Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce
Ingredients
The sauce
-
6
tablespoons
coconut aminos
-
3
tablespoons
fish sauce
-
1
tablespoon
sesame seeds
-
1
clove
garlic
-
1 ½
tablespoons
dry mustard
-
1
tablespoon
coconut aminos
-
½
cup
coconut milk
-
1
tablespoon
hot water
The fried rice
-
3
teaspoons
sesame oil
-
6
tablespoons
ghee
-
½
cup
white onion
-
1
cup
frozen vegetables
-
2
large
eggs
-
4
cups
cauliflower rice
The chicken
-
1
pound
chicken breast
-
2
teaspoons
lemon juice
The vegetables
-
1
large
zucchini
-
1
large
white onion
-
2
cups
baby bella mushrooms
Instructions
- Prepare the soy sauce by mixing the coconut aminos and fish sauce together and set aside.
- Heat ghee in a skillet, add onion, frozen vegetables, and cauliflower rice, and sauté until onions are translucent.
- Push the vegetables to the sides of the pan, crack in the eggs, scramble them, then mix everything together.
- Add more ghee and soy sauce mixture to the rice, stir, and cook for another minute.
- In another skillet, heat sesame oil and ghee, then add chicken, soy sauce mixture, lemon juice, salt, and pepper, cooking until chicken is no longer pink.
- In a separate skillet, sauté onion, mushrooms, and zucchini with sesame oil, ghee, and soy sauce until tender.
- Blend the mustard sauce ingredients until smooth.
- Assemble the dish and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
26g
Total carbohydrates
21g
Total protein
24g
Sodium
1270mg
Cholesterol
141mg
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