Whole 30 Hibachi Chicken
Savor the flavors of a Japanese steakhouse right at home with this Whole30 Hibachi Chicken recipe! Perfectly seasoned, tender chicken breast is stir-fried with a vibrant medley of zucchini, carrots, onions, and mushrooms, all bathed in a savory coconut aminos glaze. This quick and healthy one-pan dish, cooked in avocado oil, is packed with bold flavors thanks to aromatic garlic, onion, and ginger powders, making it entirely Whole30-compliant and gluten-free. Garnish with toasted sesame seeds and fresh green onions for a touch of flair, and enjoy a restaurant-quality meal in just 30 minutes. Ideal for clean eating enthusiasts, this dish strikes the perfect balance between healthy and indulgent—an easy weeknight dinner your whole family will love!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Avocado oil
- 3 tbsp Coconut aminos
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Ginger powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 medium Zucchini
- 2 medium Carrots
- 1 medium White onion
- 1 cup Mushrooms
- 1 tbsp Sesame seeds (optional)
- 2 stalks Green onions (optional, for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Wash and prepare the vegetables: slice the zucchini into half-moons, julienne the carrots, cut the onion into thin wedges, and slice the mushrooms.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and season with garlic powder, onion powder, ginger powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set it aside.
In the same skillet, add a bit more avocado oil if needed. Add the onions, carrots, zucchini, and mushrooms. Sauté the vegetables for 5-6 minutes until they are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables. Add the coconut aminos and sauté everything together for an additional 2-3 minutes, ensuring the chicken and vegetables are evenly coated.
Optional: Toast sesame seeds in a small, dry pan over low heat for 1-2 minutes, until aromatic, and sprinkle over the hibachi chicken.
Serve warm, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 51.9 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3562 mg | 76% | |
*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.
