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Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/hibachi-bowls-with-chicken-vegetables-and-fried-rice-recipe/