 minutes.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the marinated chicken to the skillet, cooking for about 5-7 minutes until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Using the same skillet, add a little more olive oil if needed, and sauté the carrots, zucchini, mushrooms, and broccoli. Cook the vegetables for about 5-8 minutes or until they are tender-crisp.
Return the chicken to the skillet with the vegetables and toss to combine.
Season the mixture with black pepper and salt to taste.
If desired, add some sriracha sauce for an extra kick of spice.
Serve the chicken and vegetables over a bed of cooked white rice.
Garnish with sliced scallions before serving.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.6 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
