Paleo Chicken Hibachi

Bring the sizzling flavors of Japanese hibachi straight to your kitchen with this Paleo Chicken Hibachi recipe—a healthy, grain-free twist on a restaurant classic. Tender, golden-browned chicken breast is paired with a rainbow of crisp-tender vegetables, including zucchini, mushrooms, broccoli, and carrots, all stir-fried to perfection in a fragrant blend of garlic, ginger, and coconut aminos. With just 40 minutes from prep to plate, this quick and easy one-pan recipe is ideal for busy weeknights or when you're craving takeout but want to keep it clean. Finished with a drizzle of sesame oil and optional green onion garnish, this dish delivers bold flavors while staying Paleo-friendly, gluten-free, and soy-free. Serve it as is or alongside a side of cauliflower rice for a complete, satisfying meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 1 medium zucchini
• 1 medium onion
• 2 large carrot
• 8 ounces mushrooms
• 2 cups broccoli florets
• 0.25 cup coconut aminos
• 1 teaspoon ginger
• 2 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 stalks green onions (optional, for garnish)

Directions

Step 1

Begin by preparing all the vegetables. Slice the zucchini into half-moons, the onion into slices, the carrots into julienne strips, and the mushrooms into thin slices. Cut broccoli into small florets if not already done.

Step 2

Mince the garlic cloves and grate the ginger. Set these aside for later use.

Step 3

Cut the chicken breast into bite-sized cubes. Season with salt and black pepper.

Step 4

In a large skillet or wok over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the chicken pieces in a single layer. Cook for approximately 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger, sauté for about 30 seconds until fragrant.

Step 6

Add the onions and carrots to the skillet. Cook for approximately 3 minutes until they start to soften.

Step 7

Add the zucchini, mushrooms, and broccoli to the skillet. Stir-fry the vegetables for an additional 5 minutes until they are tender-crisp.

Step 8

Return the cooked chicken to the skillet and add coconut aminos and sesame oil. Stir everything together and cook for another 2 minutes until the ingredients are well combined and heated through.

Step 9

Taste and adjust seasoning with more salt and pepper if needed.

Step 10

Garnish with chopped green onions if desired, and serve hot. Enjoy your Paleo Chicken Hibachi!

Nutrition Facts

Serving size	(1509.7g)

Amount per serving	% Daily Value*
Calories	1622.6

Total Fat 82.7g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 16.0g
Cholesterol 390.1mg	0%
Sodium 6079.4mg	0%
Total Carbohydrate 78.2g	0%
Dietary Fiber 16.2g	0%
Total Sugars 46.0g
Protein 147.6g	0%

Vitamin D 0IU	0%
Calcium 312.4mg	0%
Iron 6.8mg	0%
Potassium 3510.5mg	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: 45.2%

Protein: 35.8%

Carbs: 19.0%