Homemade Hibachi Chicken

Ingredients

• 1.5 lb Chicken Breast (Boneless, skinless, cut into bite‑size pieces)
• 2 tbsp Olive Oil (For cooking)
• 3 cloves Garlic (Minced)
• 1 tbsp Fresh Ginger (Minced, peeled)
• 1 medium Carrot (Cut into match‑stick strips)
• 2 cup Broccoli Florets (Fresh or frozen, thawed)
• 1 Red Bell Pepper (Sliced thin)
• 1 cup Mushrooms (Sliced (white button or cremini))
• 2 Green Onions (Sliced, green parts only)
• 3 tbsp Coconut Aminos (Gluten‑free soy sauce alternative)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil (Adds nutty flavor; optional if sesame is a concern)
• 0.5 tsp Black Pepper (Freshly ground)
• to taste Salt
• 1 tsp Cornstarch (Mixed with 2 tsp water to form a slurry)

Instructions

1. Prepare Ingredients

   Trim the chicken breast and cut into bite‑size pieces. Mince garlic and ginger. Slice carrot, bell pepper, mushrooms, and cut broccoli into florets. Slice green onions. Place everything in separate bowls.

   Time: PT10M

2. Make the Sauce

   In a small bowl combine coconut aminos, rice vinegar, sesame oil, black pepper, and the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water). Stir until smooth.

   Time: PT2M

3. Heat the Griddle/Skillet

   Place the Blackstone griddle or skillet over medium‑high heat. Add olive oil and let it shimmer, about 2 minutes.

   Time: PT2M

4. Cook the Chicken

   Add the chicken pieces in a single layer. Let them sear undisturbed for 2–3 minutes, then stir and continue cooking until they are about 75% done (no longer pink).

   Time: PT5M

5. Add Aromatics

   Push the chicken to one side, add minced garlic and ginger to the empty space, and sauté for about 30 seconds until fragrant.

   Time: PT1M

6. Stir‑Fry the Vegetables

   Add carrot, broccoli, bell pepper, and mushrooms. Stir‑fry for 4–5 minutes, or until vegetables are crisp‑tender.

   Time: PT5M

7. Combine and Finish with Sauce

   Return any set‑aside chicken to the pan, pour the sauce over everything, and toss to coat. Cook 2 minutes, allowing the sauce to thicken and glaze the ingredients.

   Time: PT2M

8. Garnish and Serve

   Sprinkle sliced green onions over the stir‑fry, remove from heat, and serve immediately over rice or cauliflower rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

25 g

Fat

12 g

Fiber

5 g