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I cannot get enough of this Hibachi Style Chicken with Magic Mustard Sauce and I know you will love it too. 

hibachi style chicken with magic mustard sauce

Raise your hand if you celebrated your birthday at Benihana growing up every year. Oh, that was me. I LOVED Benihana. It’s so much fun to watch your food cook right in front of your eyes and enjoy it with your friends and family. Heck, I still dig it. I don’t think I will ever grow out of it! And this Hibachi Style Chicken with Magic Mustard Sauce recipe helps to satisfy that craving at home.

hibachi style chicken with magic mustard sauce

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. 

hibachi style chicken with magic mustard sauce

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, with a little Whole30 twist! I just know you guys are going to LOVE this recipe!!! My husband and I devoured it in seconds! Enjoy!

Try this with my Ginger Scallion Cauliflower Rice!

Looking to save even more time? Try, my twist on this recipe that utilizes my SideDish Creamy Sesame dressing. Find the recipe here!


Magic Mustard Sauce:

  • 2 tsp. ground mustard powder
  • 2 tbsp. warm water
  • 3 tbsp. tahini
  • 1/2 cup coconut aminos
  • 1 tsp. Red Boat Fish Sauce
  • 1/2 inch chunk of ginger peeled
  • 2 cloves garlic

For the Stir Fry:

  • 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
  • 2 small zucchinis cut into thin, short strips
  • 2 small carrots 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 food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth. 
  • Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    THE SAUCE!! Genius. I’ve been testing/sneaking in Whole30 recipes for the fam without their knowledge to find some favs for when we join the January club. 5 stars all round, and already requested for lunches next week!

  2. This was such a hit! I used the leftovers to make a french dip-ish sandwich. Toasted bread and used mozzarella to keep everything together then served it with a dipping bowl and small spoon. YUM!

    Do you know what other proteins will pair with the sauce?

  3. 5 stars
    This is SO GOOD. I only made two adjustments, I did chicken breast instead of thighs and I added a little less tahini and a little more mustard powder because I LOVE mustard. It was SO SO GOOD. I ate it all week over some jasmine rice.

    1. Oops I meant to say I also subbed a little soy cause from coconut aminos because I ran out (about half and half) and I did powdered ginger because I ran out of fresh too. It was still amazing!

  4. Can’t wait to try – silly question before I start – when you have so few ingredients for the sauce how can you use food processor? Doesn’t it not blend well if you don’t have critical mass? Thanks for advice – I always struggle with this step!!! I end ip having too much of the ingredients stuck to side of processor and not enough blended. Can / should I use a vitamix instead? Thanks

    1. If you have a really big food processor, that could be the case! I recommend doubling the recipe if needed (it freezes fine!) or using an immersion blender in a wide mouth jar!

  5. I am not a seasoned cook by any means but wow- this was amazing! I was impressed at how easy it was to make a hibachi style meal at my own home. And the taste… AMAZING. Will defiantly be making this again. Thanks Alex!

  6. I’ve made this many many times. Now I have a baby… perfect meal for BLW! Easy to accommodate for it.

  7. 5 stars
    What an AWESOME recipe and meal. It’s perfect for a quick, healthy, and delicious weeknight dinner. Husband and kid approved! Oh – do yourself a little favor and make extra magic mustard sauce. It keeps in the fridge and is good on basically anything!