Hibachi Chicken

This recipe is one of my original creations, and it’s stood the test of time as a family favorite. It's healthy, made without seed oils, and loved by everyone who's tried it. No need to visit noisy hibachi restaurants anymore—this recipe has you covered (minus the onion volcano!). Versatile enough to swap in any protein, even tofu, it’s a foolproof crowd-pleaser that I’m sure you’ll love.

INGREDIENTS:

1 Chicken breast

1 tablespoon toasted sesame oIl

1/2 teaspoon grated or minced garlic

1/2 teaspoon freshly grated ginger

1 teaspoon coconut aminos

INSTRUCTIONS

Heat Cast Iron pan
Pat chicken dry, trim fat and cut into cubes.
Add 1 tablespoon of toasted sesame oil to the pan to heat
Add chicken cubes and cook for 2 minute.
Mix in a bowl, the ginger, garlic, and coconut aminos
Flip chicken cubes and add the ginger, garlic, coconut aminos sauce
Cook for 2 more minutes
Transfer to a bowl and enjoy
I serve with rice and veggies.

Description

Ingredients

Boneless skinless chicken breast cut into cubes
tsp freshly grated garlic 1 clove
tsp freshly grated ginger
tbsp coconut aminos

Instructions

Heat Cast Iron pan
Pat chicken dry, trim fat and cut into cubes.
Add 1 tablespoon of toasted sesame oil to the pan to heat
Add chicken cubes and cook for 2 minute.
Mix in a bowl, the ginger, garlic, and coconut aminos
Flip chicken cubes and add the ginger, garlic, coconut aminos sauce
Cook for 2 more minutes
Transfer to a bowl and enjoy
I serve with rice and veggies.

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