Introduction

Hibachi Bowls offer a flavorful and satisfying meal inspired by classic Japanese teppanyaki cooking. Featuring tender chicken, savory vegetables, and delicious fried rice, this dish is perfect for a quick weeknight dinner or a fun family meal.

Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe - Recipe Image

Ingredients

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
1 yellow onion, diced
1 pound zucchini, cut into half moons
8 ounces sliced mushrooms
2 tablespoons butter
3 cups cooked white rice (leftover rice works best)
12 ounces mixed vegetables (frozen)
2 eggs
¼ cup soy sauce
¼ teaspoon ground black pepper
1 teaspoon sesame seeds
½ cup yum yum sauce
Chopped green onions, for garnish

Instructions

Step 1: Cut the chicken breast into 1-inch pieces and season with salt and pepper. Dice the onion and slice zucchini into half moons.
Step 2: Heat cooking oil in a large skillet over medium-high heat. Add the zucchini, mushrooms, and half of the diced onion; season with salt and pepper. Cook for 5-7 minutes, stirring regularly, until vegetables are tender. Remove them from the skillet and set aside.
Step 3: Add sesame oil to the hot skillet. Place the chicken pieces in the pan and let them sear without stirring for 2-3 minutes. Then stir to cook evenly.
Step 4: Add soy sauce, hoisin sauce, minced garlic, and ginger to the chicken. Stir to coat the chicken evenly, cooking until the sauce thickens and chicken reaches an internal temperature of 165˚F, about 4-6 minutes. Remove the chicken from the skillet.
Step 5: To make the fried rice, melt butter in the same skillet. Add the remaining diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and stir to combine.
Step 6: Add cooked rice and mixed vegetables to the skillet. Pour soy sauce over the mixture and stir well. Let cook for 2-3 minutes, then push the rice to one side of the skillet.
Step 7: Pour sesame oil into the cleared space, crack in the eggs, and cook until set. Stir the eggs into the rice mixture and cook for another 1-2 minutes. Remove from heat.
Step 8: To assemble the bowls, create a base of fried rice, then top with hibachi chicken and cooked vegetables.
Step 9: Garnish with yum yum sauce, sesame seeds, and chopped green onions before serving.

Tips & Variations

Use leftover cooked rice for the fried rice; it helps prevent clumping and makes the texture better.
Swap chicken breast for shrimp or tofu for a different protein option.
Add other vegetables like bell peppers or snap peas for added crunch and color.
Adjust the amount of garlic and ginger to suit your taste preference.
For an extra spicy kick, add a splash of sriracha or chili oil to the sauce.

Storage

Store leftover hibachi bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, stirring occasionally to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used as a healthier alternative, but note it may take longer to cook and has a different texture that affects the overall dish.

What is yum yum sauce, and can I make it at home?

Yum yum sauce is a creamy, slightly tangy Japanese-style dipping sauce often served with hibachi dishes. It typically contains mayonnaise, ketchup, garlic powder, and paprika. You can find many easy homemade recipes online if you prefer to make it yourself.

Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Print Recipe

★★★★★

4.9 from 55 reviews

This Hibachi Bowls recipe is a delightful combination of tender chicken breast, savory vegetables, and flavorful fried rice, all cooked in a skillet for a restaurant-quality meal at home. Infused with soy and hoisin sauces, garlic, and ginger, this dish offers a well-balanced taste of savory, sweet, and umami flavors. Finished with yum yum sauce, sesame seeds, and fresh green onions, these bowls are perfect for a quick and satisfying weeknight dinner.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese-American

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 (diced)
1 pound zucchini (cut into half moons)
8 ounces sliced mushrooms
Salt and pepper, to taste
2 tablespoons butter

Fried Rice

3 cups white rice (prepared, preferably leftover)
12 ounces mixed vegetables (frozen)
1 tablespoon sesame oil
2 eggs
¼ cup soy sauce
¼ teaspoon ground black pepper

Garnishes

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

Instructions

Prep the Chicken and Vegetables: Cut the chicken breast into 1-inch pieces and season with salt and pepper. Slice the zucchini into half moons and dice the yellow onion, setting them aside for later use.
Cook the Vegetables: Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet. Once hot, add the zucchini, sliced mushrooms, and diced onion. Season with salt and pepper and cook for 5-7 minutes while stirring regularly until the vegetables become tender. Remove the cooked vegetables from the skillet and set aside.
Cook the Hibachi Chicken: Add 1 tablespoon of sesame oil to the same skillet and heat. Add the seasoned chicken pieces and sear without stirring for 2-3 minutes to get a nice crust, then stir. Add 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon minced garlic, and 1 teaspoon minced ginger to the pan. Stir to coat the chicken and continue cooking, stirring frequently, until the sauce reduces and coats the chicken and the internal temperature reaches 165˚F, about 4-6 minutes. Remove the chicken from the skillet.
Prepare the Fried Rice: In the same skillet, add 2 tablespoons butter and diced onion. Cook for 3-5 minutes until the onions are translucent. Add 1 tablespoon minced garlic and mix well. Next, add the 3 cups prepared white rice and 12 ounces frozen mixed vegetables. Pour ¼ cup soy sauce and stir to combine. Let cook for 2-3 minutes. Push the rice mixture to one side of the skillet and add 1 tablespoon sesame oil and 2 eggs to the empty space. Cook the eggs until done, then stir them into the rice mixture. Cook an additional 1-2 minutes. Remove the fried rice from heat.
Assemble the Hibachi Bowls: Create a base layer of the cooked fried rice in each serving bowl. Top with the hibachi chicken and cooked vegetables. Garnish with ½ cup yum yum sauce, 1 teaspoon sesame seeds, and chopped green onions for added flavor and a beautiful presentation.

Notes

Using leftover rice enhances the texture of fried rice by keeping it less sticky.
Ensure the chicken reaches an internal temperature of 165˚F for safe consumption.
Adjust the amount of soy and hoisin sauce based on your preferred level of saltiness and sweetness.
Yum yum sauce can be store-bought or homemade for a fresher option.
To keep vegetables crisp, avoid overcooking them when stir-frying.

Keywords: Hibachi Bowls, Chicken Hibachi, Fried Rice, Japanese inspired, Weeknight dinner, Stir Fry chicken, Vegetable skillet