Ingredients
Chicken Skewers
- 10 chicken tenders (about 2 lbs)
- 3 tbsp coconut aminos
- 1 tbsp olive oil
- Salt and pepper to taste
Hibachi Veggies
- 3 small zucchinis
- 3 carrots (omit for keto)
- 1 cup mushrooms
- 1 small yellow onion
- 3 tbsp coconut aminos
- 1 tbsp olive oil
- 1/2 tsp ground ginger
- Salt and pepper to taste
Bang Bang Sauce
- 1/2 cup mayo (see notes for homemade version)
- 1 tsp coconut aminos
- 1/2 tsp garlic powder
- 2 1/2 tbsp compliant sriracha sauce (see notes for homemade version)
Instructions
- Prepare Chicken Skewers: Season the chicken tenders with salt and pepper. Thread 2 chicken tenders onto each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once hot, place the chicken skewers in the pan.
- Cook Chicken Skewers: Pour 1 tbsp of coconut aminos over each skewer while cooking. Allow the skewers to cook for 6 minutes on each side, or until the chicken juice runs clear, ensuring they are fully cooked and tender.
- Prep Hibachi Vegetables: Clean the mushrooms, peel and slice the carrots (omit carrots if following keto), cut zucchinis in half lengthwise and slice, and roughly chop the yellow onion.
- Cook Hibachi Vegetables: Heat a separate medium pan over medium-high heat with 1 tbsp olive oil. Add all the prepared veggies along with 3 tbsp coconut aminos, salt, pepper, and ground ginger. Cook the mixture, stirring occasionally, until the vegetables are tender and nicely glazed.
- Make Bang Bang Sauce: In a bowl, combine mayo, coconut aminos, garlic powder, and sriracha sauce. Stir well until fully mixed and creamy.
- Serve: Plate the cooked chicken skewers atop the hibachi veggies and drizzle evenly with the Bang Bang Sauce for a delicious, flavorful finish.
Notes
- To reduce carbs, omit the carrots and increase the amount of mushrooms or zucchini instead.
- For Whole30 compliance, use a no sugar added compliant sriracha such as Yellow Bird.
- Make homemade mayonnaise in 60 seconds for a fresh and compliant Bang Bang Sauce base.
- Store any leftovers in a glass container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese Inspired
- Diet: Whole30, Keto, Paleo
