Soy-Free Hibachi Chicken
Skip the soy without skipping the flavor with this Soy-Free Hibachi Chicken recipe! Featuring tender, marinated chicken bites, seared to golden perfection, and paired with vibrant, tender-crisp vegetables like zucchini, mushrooms, and carrots, this dish delivers all the savory goodness of a traditional Japanese steakhouse meal—without the soy. The marinade, made with coconut aminos, fresh ginger, garlic, and a hint of brown sugar, ensures each bite is bursting with umami-packed deliciousness. Quick to prepare in just 35 minutes, this gluten-free and soy-free hibachi chicken is the perfect weeknight dinner to serve over fluffy steamed rice. Garnished with fresh scallions and a zesty squeeze of lemon, this crowd-pleasing recipe proves you can enjoy restaurant-style taste right in your own kitchen!
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 1 medium Zucchini
- 8 pieces White button mushrooms
- 2 small Carrots
- 2 tablespoons Sesame oil
- 4 tablespoons Coconut aminos
- 2 large Garlic cloves
- 1 tablespoon Ginger, fresh
- 2 tablespoons Rice vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 medium Lemon
- 2 pieces Scallions
- 3 cups Cooked rice
Instructions
Thinly slice the chicken breasts into bite-sized pieces. Season with salt and black pepper.
In a small bowl, mix together coconut aminos, grated garlic, grated ginger, rice vinegar, and brown sugar to create the marinade.
Pour the marinade over the sliced chicken, ensuring it's well coated. Set aside to marinate for at least 10 minutes while you prepare the vegetables.
Slice the zucchini into half-moons, quarter the mushrooms, and julienne the carrots. Set aside.
Heat a large skillet or hibachi grill over medium-high heat and add 1 tablespoon of sesame oil.
Once the oil is hot, add the marinated chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Push the chicken to one side of the skillet and add another tablespoon of sesame oil. Add the zucchini, mushrooms, and carrots to the other side.
Cook the vegetables for 3-5 minutes until tender-crisp, stirring occasionally.
Mix the cooked chicken and vegetables together in the skillet. Squeeze half a lemon over the mixture and give it a final toss.
Chop the scallions and sprinkle them over the top of the chicken and vegetables.
Serve the soy-free hibachi chicken hot, over a bed of cooked rice, and enjoy!
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 43.3 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1553 mg | 33% | |
*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.
