HIBACHI CHICKEN SKEWERS & VEGGIES

Chicken Skewers

9 chicken tenders
3 wooden skewers
3 tbsp coconut aminos
1 tbsp olive oil
salt and pepper (for seasoning)

Hibachi Veggies

3 small zucchinis
3 carrots
1 cup mushrooms
1 small yellow onion
3 tbsp coconut aminos
1 tbsp olive oil
1/2 tsp ground ginger
salt and pepper to taste

Bang Bang Sauce

1/2 cup mayo (see notes for my homemade version)
1 tsp coconut aminos
1/2 tsp garlic powder
2 1/2 tbsp compliant sriracha sauce (see notes for my homemade version)


Chicken Skewers

Season chicken tenders with salt and pepper and add 3 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
Pour coconut aminosover each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.

Hibachi Veggies

Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.

Bang Bang Sauce

Add all of the ingredients to a bowl and mix together with a spoon until combined.