Hibachi Style Chicken with Magic Mustard Sauce

Serving Size: 10

Enjoy your favorite teppanyaki restaurant chicken and vegetable dish right at home, complete with mustard dipping sauce.

Recipe by: Alex Snodgrass/The Defined Dish

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

12-inch nonstick skillet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Slotted spoon, Top Stove, Wok, Wooden Spatula

Ingredients

MAGIC MUSTARD SAUCE:

4 teaspoon ground mustard powder
4 tablespoon warm water
6 tablespoon tahini
1 cup coconut aminos
2 teaspoon Red Boat Fish Sauce
1-inch piece fresh ginger peeled
4 clove garlic

FOR THE STIR FRY:

4 pound boneless skinless chicken thigh trimmed, and cut into 1 inch chunks
1 white onion thinly sliced
16 baby bella mushroom stems removed and cut into fourths
4 zucchini small cut into thin short strips
4 carrot small, cut into thin short strips
4 tablespoon avocado oil
2 tablespoon ghee sub butter if not Whole30
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
2 tablespoon toasted sesame seeds

Instructions

In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
Transfer to a plate and serve with the Magic Mustard Sauce.

Reheating Instructions

Heat in a saute pan over medium heat until heated through.

Nutrition