Chef Sacco is at it again, cooking up delicious and healthy recipes for you to try out. This week, she gave hibachi a healthy twist by substituting cauliflower rice in. Throw this traditional Japanese-inspired recipe into your rotation or to replace takeout night- you won't be disappointed. Don't be afraid to make extra because the leftovers are just as delicious! Trust us, you won't be able to tell the difference between the kind ordered at a restaurant, except maybe the entertainment that those amazing chefs provide. Though we wouldn't recommend you try to imitate the fire tricks.
- 1 lb chicken thighs (boneless, skinless) cut into 1” strips
- Olive oil
- Bragg’s Liquid Aminos (substitute Gluten Free Tamari or Soy Sauce)
- 1 Tbsp. sesame oil
- 2 Tbsp. fresh ginger, minced
- 4 Tbsp. fresh garlic, minced
- 1 cup broccoli florets - frozen or fresh
- 1 lb riced cauliflower (available at your local grocery store in the produce section or use half head of cauliflower cut into small pieces and pulse in Cuisinart until consistency of rice)
- 4oz sliced Shiitake, Crimini, and Oyster mushroom blend
- ¼ stick unsalted butter, cut into cubes and kept cold
Large non-stick saute pan
Small non-stick saute pan
- Add 1 Tbsp. sesame oil and enough olive oil to coat bottom of the pan.
- Turn heat on medium/high and get pan nice and hot but NOT smoking. Smoking olive oil can be very dangerous and potentially catch fire. If your oil begins to smoke, shut heat off and allow pan to cool and start over.
- Add chicken in a single layer into the pan. You want the pan to be nice and hot so the chicken can brown.
- Do not move the chicken around. In order for the chicken to have a Hibachi style consistency, you need to let the chicken brown in the pan in a single layer. Moving/stirring the chicken will produce moisture and the chicken will poach, rather than brown.
- Once chicken is brown on one side, using a spatula, scoop up a portion of the chicken and flip the chicken like you would a pancake. You will have to do this in steps in order to get all the chicken flipped over evenly. Brown the other side of the chicken. Adjust heat as needed.
- Add 1 Tbsp. ginger and 2 Tbsp. garlic and saute with chicken for about 2 minutes (now you can stir the chicken around). Add liquid aminos to taste – you want to add enough to flavor the chicken but don't drown it.
- Be sure chicken is simmering. Add cold butter into pan and stir until all butter has melted. This will form a sauce for the chicken. Turn heat off and set aside.
- In a separate non-stick saute pan, add a little olive oil to the pan and saute 1 Tbsp. ginger and 2 Tbsp. garlic for about 2 minutes.
- Add cauliflower and saute for 2-3 minutes (less for crunchier cauliflower, more for softer pearls).
- Add liquid aminos to taste.
- Add broccoli and saute for another 2 minutes.
Serve the chicken with riced cauliflower and broccoli on the side.
Trying this recipe this weekend? Let us know how it goes, in the comments below or by tweeting @Grainful!