Gluten-Free Chicken Hibachi

Turn your kitchen into a Japanese steakhouse with this vibrant and flavorful Gluten-Free Chicken Hibachi recipe! Perfectly seasoned chicken breast is marinated in gluten-free tamari, garlic, and fresh ginger, then stir-fried alongside a medley of colorful vegetables like zucchini, carrots, onions, and mushrooms. Finished with a drizzle of gluten-free teriyaki sauce and served over fluffy jasmine rice, this dish offers all the sizzle and bold flavors of classic hibachi dining, without leaving your home. Garnished with green onions and sesame seeds, it’s an irresistible gluten-free dinner option that’s ready in just 45 minutes, making it ideal for busy weeknights or casual gatherings. Get ready to savor the ultimate homemade hibachi experience!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless chicken breast
• 0.25 cup Tamari (gluten-free soy sauce)
• 3 cloves Garlic
• 1 inch Ginger
• 1 medium Zucchini
• 1 large Carrot
• 1 medium Onion
• 8 ounces Button mushrooms
• 0.25 cup Gluten-free teriyaki sauce
• 3 cups Cooked jasmine rice
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Chopped green onions
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by preparing the chicken and vegetables. Slice the chicken breast into thin strips, about 1/2-inch wide.

Step 2

In a bowl, combine the chicken strips with 2 tablespoons of tamari sauce, minced garlic cloves, and grated ginger. Mix well and let it marinate while you prepare the vegetables.

Step 3

Cut the zucchini into half-moon slices, slice the carrot into thin rounds, cut the onion into wedges, and slice the mushrooms.

Step 4

Heat a large griddle or non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.

Step 5

Add the marinated chicken to the skillet and cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onions, carrots, and zucchini. Stir-fry for about 4-5 minutes until the vegetables begin to soften.

Step 7

Add the sliced mushrooms to the vegetables and continue to stir-fry for an additional 3 minutes, until the mushrooms are tender.

Step 8

Return the cooked chicken to the skillet with the vegetables. Pour the remaining tamari and teriyaki sauce over the chicken and vegetables, stirring to combine well.

Step 9

Season the mixture with salt and black pepper to taste. Cook for another 2 minutes to ensure everything is heated through.

Step 10

Serve the chicken and vegetable mixture over the warm cooked jasmine rice.

Step 11

Garnish with chopped green onions and sesame seeds before serving.

Nutrition Facts

Serving size	1866 grams (1866.0g)

Amount per serving	% Daily Value*
Calories	2033

Total Fat 50.60g	65%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 21.30g
Cholesterol 390mg	130%
Sodium 8960mg	390%
Total Carbohydrate 235.10g	85%
Dietary Fiber 12.00g	43%
Total Sugars 40.30g
Protein 163.40g	327%

Vitamin D 0IU	0%
Calcium 237mg	18%
Iron 7mg	39%
Potassium 3434mg	73%

*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.

Source of Calories

Fat: 22.2%

Protein: 31.9%

Carbs: 45.9%