Whole30 Hibachi

Whole30 Hibachi – This dish is a whole hibachi chicken dinner made at home with Whole30 ingredients! This hibachi meal, complete with fried rice, restaurant-style sautéed vegetables, and unbelievably tender chicken, is served with a fiery mustard dipping sauce that will take you right to a Japanese steakhouse!

Whole30 Hibachi Ingredients

• 6 tablespoons of ghee
• 3 teaspoons of sesame oil
• salt, and pepper

For the Whole30 Hibachi Soy Sauce

• 3 tablespoons fish sauce and 6 tablespoons coconut aminos, as noted

For the Fried Rice

• 1 cup of frozen vegetables
• 1/2 cup of sliced white onion
• 2 large eggs
• 4 cups of cauliflower rice.

For the Hibachi Chicken

• two teaspoons of fresh lemon juice and one pound of chicken breast chopped into bite-sized pieces.

For the Hibachi Vegetables

• 1 large zucchini, quartered, and cut into 2-inch pieces. 1 large white onion, divided, and cut into 1-inch pieces.
  2 cups quartered baby bella mushrooms, weighing around 8 ounces.

Instructions

For the Whole30 Hibachi Soy Sauce

1. Combine the ingredients, then reserve for later use.

For the Fried Rice

1. In a sizable skillet or wok over medium-high heat, melt 2 tablespoons of ghee. Add cauliflower rice, frozen vegetables, and sliced onion. About 3 minutes of sautéing should produce almost transparent onions. Put the vegetables on the pan’s edges.
2. In the pan, crack eggs. Use a spatula to stir-fry until everything is well cooked and scrambled.
3. Put in 2 tablespoons of ghee. Cook for 5 minutes while continuously stirring. Add two tablespoons of the soy sauce mixture and one-half teaspoon of salt. Cook for a further minute.
4. To keep hot, firmly pack the fried rice into bowls.

For the Chicken and Vegetables

1. In the same skillet used for the rice, heat 1 1/2 teaspoons of sesame oil and 1 tablespoon ghee.Salt, pepper, chicken, lemon juice, 2 tablespoons of the soy sauce mixture, and5 to 7 minutes, or until the chicken is no longer pink.For the chicken to brown, only stir once or twice.
2. In a separate skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon ghee over medium-high heat. Sauté chicken chunks in soy sauce.
3. Add cut onion, mushrooms, zucchini, 1 tablespoon soy sauce combination, salt, and pepper. Sauté for six to eight minutes, or until the vegetables are tender.

For the Mustard Sauce

1. Sesame seeds can be lightly toasted if desired. In a blender, smooth the sesame seeds, dry mustard, garlic, coconut aminos, coconut milk, and hot water.