Low Carb Hibachi Chicken
Savor the flavors of your favorite Japanese steakhouse at home with this delicious and healthy Low Carb Hibachi Chicken recipe. Perfectly seared bite-sized chicken pieces are tossed with tender-crisp zucchini and mushrooms, then coated in a savory garlic-ginger soy sauce that’s bursting with umami. Cooked in a single skillet in just 20 minutes, this dish is ideal for busy weeknights and low-carb lifestyles alike. Finished with a touch of sesame oil and a sprinkle of fresh green onions, this hibachi-inspired meal is not only quick and easy but also keto-friendly and gluten-free when using tamari or a gluten-free soy sauce alternative. Serve it piping hot for a flavorful, protein-packed dinner that feels like a special treat!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium zucchini
- 1 cup mushrooms
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 2 tablespoons butter
- 2 cloves garlic
- 0.5 teaspoon ginger
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions
Instructions
Start by preparing the ingredients. Cut the chicken breasts into bite-sized cubes. Slice the zucchini and mushrooms. Mince the garlic and thinly slice the green onions.
In a small bowl, mix together soy sauce, sesame oil, and minced garlic. Set this sauce mixture aside.
Heat a large skillet or a flat grill pan over medium-high heat. Add olive oil and 1 tablespoon of butter to the pan.
Once the butter has melted, add the chicken cubes to the pan in a single layer. Season with salt, pepper, and ginger. Cook the chicken for about 7-8 minutes, stirring occasionally, until it's golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining tablespoon of butter. Add the sliced zucchini and mushrooms. Cook for 4-5 minutes, until they are tender but still crisp, stirring frequently.
Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables. Toss everything together until the chicken and vegetables are well coated with the sauce and heated through, cooking for another 2 minutes.
Garnish with sliced green onions before serving. Serve the hibachi chicken hot and enjoy your low-carb meal!
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 18.4 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2637 mg | 56% | |
*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.
