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Hibachi Style Chicken with Magic Mustard Sauce

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Hibachi Style Chicken with Magic Mustard Sauce features tender chicken, stir-fried vegetables, and a rich, tangy mustard sauce. A flavorful, easy-to-make dish that brings the bold flavors of Japanese hibachi cooking right to your home.

Ingredients

2 tsp. ground mustard powder

2 tbsp. warm water

3 tbsp. tahini

½ cup coconut aminos

1 tsp. Red Boat Fish Sauce

½-inch chunk of ginger, peeled

2 cloves garlic

2 lbs. boneless, skinless chicken thighs (trimmed and cut into 1-inch chunks)

½ white onion, thinly sliced

8 baby bella mushrooms, stems removed and cut into fourths

2 small zucchinis, cut into thin, short strips

2 small carrots, cut into thin, short strips

2 tbsp. avocado oil

1 tbsp. ghee (substitute with butter if not Whole30)

Kosher salt, to taste

Black pepper, to taste

1 tbsp. toasted sesame seeds

Instructions

  1. For the Magic Mustard Sauce: In a small bowl, whisk together the ground mustard powder and warm water to create a paste. Add the tahini, coconut aminos, and Red Boat Fish Sauce to the mustard paste, mixing until smooth. Grate the ginger and garlic into the sauce mixture, stirring to combine. Taste and adjust seasoning if necessary.
  2. For the Stir Fry: Heat the avocado oil and ghee in a large skillet or wok over medium-high heat. Season the chicken chunks with kosher salt and black pepper. Add the chicken to the pan in batches if needed, cooking for 6-8 minutes until browned and cooked through. Remove the chicken from the pan and set it aside.
  3. In the same pan, add the sliced onion, mushrooms, zucchinis, and carrots. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
  4. Return the chicken to the pan, then pour in the magic mustard sauce, stirring to coat the chicken and vegetables evenly. Cook for an additional 1-2 minutes to allow the sauce to thicken and infuse the flavors.
  5. Taste and adjust seasoning with more salt or pepper if necessary.
  6. To Serve: Transfer the stir-fry to serving plates and sprinkle with toasted sesame seeds. Serve immediately with rice or cauliflower rice if desired.

Notes

This dish can be made vegetarian by replacing the chicken with tofu or tempeh.

For an extra spicy kick, add hot sauce or red pepper flakes to the stir-fry.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

If you want a thicker sauce, simmer it for an extra few minutes or add a small amount of arrowroot powder or cornstarch mixed with water.

Nutrition

Find it online: https://familydinnercooking.com/hibachi-style-chicken-with-magic-mustard-sauce/