Gluten-Free Chicken Hibachi
Elevate your weeknight dinner with this Gluten-Free Chicken Hibachi, a vibrant twist on the Japanese restaurant classic! Featuring tender, marinated chicken strips stir-fried with a colorful medley of zucchini, carrots, onions, and button mushrooms, this dish is infused with rich flavors from gluten-free tamari and teriyaki sauce. Served over a bed of fragrant jasmine rice and topped with green onions and sesame seeds, it’s a perfect gluten-free option that delivers a hearty yet wholesome feast. Ready in just 45 minutes, this recipe combines simple preparation with big, bold flavors that will transport your taste buds straight to a hibachi grill. Perfect for those craving an easy, healthy, and allergy-friendly dinner idea that’s loaded with nutrients and packed with restaurant-quality flavor!
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Recipe Information
Ingredients
- 1 pound Boneless chicken breast
- 0.25 cup Tamari (gluten-free soy sauce)
- 3 cloves Garlic
- 1 inch Ginger
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Onion
- 8 ounces Button mushrooms
- 0.25 cup Gluten-free teriyaki sauce
- 3 cups Cooked jasmine rice
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped green onions
- 1 tablespoon Sesame seeds
Instructions
Begin by preparing the chicken and vegetables. Slice the chicken breast into thin strips, about 1/2-inch wide.
In a bowl, combine the chicken strips with 2 tablespoons of tamari sauce, minced garlic cloves, and grated ginger. Mix well and let it marinate while you prepare the vegetables.
Cut the zucchini into half-moon slices, slice the carrot into thin rounds, cut the onion into wedges, and slice the mushrooms.
Heat a large griddle or non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the marinated chicken to the skillet and cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onions, carrots, and zucchini. Stir-fry for about 4-5 minutes until the vegetables begin to soften.
Add the sliced mushrooms to the vegetables and continue to stir-fry for an additional 3 minutes, until the mushrooms are tender.
Return the cooked chicken to the skillet with the vegetables. Pour the remaining tamari and teriyaki sauce over the chicken and vegetables, stirring to combine well.
Season the mixture with salt and black pepper to taste. Cook for another 2 minutes to ensure everything is heated through.
Serve the chicken and vegetable mixture over the warm cooked jasmine rice.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 21.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7812 mg | 340% | |
| Total Carbohydrate | 289.7 g | 105% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 34.1 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 316 mg | 24% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4053 mg | 86% | |
*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.
