Keto Hibachi Chicken
Transform your dinner into a Japanese steakhouse experience with this Keto Hibachi Chicken recipe! Perfectly marinated bite-sized chicken thighs are paired with sautéed zucchini and mushrooms, delivering bold flavors and tender textures in every bite. A blend of coconut aminos, sesame oil, garlic, and ginger creates a mouthwatering sauce that keeps this dish low-carb and keto-friendly, while butter adds richness for that signature hibachi taste. Garnished with scallions and sesame seeds, this quick, 40-minute meal is ideal for weeknight dinners or special occasions. Serve it with cauliflower rice to complete the ultimate keto hibachi feast.
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Recipe Information
Ingredients
- 1.5 pounds Boneless skinless chicken thighs
- 0.25 cup Coconut aminos
- 2 tablespoons Sesame oil
- 2 tablespoons Butter
- 4 cloves Garlic
- 1 teaspoon Ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Zucchini
- 8 ounces Mushrooms
- 1 tablespoon Soy sauce
- 2 stalks Scallions
- 1 tablespoon Sesame seeds
Instructions
Begin by preparing the chicken. Cut the boneless, skinless chicken thighs into bite-sized pieces and set them aside.
In a medium bowl, combine the coconut aminos, sesame oil, minced garlic, grated ginger, salt, and black pepper. Mix well to combine.
Add the chicken pieces to the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 10 minutes, preferably longer if time allows.
While the chicken is marinating, prepare the vegetables. Slice the zucchini into half-moons and clean and slice the mushrooms. Finely slice the scallions and set aside for garnish.
Heat a large skillet or hibachi grill over medium-high heat. Add 1 tablespoon of butter and let it melt.
Add the marinated chicken to the hot skillet, spreading it into an even layer. Allow the chicken to cook on one side for about 4-5 minutes, until golden brown and beginning to crisp.
Flip the chicken pieces and add the remaining butter to the skillet. Toss the chicken to ensure even cooking and let it cook for another 4-5 minutes until cooked through.
Push the chicken to one side of the skillet. Add the zucchini and mushrooms to the empty side and sauté for about 3-4 minutes, until they start to soften.
Drizzle the soy sauce over the vegetables and toss to coat. Continue to cook the vegetables with the chicken for another 2-3 minutes.
Once everything is cooked and nicely browned, remove from heat. Transfer the chicken and vegetable mixture to a serving platter.
Garnish with sliced scallions and a sprinkling of sesame seeds. Serve immediately and enjoy your Keto Hibachi Chicken with a side of cauliflower rice or simply on its own.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6269 mg | 273% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 35.8 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3076 mg | 65% | |
*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.
