Soy-Free Chicken Hibachi

Elevate your weeknight dinner with this flavorful Soy-Free Chicken Hibachi, a clean and allergen-friendly take on the Japanese steakhouse classic. Juicy bite-sized chicken pieces, tender-crisp zucchini, sweet carrots, and earthy mushrooms are perfectly seasoned with garlic, ginger, and a touch of coconut aminos for a naturally gluten-free and soy-free burst of umami. Sizzling in a hot skillet or hibachi grill pan, this vibrant dish comes together in just 45 minutes—including prep time—making it an ideal option for busy evenings. Serve over fluffy white rice, garnish with fresh green onions, and brighten it up with a squeeze of lemon for a wholesome, nutrient-packed meal that the whole family will love. Perfect for gluten-free, soy-free, and clean eating diets, this recipe offers all the restaurant-style flair without leaving your kitchen.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 1 large Zucchini
• 1 large Carrot
• 8 pieces Button mushrooms
• 1 medium Yellow onion
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Ginger powder
• 3 tablespoons Coconut aminos
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 3 cups Cooked white rice
• 2 tablespoons Chopped green onions
• 4 pieces Lemon wedges

Directions

Step 1

Slice the chicken breasts into bite-sized pieces and season with salt, black pepper, garlic powder, and ginger powder.

Step 2

Chop the zucchini into half-moon slices, peel and thinly slice the carrot, quarter the mushrooms, and roughly chop the onion.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or hibachi grill pan over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.

Step 4

In the same pan, add the remaining olive oil and butter. Sauté the onion, carrot, and mushrooms for about 5 minutes or until they start to soften.

Step 5

Add the zucchini slices and cook for an additional 3-4 minutes until all the vegetables are tender.

Step 6

Return the chicken to the pan with the vegetables. Add coconut aminos and apple cider vinegar to the pan, stirring to coat everything evenly. Cook for another 1-2 minutes to warm through.

Step 7

Serve the chicken and vegetables over cooked white rice. Garnish with chopped green onions.

Step 8

Serve with fresh lemon wedges on the side for squeezing over the dish before eating.

Nutrition Facts

Serving size	(1573.6g)

Amount per serving	% Daily Value*
Calories	1917.9

Total Fat 66.4g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 361.6mg	0%
Sodium 7204.5mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 10.7g	0%
Total Sugars 37.6g
Protein 130.4g	0%

Vitamin D 21.9IU	0%
Calcium 197.9mg	0%
Iron 11.5mg	0%
Potassium 2477.3mg	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: 31.8%

Protein: 27.8%

Carbs: 40.5%