Hibachi-Style Chicken with Magic Mustard Sauce

Raise your hand if you grew up celebrating all of your team birthdays at a hibachi style restaurant! Oh, a hand over here is raised high and I'm not mad about it. The little food lover and me are used to love watching the chefs fried rice right at the table, and I always take mental note of all the ingredients they used so I could go home and re-create the meal. If you're like me and spent many a birthday enjoying tableside fried rice, I know you know about that magical mustard sauce they sat in front of you. Served with both red and white meat, this mustard sauce has unique flavors of salty, sour, and tangy all at once that elevate flavor way beyond traditional Chinese mustard. Good grief, this stuff is so good! I just had to remake it in my own kitchen, and when I share this on my blog, it quickly became one of the top rank recipes-which means it had to be in this cookbook! So fire up your walks, bring the hibachi experience into your own home, and have some good old-fashioned fun!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the magic mustard sauce, whisk together the mustard powder and 2 tablespoons of warm water and a small bowl. Add the mixture to a food processor and combine with the coconut amino's, tahini, ginger, garlic, and fish sauce. Blend until smooth. Set aside.

Step 2

To make the stirfry, place the cubed chicken in a large bowl and toss with the salt and pepper to evenly coat.

Step 3

In a wok or large skillet, heat the avocado oil over high heat until just smoking. Working in batches so you don't crowd the pan, add the chicken in a single layer. Sear evenly on all sides, tossing occasionally until cooked through or no longer pink and golden brown on the edges, about seven minutes. Use a slotted spoon to transfer the cooked chicken to a plate. Repeat until all the chicken is cooked

Step 4

Add the ghee to the pan. When it melts, toss in the onion, mushrooms, zucchini, and carrots. Cook, stirring occasionally, until the vegetables are just cooked and slightly tender (you don't want them to soft – I like a little crunch to mine), about four minutes.

Step 5

Return the cooked chicken to the skillet and add the toasted sesame seeds. Cook, stirring, for two more minutes. Transfer the mixture to a plate and serve with the magic mustard sauce over rice.Return the cooked chicken to the skillet and add the toasted sesame seeds. Cook, stirring, for two more minutes. Transfer the mixture to a plate and serve with the magic mustard sauce over rice or cauliflower rice