Pan method — brings back that hibachi sizzle and keeps the chicken juicy with perfectly warmed veggies.
Hibachi Chicken w/ Spicy Mustard Dip, Sautéed Veggies, and Corn
Meal credits 1
Keto/Paleo Option Available
Grilled hibachi-style chicken seasoned with garlic and soy, served with sautéed veggies, sweet corn, and a side of tangy-spicy mustard dip for that perfect teppanyaki-inspired balance.
Ingredients
Farm raised chicken, seasoning, olive oil, corn, ghee butter, coconut aminos, lemon juice, onions, bell peppers, onions, zucchini, & celery.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 416 |
| Fat | Grams | 24 |
| Carb | Grams | 9 |
| Protein | Grams | 35 |
Heating Instructions
Serve with the spicy mustard dip on the side or drizzle it lightly over the chicken for extra heat. Sprinkle sesame seeds or green onions for a teppanyaki-style finish
Remove spicy mustard dip first. Heat chicken, veggies, and corn 2½–3½ minutes on medium-high, covered or vented. Stir halfway for even heating. Add dip after heating.
Remove dip. Preheat to 370°F. Heat chicken, veggies, and corn 5–6 minutes, shaking or stirring halfway.
Remove dip. Preheat to 375°F. Place chicken, veggies, and corn in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a slight sear.
Remove dip. Heat 1 tsp oil or butter in a pan on medium. Add chicken, veggies, and corn, sauté 3–4 minutes, stirring occasionally until hot.