Soy-Free Hibachi Chicken

Say hello to your new weeknight favorite: Soy-Free Hibachi Chicken! This bold and flavorful recipe brings the sizzling magic of a Japanese steakhouse to your own kitchen—without the soy. Tender, marinated chicken breast is seared to perfection alongside a colorful medley of zucchini, mushrooms, and carrots, all infused with the umami punch of coconut aminos, fresh garlic, and ginger. A splash of rice vinegar and a touch of brown sugar add a subtle tangy sweetness, while a squeeze of lemon brightens every bite. Cooked in rich sesame oil and topped with fresh scallions, this dish is perfectly paired with fluffy rice for a quick, gluten-free, and soy-free meal the whole family will love. Ready in just 35 minutes, it's the ultimate combination of fast, healthy, and delicious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large Chicken breasts
• 1 medium Zucchini
• 8 pieces White button mushrooms
• 2 small Carrots
• 2 tablespoons Sesame oil
• 4 tablespoons Coconut aminos
• 2 large Garlic cloves
• 1 tablespoon Ginger, fresh
• 2 tablespoons Rice vinegar
• 1 tablespoon Brown sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 medium Lemon
• 2 pieces Scallions
• 3 cups Cooked rice

Directions

Step 1

Thinly slice the chicken breasts into bite-sized pieces. Season with salt and black pepper.

Step 2

In a small bowl, mix together coconut aminos, grated garlic, grated ginger, rice vinegar, and brown sugar to create the marinade.

Step 3

Pour the marinade over the sliced chicken, ensuring it's well coated. Set aside to marinate for at least 10 minutes while you prepare the vegetables.

Step 4

Slice the zucchini into half-moons, quarter the mushrooms, and julienne the carrots. Set aside.

Step 5

Heat a large skillet or hibachi grill over medium-high heat and add 1 tablespoon of sesame oil.

Step 6

Once the oil is hot, add the marinated chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

Step 7

Push the chicken to one side of the skillet and add another tablespoon of sesame oil. Add the zucchini, mushrooms, and carrots to the other side.

Step 8

Cook the vegetables for 3-5 minutes until tender-crisp, stirring occasionally.

Step 9

Mix the cooked chicken and vegetables together in the skillet. Squeeze half a lemon over the mixture and give it a final toss.

Step 10

Chop the scallions and sprinkle them over the top of the chicken and vegetables.

Step 11

Serve the soy-free hibachi chicken hot, over a bed of cooked rice, and enjoy!

Nutrition Facts

Serving size	(1611.9g)

Amount per serving	% Daily Value*
Calories	1933.3

Total Fat 45.3g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 12.0g
Cholesterol 328.7mg	0%
Sodium 5685.8mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 43.3g
Protein 147.0g	0%

Vitamin D 8.4IU	0%
Calcium 224.6mg	0%
Iron 12.6mg	0%
Potassium 1552.7mg	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: 21.5%

Protein: 31.1%

Carbs: 47.4%