Description
Hibachi chicken skewers served over grilled veggies and drizzled with Bang Bang Sauce. This recipe is Whole30, Keto and Paleo compliant.
Scale
Ingredients
Chicken Skewers
- 9 chicken tenders
- 3 wooden skewers
- 3 tbsp coconut aminos
- 1 tbsp olive oil
- salt and pepper (for seasoning)
Hibachi Veggies
- 3 small zucchinis
- 3 carrots
- 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 my homemade version)
- 1 tsp coconut aminos
- 1/2 tsp garlic powder
- 2 1/2 tbsp compliant sriracha sauce (see notes for my homemade version)
Instructions
Chicken Skewers
- Season chicken tenders with salt and pepper and add 3 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
- Pour coconut aminos over each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.
Hibachi Veggies
- Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
- Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
- Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.
Bang Bang Sauce
- Add all of the ingredients to a bowl and mix together with a spoon until combined.
Notes
- To make this lower in carbs, remove the carrots and double the mushrooms or zucchini.
- Whole30 Homemade Sriracha Sauce
- Whole30 Homemade 60 Second Mayo
- Store any leftovers in a glass container for up to 1 week.
- Category: Appetizer, Main Dish
Keywords: Hibachi, Chicken Skewers, Chicken, Whole30, Keto, Paleo