Low Carb Chicken Hibachi
Transform your kitchen into a Japanese steakhouse with this Low Carb Chicken Hibachi recipe! Packed with bold flavors and vibrant colors, this dish features juicy, golden-brown chicken cooked in a savory soy and sesame marinade, paired with a medley of zucchini, bell peppers, mushrooms, onion, and cabbage stir-fried to tender-crisp perfection. Seasoned with garlic, fresh ginger, and a dash of sesame seeds, this quick and easy recipe comes together in just 35 minutes, making it perfect for weeknight dinners. Gluten-free, keto-friendly, and bursting with restaurant-quality flavor, this one-pan wonder is garnished with fresh green onions for the ultimate low-carb indulgence. Serve it hot for a wholesome, satisfying meal that will delight your taste buds!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 large zucchini, sliced into half-moons
- 1 large bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 medium onion, sliced
- 2 cups cabbage, shredded
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
Instructions
Cut the chicken breasts into bite-sized cubes and place them in a bowl.
Add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, minced garlic, and fresh ginger to the bowl with chicken. Mix well to thoroughly coat the chicken. Let it marinate for around 10 minutes while preparing the vegetables.
Heat a large skillet or flat-top griddle over medium-high heat. Add the remaining 1 tablespoon of sesame oil to the pan.
Once the oil is hot, add the marinated chicken pieces to the pan in a single layer. Cook for about 5-7 minutes, or until the chicken is cooked through and has a nice golden-brown color. Remove the chicken from the pan and set it aside.
In the same pan, add the zucchini, bell pepper, mushrooms, onion, and cabbage. Sprinkle with salt and pepper, and stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp but still vibrant in color.
Return the cooked chicken to the pan with the vegetables and add the remaining 2 tablespoons of soy sauce. Stir everything together, and cook for an additional 2-3 minutes to heat through.
Sprinkle the hibachi with sesame seeds and garnish with sliced green onions before serving.
Serve hot and enjoy your flavorful low-carb chicken hibachi!
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 27.5 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3430 mg | 73% | |
*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.
