Raise your hand if you celebrated your birthday at Benihani growing up every year. Oh, that was me. I LOVED Benihani. It’s so much fun to watch your food cook right in front of your eyes and enjoying it with your friends and family. Heck, I still dig it. I don’t think I will ever grow out of it!
Their Mustard and Ginger sauces are really what makes my heart sing when I go there. YUM. I thought it would be fun to do a little Whole30 take on the Mustard Sauce (I am thinking I will try the Ginger Sauce up next with a Shrimp Stir Fry). The sauce is SO DANG GOOD I can’t get enough of it. I want to put it on all the things.
The mustard sauce with a quick and easy hibachi style chicken stir fry, you’ll feel like you’ve got your own hibachi grill right in your home! Plus, hold the added sugars, the soy, and the MSG! YES!
I just know you guys are going to LOVE this recipe!!! My husband and I devoured it in seconds! Enjoy!
- 2 tsp. ground mustard powder
- 2 tbsp. warm water
- 5 tbsp. toasted sesame seeds (I buy mine at the grocery store already toasted)
- 1/2 cup coconut aminos (sub for soy sauce if not Whole30)
- 1 tsp. Red Boat Fish Sauce
- 1/2 inch chunk of ginger, peeled
- 2 cloves garlic
- pinch of kosher salt
- 2 lbs. boneless, skineless chicken thighs (trimmed, and cut into 1 inch chunks)
- 1/2 white onion, thinly sliced
- 8 baby bella mushrooms, stems removed and cut into fourths
- 1 large zucchini, cut into thin, short strips
- 1 carrot, cut into thin, short strips
- 2 tbsp. avocado oil
- 1 tbsp. ghee (sub butter if not Whole30)
- kosher salt, to taste
- black pepper, to taste
- 1 tbsp. toasted sesame seeds
- In a bowl, combine the mustard powder and warm water, and whisk until combined. Add to a food processor with the remaining Magic Mustard Sauce ingredients, blend until smooth (or almost smooth). Set aside.
- Place the cubed chicken in a bowl and season with kosher salt and pepper. Toss to coat.
- Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken to the skillet and spread evenly to sear evenly on all sides and until cooked through, tossing occasionally, about 7 minutes.
- When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
- In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
- Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
- Transfer to a plate and serve with the Magic Mustard Sauce.