Hibachi Chicken and Steak
Ingredients
The meat
-
½
lb
boneless skinless chicken thighs
-
½
lb
sirloin steak
The marinade
-
5
tbsp
coconut aminos
-
1
tsp
salt
-
2
tsp
pepper
-
4
tbsp
garlic
-
2
tbsp
honey
-
2
tsp
sesame oil
-
4
tbsp
avocado oil
Instructions
- Trim and cut the steak and chicken into bite-sized pieces, using separate containers for marinating.
- Divide the coconut aminos, salt, pepper, garlic, honey, and sesame oil between the two containers.
- Add the chicken and steak to their respective containers, seal, and marinate in the fridge for 30 minutes to 24 hours.
- Preheat a large skillet or wok over medium-high heat and add 2 tbsp of avocado oil.
- Stir fry the steak in a single layer for about 2 minutes before flipping to allow caramelization.
- Remove the steak and stir fry the chicken using the same method until caramelized.
- Serve the chicken alongside the steak and garnish with sesame.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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