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