Hibachi-Style Chicken with Magic Mustard Sauce
by Alex Snodgrass - The Defined Dish
For the Stir-Fry
- 2 lbs boneless, skinless, chicken thighs, trimmed and cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 2 tablespoons avacado oil
- 1 tablespoon ghee
- 1/2 medium white onion thinly sliced (1 cup)
- 8 baby bella mushrooms stems removed and quartered
- 2 small zucchini cut in half across the middle, then quartered lengthwise
- 2 small carrots cut in half across the middle, then quartered lengthwise
- 1 teaspoon roasted sesame seeds
For the Magic Mustard Sauce
- 2 teaspoons mustard powder
- 1/4 cup coconut aminos you can substitute soy sauce
- 2 tablespoons tahini
- 1 1/2 inch piece fresh ginger finely grated
- 2 garlic cloves
- 1 teaspoon fish sauce
Make the Magic Mustard Sauce
- In a small bowl, whisk together the mustard powder and 2 tablespoons of warm water. Add the mixture to a food processor and combine with coconut aminos, tahini, ginger, garlic, and fish sauce. Blend until smooth. Set aside.
For the Stir Fry
- Place the cubed chicken in a large bowl and toss with salt and pepper to evenly coat.
- In a large 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 all edges about 7 minutes. Use as slotted spoon to transfer the cooked chicken to a plate. Repeat until all the chicken is cooked.
- Add the ghee to the pan. When it melts, toss the onion, mushrooms, zucchini, and carrots. Cook, stirring occasionally, until vegetables are just cooked and slightly tender ( you don't want them too soft- I like a little crunch to mine), about 4 minutes. Return the cooked chicken to the skillet and add the toasted sesame seeds. Cook, stirring, for 2 more minutes. Transfer the mixture to a plate and serve with the Magic Mustard Sauce.