Gluten-Free Hibachi Chicken
Transform your home kitchen into a teppanyaki-style experience with this irresistible Gluten-Free Hibachi Chicken recipe! Made with tender, bite-sized chicken pieces marinated in a savory blend of gluten-free tamari sauce, sesame oil, garlic, ginger, and a touch of honey, this dish is bursting with rich umami flavors. Accompanied by vibrant sautéed vegetables like zucchini, carrots, and bell peppers, this quick and easy recipe comes together in just 35 minutes, making it perfect for weeknight dinners. Serve it over a steamy bed of white or brown rice for a wholesome, restaurant-quality meal that's entirely gluten-free. Ideal for anyone seeking a healthier take on Japanese hibachi, this flavorful dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 0.25 cup Tamari sauce (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 tablespoon Honey
- 1 medium Zucchini, sliced into half-moons
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 pieces Green onions, sliced
- 2 cups Cooked white or brown rice
Instructions
Begin by preparing the chicken. Cut the chicken breasts into bite-sized cubes and season them with a pinch of salt and pepper.
In a bowl, mix together the tamari sauce, sesame oil, minced garlic, grated ginger, and honey to create the marinade.
Add the cubed chicken to the marinade, stir to coat evenly, and let it sit for at least 15 minutes. You can let it marinade in the refrigerator for up to an hour for more flavor.
While the chicken is marinating, prepare the vegetables by slicing the zucchini, julienning the carrot, and slicing the bell pepper into thin strips. Set all the prepared vegetables aside.
Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of butter to the skillet.
Once the butter has melted, add the marinated chicken along with any remaining marinade to the skillet. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through and caramelized. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, add the prepared vegetables. Sprinkle with a little salt and pepper.
Sauté the vegetables for about 5 minutes until they are tender-crisp, stirring frequently.
Return the cooked chicken to the skillet and add the sliced green onions. Toss everything together so the flavors are well combined.
Serve the gluten-free hibachi chicken and vegetables hot over a bed of cooked white or brown rice.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 30.5 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 199 mg | 15% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2601 mg | 55% | |
*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.
