Hibachi-Inspired Chicken & Vegetables with Yum Yum Sauce

(Gluten Free, Keto, Whole30)


Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4-6 servings


Chicken & Vegetables

1 lb Chicken Breast, medium diced

1 medium Red Onion, sliced

1 large Zucchini, chopped

1 large Yellow Squash, chopped

2 tsp Garlic, minced

2 tbsp Roasted Sesame Oil

2 tbsp Coconut Aminos

1 tbsp Apple Cider Vinegar


Paleo Yum Yum Sauce

1/2 cup Whole30 Compliant Mayonnaise

2 tbsp Noble Made Tomato Ketchup

2 tbsp Apple Cider Vinegar

3 tbsp Coconut Aminos



    1. Prepare chicken breast by cutting it into 3/4inch cubes. Slice the zucchini into 1/2 inch rounds, then cut into quarters. Cut the onion into long slices 1/4 inch wide.  Add all chopped ingredients to a bowl along with the minced garlic.
    2. To the bowl with the chicken and vegetables, add in sesame oil, Coconut Aminos, and apple cider vinegar. Toss fully until the mixture is fully coated.
    3. Preheat your air fryer to 375°F for 3-5 minutes. Once preheated, add the chicken and vegetable mixture. Toss every 5-8 minutes or until chicken and vegetables are cooked through. This will take roughly 20-30 minutes depending on the size of your vegetables.
    4. Remove from air fryer with tongs, add yum yum sauce on the side or drizzle on top. Serve hot.

Paleo Yum Yum Sauce Instructions

    1. In a small bowl, add mayo, Noble Made Tomato Ketchup, apple cider vinegar, and Coconut Aminos
    2. Stir or whisk until fully combined. Add a touch of water if sauce is too thick.
    3. Store in an airtight container or jar for up to 1 week.

This recipe was created by Valerie Skinner of Thyme and Joy.