Whole30 Chicken Hibachi
Elevate your weeknight dinner game with this flavorful and healthy Whole30 Chicken Hibachi recipe! Brimming with vibrant, nutrient-packed vegetables like zucchini, broccoli, carrots, and onions, this dish is stir-fried to perfection in ghee or coconut oil and infused with a rich, savory sauce made from coconut aminos, fresh ginger, and garlic. Tender chicken bites are lightly seared until golden and perfectly seasoned, then tossed together with the veggies and finished with a sprinkle of sesame seeds and fresh green onions for a restaurant-quality experience right at home. Ready in just 35 minutes, this one-skillet wonder is paleo-friendly, gluten-free, and perfect for anyone following the Whole30 program. Serve it hot and savor every wholesome, hibachi-inspired bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 large zucchini
- 2 medium carrots
- 1 large yellow onion
- 1 cup broccoli florets
- 2 tablespoons ghee or coconut oil
- 1 cup coconut aminos
- 1 tablespoon fresh ginger
- 3 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 stalks green onions
Instructions
Cut the chicken breasts into bite-sized cubes. Season with salt and black pepper and set aside.
Peel and julienne the carrots. Slice the zucchini into half moons. Dice the yellow onion, and chop the broccoli into bite-sized pieces. Mince the garlic and grate the ginger.
Heat a large skillet or hibachi grill over medium-high heat. Add 1 tablespoon of ghee or coconut oil.
Once the oil is hot, add the cubed chicken to the skillet. Cook for about 5-6 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining ghee or coconut oil. Add the onions and carrots, and stir-fry for about 3 minutes until they begin to soften.
Add the zucchini and broccoli to the skillet and continue to stir-fry for another 4 minutes until they are tender-crisp.
Push the vegetables to one side of the skillet and return the chicken to the other side. Add the minced garlic and grated ginger to the chicken, then pour in the coconut aminos.
Mix everything together in the skillet and continue to cook for another 2-3 minutes, ensuring the chicken and vegetables are well coated in the sauce.
Sprinkle sesame seeds over the top and give the dish a final stir.
Remove from heat. Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 634 mg | 13% | |
*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.
