Soy-Free Chicken Hibachi
Indulge in the vibrant flavors of this Soy-Free Chicken Hibachi, a healthier twist on the beloved Japanese-inspired classic. Perfect for those avoiding soy, this recipe swaps traditional soy sauce with coconut aminos, delivering a naturally sweet and savory glaze for the tender chicken and crisp sautéed vegetables. Featuring zucchini, carrots, mushrooms, and onions, this dish captures the colorful, fresh appeal of hibachi dining right in your kitchen. Apple cider vinegar adds a subtle tang, while garlic and ginger powders enhance the aromatic depth. Served over fluffy white rice and topped with chopped green onions, this quick-to-make meal is finished with a refreshing squeeze of lemon. Ready in 45 minutes, it’s an irresistible, gluten-free dinner option ideal for busy weeknights!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 large Zucchini
- 1 large Carrot
- 8 pieces Button mushrooms
- 1 medium Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ginger powder
- 3 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 3 cups Cooked white rice
- 2 tablespoons Chopped green onions
- 4 pieces Lemon wedges
Instructions
Slice the chicken breasts into bite-sized pieces and season with salt, black pepper, garlic powder, and ginger powder.
Chop the zucchini into half-moon slices, peel and thinly slice the carrot, quarter the mushrooms, and roughly chop the onion.
Heat 1 tablespoon of olive oil in a large skillet or hibachi grill pan over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
In the same pan, add the remaining olive oil and butter. Sauté the onion, carrot, and mushrooms for about 5 minutes or until they start to soften.
Add the zucchini slices and cook for an additional 3-4 minutes until all the vegetables are tender.
Return the chicken to the pan with the vegetables. Add coconut aminos and apple cider vinegar to the pan, stirring to coat everything evenly. Cook for another 1-2 minutes to warm through.
Serve the chicken and vegetables over cooked white rice. Garnish with chopped green onions.
Serve with fresh lemon wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7204 mg | 313% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 37.6 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2477 mg | 53% | |
*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.
