Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Introduction

Hibachi Bowls bring the flavors of Japanese hibachi cooking right to your kitchen. With tender chicken, savory vegetables, and flavorful fried rice, this dish is both satisfying and easy to make. It’s perfect for a weeknight dinner or a casual gathering.

Ingredients

• 2 pounds chicken breast
• Salt and pepper
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cooking oil
• 1 yellow onion
• 1 pound zucchini
• 8 ounces sliced mushrooms
• 2 tablespoons butter
• 1 yellow onion (diced)
• 1 tablespoon minced garlic
• 3 cups white rice (prepared, leftover is better)
• 12 ounces mixed vegetables (frozen)
• 1 tablespoon sesame oil
• 2 eggs
• ¼ cup soy sauce
• ¼ teaspoon ground black pepper
• 1 teaspoon sesame seeds
• ½ cup yum yum sauce
• Chopped green onions

Instructions

1. Step 1: Cut the chicken breast into 1-inch pieces and season with salt and pepper. Cut zucchini into half moons and dice the onion.
2. Step 2: Heat cooking oil over medium-high heat in a large skillet. Add the zucchini, mushrooms, and diced onion. Season with salt and pepper and cook for 5-7 minutes, stirring regularly, until vegetables are tender. Remove vegetables and set aside.
3. Step 3: Add sesame oil to the same pan and heat. Add the chicken pieces and let them sear on one side for 2-3 minutes before stirring.
4. Step 4: Add soy sauce, hoisin sauce, minced garlic, and minced ginger to the chicken. Stir to coat and continue cooking until the sauce reduces and the chicken reaches an internal temperature of 165˚F, about 4-6 minutes. Remove chicken from the skillet.
5. Step 5: In the same skillet, melt butter and add diced onion. Cook for 3-5 minutes until translucent, then add minced garlic and stir to combine.
6. Step 6: Add the cooked rice and mixed vegetables to the skillet. Pour in the soy sauce and stir well. Cook for 2-3 minutes, then push the rice mixture to one side.
7. Step 7: Add sesame oil and crack the eggs into the empty side of the skillet. Cook the eggs until done, then stir them into the rice mixture. Cook for another 1-2 minutes and remove from heat.
8. Step 8: To assemble, create a base of fried rice in each bowl. Top with hibachi chicken and cooked vegetables.
9. Step 9: Garnish with yum yum sauce, sesame seeds, and chopped green onions to taste.

Tips & Variations

• Use leftover rice for the fried rice to get the best texture and prevent sogginess.
• Substitute chicken with shrimp or tofu for a different protein option.
• Adjust the amount of soy and hoisin sauce to taste, depending on your preference for saltiness and sweetness.
• Try adding other vegetables like bell peppers or snap peas for extra color and crunch.

Storage

Store leftover Hibachi Bowls in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or soy sauce during reheating helps keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can use brown rice or jasmine rice. Keep in mind that cooking times and texture might vary slightly, but leftover rice works best for fried rice.

Is it necessary to use yum yum sauce?

No, yum yum sauce adds a delicious tangy flavor, but you can substitute with sriracha mayo, teriyaki sauce, or simply serve without sauce according to your preference.

Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

Delicious and easy-to-make Hibachi Bowls featuring flavorful sesame-ginger chicken, sautéed vegetables, and savory fried rice, all topped with a tangy yum yum sauce and garnished with sesame seeds and green onions.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 pounds chicken breast
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cooking oil

Vegetables

• 1 yellow onion (sliced)
• 1 pound zucchini (cut into half moons)
• 8 ounces sliced mushrooms
• Salt and pepper, to taste

Fried Rice

• 2 tablespoons butter
• 1 yellow onion (diced)
• 1 tablespoon minced garlic
• 3 cups white rice (prepared; leftover rice is preferable)
• 12 ounces mixed vegetables (frozen)
• 1 tablespoon sesame oil
• 2 eggs
• ¼ cup soy sauce
• ¼ teaspoon ground black pepper

Garnishes and Sauce

• 1 teaspoon sesame seeds
• ½ cup yum yum sauce
• Chopped green onions

Instructions

1. Prepare Ingredients: Cut the chicken breasts into 1-inch pieces and season them with salt and pepper. Cut the zucchini into half moons and slice the onion.
2. Cook the Vegetables: Heat cooking oil in a large skillet over medium-high heat. Add the sliced yellow onion, zucchini, and mushrooms. Season lightly with salt and pepper and sauté for 5-7 minutes, stirring regularly until vegetables are tender. Remove from skillet and set aside.
3. Cook Hibachi Chicken: Add sesame oil to the hot skillet. Add the chicken pieces and sear them on one side for 2-3 minutes before stirring. Add soy sauce, hoisin sauce, minced garlic, and minced ginger, stirring to coat the chicken. Continue to cook and stir for 4-6 minutes until the sauce reduces and the chicken reaches an internal temperature of 165°F. Remove chicken from skillet.
4. Prepare Fried Rice: In the same skillet, melt butter over medium heat. Add diced onion and cook for 3-5 minutes until translucent. Add minced garlic and stir to combine. Add the prepared rice and frozen mixed vegetables, then pour soy sauce over the mixture. Stir and cook for 2-3 minutes. Push the rice mixture to one side of the skillet, add sesame oil and crack the eggs into the empty side. Scramble the eggs until cooked, then stir everything together and cook for another 1-2 minutes. Remove from heat.
5. Assemble Hibachi Bowls: In serving bowls, create a base layer of fried rice. Top with the hibachi chicken and sautéed vegetables. Garnish with yum yum sauce, sesame seeds, and chopped green onions as desired.

Notes

• Leftover rice works best for fried rice to prevent clumping.
• Adjust soy sauce and hoisin sauce amounts to taste preferences.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Yum yum sauce can be store-bought or homemade depending on preference.
• Vegetables can be varied based on availability or preference.

Keywords: Hibachi bowls, hibachi chicken, fried rice, Japanese-inspired bowl, sesame chicken, stovetop hibachi, homemade hibachi, easy dinner bowl