Paleo Chicken Hibachi
Elevate your weeknight dinner with this Paleo Chicken Hibachi, a vibrant stir-fry inspired by Japanese teppanyaki-style cooking! Packed with tender chicken breast, crisp-tender veggies like zucchini, carrots, broccoli, and mushrooms, and seasoned with garlic, ginger, coconut aminos, and sesame oil, this dish is a healthy and flavorful meal the whole family will love. Perfect for those following paleo or gluten-free diets, this one-pan wonder is ready in just 40 minutes and delivers bold, restaurant-quality flavors right from your kitchen. Garnish with green onions for a fresh finishing touch and enjoy a wholesome, satisfying hibachi experience at home!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 medium zucchini
- 1 medium onion
- 2 large carrot
- 8 ounces mushrooms
- 2 cups broccoli florets
- 0.25 cup coconut aminos
- 1 teaspoon ginger
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (optional, for garnish)
Instructions
Begin by preparing all the vegetables. Slice the zucchini into half-moons, the onion into slices, the carrots into julienne strips, and the mushrooms into thin slices. Cut broccoli into small florets if not already done.
Mince the garlic cloves and grate the ginger. Set these aside for later use.
Cut the chicken breast into bite-sized cubes. Season with salt and black pepper.
In a large skillet or wok over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the chicken pieces in a single layer. Cook for approximately 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger, sauté for about 30 seconds until fragrant.
Add the onions and carrots to the skillet. Cook for approximately 3 minutes until they start to soften.
Add the zucchini, mushrooms, and broccoli to the skillet. Stir-fry the vegetables for an additional 5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet and add coconut aminos and sesame oil. Stir everything together and cook for another 2 minutes until the ingredients are well combined and heated through.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with chopped green onions if desired, and serve hot. Enjoy your Paleo Chicken Hibachi!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6079 mg | 264% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 46.0 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3510 mg | 75% | |
*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.
