Keto Hibachi Chicken

Bring the flavors of a Japanese steakhouse to your table with this Keto Hibachi Chicken recipe, a low-carb twist on a beloved classic. Tender, bite-sized chicken thighs are marinated in a savory blend of coconut aminos, sesame oil, garlic, and ginger, then seared to golden perfection. Paired with sautéed zucchini and mushrooms that soak up a dash of soy sauce, this quick and easy dish is a symphony of umami-packed flavors. Ready in just 40 minutes, it’s perfect for busy weeknights and keto-friendly meal prepping. Garnished with fresh scallions and toasted sesame seeds for a touch of elegance, serve this hearty dish with cauliflower rice or enjoy it on its own. A restaurant-quality meal, minus the carbs!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless skinless chicken thighs
• 0.25 cup Coconut aminos
• 2 tablespoons Sesame oil
• 2 tablespoons Butter
• 4 cloves Garlic
• 1 teaspoon Ginger
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 large Zucchini
• 8 ounces Mushrooms
• 1 tablespoon Soy sauce
• 2 stalks Scallions
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by preparing the chicken. Cut the boneless, skinless chicken thighs into bite-sized pieces and set them aside.

Step 2

In a medium bowl, combine the coconut aminos, sesame oil, minced garlic, grated ginger, salt, and black pepper. Mix well to combine.

Step 3

Add the chicken pieces to the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 10 minutes, preferably longer if time allows.

Step 4

While the chicken is marinating, prepare the vegetables. Slice the zucchini into half-moons and clean and slice the mushrooms. Finely slice the scallions and set aside for garnish.

Step 5

Heat a large skillet or hibachi grill over medium-high heat. Add 1 tablespoon of butter and let it melt.

Step 6

Add the marinated chicken to the hot skillet, spreading it into an even layer. Allow the chicken to cook on one side for about 4-5 minutes, until golden brown and beginning to crisp.

Step 7

Flip the chicken pieces and add the remaining butter to the skillet. Toss the chicken to ensure even cooking and let it cook for another 4-5 minutes until cooked through.

Step 8

Push the chicken to one side of the skillet. Add the zucchini and mushrooms to the empty side and sauté for about 3-4 minutes, until they start to soften.

Step 9

Drizzle the soy sauce over the vegetables and toss to coat. Continue to cook the vegetables with the chicken for another 2-3 minutes.

Step 10

Once everything is cooked and nicely browned, remove from heat. Transfer the chicken and vegetable mixture to a serving platter.

Step 11

Garnish with sliced scallions and a sprinkling of sesame seeds. Serve immediately and enjoy your Keto Hibachi Chicken with a side of cauliflower rice or simply on its own.

Nutrition Facts

Serving size	(1344.0g)

Amount per serving	% Daily Value*
Calories	1640.7

Total Fat 108.6g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 18.5g
Cholesterol 642.9mg	0%
Sodium 6268.8mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 7.1g	0%
Total Sugars 35.8g
Protein 118.5g	0%

Vitamin D 4.5IU	0%
Calcium 179.6mg	0%
Iron 7.8mg	0%
Potassium 3075.7mg	0%

*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: 59.2%

Protein: 28.7%

Carbs: 12.1%