Hibachi Chicken

Serves: 6
Total Cook Time: 50
Prep Time: 30
Cook Time: 20

Ingredients

Magic Sauce

  • 2 tsp ground mustard powder
  • 2 TBSP warm water
  • 3 TBSP Tahini
  • 1/2 cup coconut aminos
  • 1 tsp fish sauce
  • 1 TBSP ginger minced

Stir fry

  • 2 lbs chicken breast - 1 inch chunks
  • 1 white onion thinly sliced
  • 8 baby Bella mushrooms stems removed and cut into 4ths
  • 1 med-large zucchini - thin short strips
  • 4 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.

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