Gluten-Free Hibachi Chicken

Transform weeknight dinners with this vibrant and flavorful Gluten-Free Hibachi Chicken recipe! Perfectly seared chicken breast cubes are marinated in a savory tamari, sesame, garlic, and ginger blend, then paired with crisp-tender vegetables like zucchini, carrots, and bell peppers for a wholesome stir-fry experience. Ready in just 35 minutes, this hibachi-inspired dish brings the sizzling flavors of Japanese steakhouses to your home kitchen—all while being 100% gluten-free. Served over fluffy white or brown rice and garnished with fresh green onions, this quick and easy meal promises a restaurant-quality feast that’s perfect for the whole family. Whether you’re craving a healthy, gluten-free dinner or just want to elevate your stir-fry game, this recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast, boneless and skinless
• 0.25 cup Tamari sauce (gluten-free soy sauce)
• 1 tablespoon Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, freshly grated
• 1 tablespoon Honey
• 1 medium Zucchini, sliced into half-moons
• 1 medium Carrot, julienned
• 1 medium Bell pepper, thinly sliced
• 2 tablespoons Butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 pieces Green onions, sliced
• 2 cups Cooked white or brown rice

Directions

Step 1

Begin by preparing the chicken. Cut the chicken breasts into bite-sized cubes and season them with a pinch of salt and pepper.

Step 2

In a bowl, mix together the tamari sauce, sesame oil, minced garlic, grated ginger, and honey to create the marinade.

Step 3

Add the cubed chicken to the marinade, stir to coat evenly, and let it sit for at least 15 minutes. You can let it marinade in the refrigerator for up to an hour for more flavor.

Step 4

While the chicken is marinating, prepare the vegetables by slicing the zucchini, julienning the carrot, and slicing the bell pepper into thin strips. Set all the prepared vegetables aside.

Step 5

Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of butter to the skillet.

Step 6

Once the butter has melted, add the marinated chicken along with any remaining marinade to the skillet. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through and caramelized. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of butter. Once melted, add the prepared vegetables. Sprinkle with a little salt and pepper.

Step 8

Sauté the vegetables for about 5 minutes until they are tender-crisp, stirring frequently.

Step 9

Return the cooked chicken to the skillet and add the sliced green onions. Toss everything together so the flavors are well combined.

Step 10

Serve the gluten-free hibachi chicken and vegetables hot over a bed of cooked white or brown rice.

Nutrition Facts

Serving size	1397.4 grams (1397.4g)

Amount per serving	% Daily Value*
Calories	1824

Total Fat 55.80g	72%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 6.50g
Cholesterol 451mg	150%
Sodium 5440mg	237%
Total Carbohydrate 158.90g	58%
Dietary Fiber 8.80g	31%
Total Sugars 30.50g
Protein 164.90g	330%

Vitamin D 63IU	317%
Calcium 199mg	15%
Iron 12mg	65%
Potassium 2601mg	55%

*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: 27.9%

Protein: 36.7%

Carbs: 35.4%