Sizzle Smart No Sugar Hibachi Chicken

This recipe is sure to be a crowd-pleaser with its flavorful chicken, tasty dipping sauces, and nutritious sautéed vegetables. Enjoy!

Chicken and Marinade

  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon peanut butter
  • ½ teaspoon gentle sweet
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon hot sauce (such as Frank’s Red Hot)
  • 4 cloves garlic (minced)
  • 1 ⅛ teaspoon black pepper
  • 1 teaspoon fresh ginger (minced)
  • 1 ½ – 2 pounds chicken breast (sliced)

Yum-Yum Sauce

  • 1 cup mayonnaise
  • 2 tablespoons no sugar added ketchup (e.g., Primal Kitchen)
  • 2 ½ – 3 teaspoons gentle sweet
  • ½ tablespoon paprika
  • 2 teaspoons rice vinegar
  • ¼ teaspoon garlic aioli (or ½ teaspoon garlic powder)

Mustard Sauce

  • ½ cup mayonnaise
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon Dijon mustard

Sautéed Veggies

  • 1 tablespoon butter
  • 2 cups sliced mushrooms
  • 1 yellow onion (sliced)
  • 2 zucchinis (sliced)
  • 1 tablespoon soy sauce or coconut aminos
  • Salt and pepper to taste

Prepare the Chicken Marinade:

  1. In a mixing bowl, combine soy sauce or coconut aminos, peanut butter (melted if refrigerated), gentle sweet, rice vinegar, sesame oil, hot sauce, minced garlic, black pepper, and minced ginger. Add sliced chicken breast to the bowl and mix until evenly coated.

Cook the Chicken:

  1. Heat a skillet over medium-high heat. Once hot, add the marinated chicken and cook until no longer pink and fully cooked through, about 15-20 minutes, stirring occasionally.

Prepare the Mustard Sauce:

  1. In a separate bowl, mix together mayonnaise, soy sauce or coconut aminos, rice vinegar, and Dijon mustard until well combined. Set aside.

Make the Yum-Yum Sauce:

  1. In another bowl, whisk together mayonnaise, no sugar added ketchup, gentle sweet, paprika, rice vinegar, and garlic aioli or garlic powder until smooth. Set aside.

Sauté the Veggies:

  1. In another skillet, melt butter over medium heat. Add sliced mushrooms, onion, and zucchinis. Sauté until tender yet crisp, about 8-10 minutes. Season with soy sauce or coconut aminos, salt, and pepper to taste.

Serve:

  1. Plate the sautéed veggies alongside the cooked chicken. Serve with the Yum-Yum Sauce and Mustard Sauce on the side for dipping. Enjoy your delicious and healthy Sizzle Smart Chicken Teppanyaki!

Note: you can also serve with wasabi and homemade pickled ginger. Make sure you look at your wasabi ingredient labels and choose the best one. The one I use is linked.

Yum Yum Sauce

Yum Yum Sauce

Mustard Sauce

Mustard Sauce

The chicken should be cut into thin slices

Chicken cut into thin slices

Veggies should also be cut into thin slices.

Veggies cut into thin slices

Main Dish
S Meal