Hibachi Chicken
  • 2 lbs. boneless, skinless chicken thighs cut into 1 inch chunks
  • ½ white onion, sliced
  • 8 white mushrooms, stems removed and cut into halves or quarters
  • 1 large zucchini, cut into short strips
  • 1 carrot, cut into short strips
  • 2 tbsp. avocado oil
  • 1 tbsp. butter or margarine
  • salt and pepper to taste
  • 1 tbsp. toasted sesame seeds
  1. Place the cubed chicken in a bowl and season with salt and pepper. Toss to coat.
  2. Heat a wok or large skillet over high heat. Add the oil and when hot add chicken to the skillet and spread evenly to sear evenly on all sides and until cooked through, tossing occasionally, about 7-8 minutes.
  3. When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
  4. In the same skillet, add the butter and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook until slightly tender about 4 minutes, while stirring occasionally.
  5. Add chicken back into the skillet, then the sesame seeds. Stir and saute for 2 more minutes.
  6. Serve with rice for added yumminess, but it's also great on its own if you want a low carb meal.
  7. Top with the mustard sauce!
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2018/11/hibachi-chicken/