Whole30 Japanese Style Hibachi Chicken & Shrimp Sauce

It’s another Whole30 recipe! This has been my most-liked, most-commented, and most-requested Whole30 meal I’ve posted on Instagram since we started the Whole30. I’m obsessed with Japanese hibachi chicken. OBSESSED. So, I had to find a way to make it compliant.

The recipe has three parts, so this post is a bit of a doozy. Also, a confession of mine: I HATE taking photos for recipe posts. I just do. I can’t stop and take pictures of each step and the lighting in our kitchen is terrible.

Not to mention, when I read recipe posts on a blog, I skip past all of the pictures and witty banter to get to the actual ingredient list and set of instructions.


Whole30 Hibachi Chicken with Japanese Sweet Carrots and Whole30 Shrimp Sauce


  • 1 pound boneless, skinless chicken breast, diced into equal size chunks
  • 1 tablespoon coconut oil
  • 1/2 onion, diced
  • 1 bag broccoli slaw (one of my favorite ingredients)
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flake
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 cup Coconut Aminos (a magical Whole30 ingredient)
  • 1/4 cup unsweetened apple juice
  • 1 tablespoon compliant vinegar


  1. In a large skillet, melt coconut oil over medium heat.
  2. Add onions and garlic and cook for 2 to 3 minutes.
  3. Add chicken and all of the spices and stir. Cook for 6 to 8 minutes or until chicken is almost done.
  4. Add broccoli slaw and cook for another 2 minutes.
  5. Add coconut aminos, apple juice, and vinegar and cook, over high heat, for 5 minutes to help the sauce reduce. You can add a teaspoon or two of coconut or almond flour to the mixture to help thicken the sauce, if you like.



  • 4-6 carrots, peeled and sliced
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 tablespoons ghee
  • 1/4 cup unsweetened apple juice


  1. Put the carrots, water, and salt into a medium pot over medium high heat and bring to a boil.
  2. Reduce the heat and simmer for 20 to 30 minutes, or until the carrots are fork tender.
  3. Drain the water and reduce the heat to low.
  4. Add the ghee and apple juice and cook for another 10 to 15 minutes over low heat until the carrots are soft and glazed in the buttery apple sauce.


The final ingredient! The most amazing part of the whole meal. You may also know this sauce as white sauce, yum yum sauce, or redneck sauce.



  1. Mix all of the ingredients together and enjoy.
  2. This will keep in the fridge for up to a week.

And there you have it! A Japanese hibachi feast that is totally Whole30 compliant and will make any Benihana teppanyaki cook jealous of your fabulous cooking skills! Enjoy.

Until Next Time,

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