Hibachi Chicken
Serves: 10
Total Cook Time: 70
Prep Time: 30
Cook Time: 40
Ingredients
Magic Sauce
- 3 tsp ground mustard powder
- 3 TBSP warm water
- 4 1/2 TBSP Tahini
- 3/4 cup coconut aminos
- 1 1/2 tsp fish sauce
- 1 1/2 TBSP ginger minced
Stir fry
- 2 lbs chicken breast - 1 inch chunks
- 2 white onions thinly sliced
- 16 baby Bella mushrooms stems removed and cut into 4ths
- 2 med-large zucchini - thin short strips
- 8 carrots cut into thin short strips
- 2 TBSP Avacado oil
- 1 TBSP butter or ghee
- Salt and pepper to taste
- 1 TBSP sesame seeds
Instructions
- Cutting veggies day before or morning of meal can save time for cooking.
- Heat pan to medium-high heat. Cut chicken into 1 inch chunks. Add oil to pan. Season chicken with salt and pepper and then cook until golden brown (7-10 minutes)
- While chicken cooks, cut veggies.
- When chicken cooked, use slotted spoon to transfer chicken to plate and set aside.
- In same skillet, add butter and melt. Then add onions, carrots, zucchini, and mushrooms. Cook until slightly tender. (~5 minutes)
- Make sauce in magic bullet.
- Add chicken back in with sesame seeds. Stir/saute for 2-3 more minutes.
- Transfer to plate/bowl and serve with magic sauce.
