Hibachi-Inspired Chicken Stir-Fry
Dairy-Free (if modified)
Paleo (if modified)
Whole30 (if modified)
1 pound boneless, skinless chicken breast
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon tapioca flour
2 tablespoon avocado oil
2 tablespoon butter (sub ghee for Whole30 and Paleo; sub vegan butter for Dairy-Free)
- ½ small white onion, very thinly sliced
1 carrot, cut into thin, short strips
- 1 small zucchini, cut into thin, short strips
- 6 baby bella mushrooms, stems removed and cut into fourths
3/4 teaspoon ground mustard
¼ cup SideDish Creamy Sesame Dressing
1 tablespoon toasted sesame seeds
- Place the chicken on a cutting board and trim excess fat. Cover the chicken with plastic wrap and using a meat mallet or bottom of the skillet, pound the chicken until it is an even ¼ thickness. Cut the chicken into 1 inch cubes.
- Place the chicken in a bowl and season with the salt, pepper, and tapioca flour. Toss until evenly coated.
Heat the oil in a large, deep non-stick skillet over medium-high heat. When the oil is hot, add chicken in a single layer and and cook until all sides are golden brown and the chicken is cooked through, 2-3 minutes per side. Transfer the cooked chicken to a plate using a slotted spoon and set aside.
- In the same skillet (still over medium-high heat) add the butter and melt. Add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
Reduce heat to medium-low. Add chicken and any of its juices back into the skillet and the mustard powder and toss until well combined. Pour in the SideDish Creamy Sesame Dressing and the sesame seeds. Toss until the chicken is well coated in the sauce, 2 to 3 more minutes.
- Serve and enjoy!