Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Introduction

Hibachi Bowls bring the flavors of Japanese hibachi grill right into your kitchen in a simple, satisfying way. This dish features tender chicken, flavorful vegetables, and savory fried rice all topped with a delicious yum yum sauce. It’s a perfect meal for any day of the week.

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
• 8 ounces sliced mushrooms
• 2 tablespoons butter
• 3 cups white rice (prepared, leftover preferred)
• 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

1. Step 1: Cut the chicken breast into 1-inch pieces and season with salt and pepper. Slice the zucchini into half moons and dice the onion.
2. Step 2: Heat cooking oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and half of the diced onion. Season with salt and pepper and cook for 5–7 minutes until tender. Remove vegetables and set aside.
3. Step 3: Add sesame oil to the skillet. Once hot, add chicken pieces and let them sear undisturbed for 2–3 minutes. Stir and cook for another few minutes.
4. Step 4: Stir in soy sauce, hoisin sauce, minced garlic, and minced ginger. Cook, stirring regularly, until sauce reduces slightly and chicken reaches an internal temperature of 165°F (about 4–6 minutes). Remove chicken and set aside.
5. Step 5: To make the fried rice, add butter and the remaining diced onion to the skillet. Cook for 3–5 minutes until translucent. Add minced garlic and stir to combine.
6. Step 6: Add cooked rice and mixed vegetables to the skillet. Pour in soy sauce and stir well. Cook for 2–3 minutes, then push rice to one side of the pan.
7. Step 7: Add sesame oil and crack eggs into the empty side of the skillet. Scramble eggs until cooked, then mix them into the rice. 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 before serving.

Tips & Variations

• Use leftover rice for better fried rice texture that prevents clumping.
• Substitute chicken with shrimp or tofu for a different protein option.
• Add other vegetables like bell peppers or snap peas for extra color and crunch.
• Adjust the amount of soy and hoisin sauce to control the saltiness and sweetness.

Storage

Store leftover Hibachi Bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To maintain the best texture, avoid overcooking when reheating.

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. Just keep in mind that it has a different texture and longer cooking time if making it from scratch.

What is yum yum sauce and where can I find it?

Yum yum sauce is a creamy, slightly sweet Japanese-style dipping sauce often served with hibachi dishes. You can find it in Asian markets or make it at home using mayonnaise, ketchup, garlic powder, paprika, and a touch of sugar.

Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Print Recipe

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4.5 from 135 reviews

This Hibachi Bowls recipe features tender, flavorful chicken breast cooked with a savory blend of soy and hoisin sauces, paired with stir-fried vegetables and classic fried rice. Garnished with yum yum sauce, sesame seeds, and green onions, this dish brings the beloved flavors of Japanese hibachi-style cooking right into your kitchen for a quick and delicious meal.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Hibachi Chicken

• 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, sliced into half moons
• 8 ounces sliced mushrooms
• Salt and pepper, to taste
• 2 tablespoons butter

Fried Rice

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

Garnish

• ½ cup yum yum sauce
• Chopped green onions

Instructions

1. Prepare Ingredients: Cut the chicken breast into 1-inch pieces and season with salt and pepper. Slice zucchini into half moons and dice the onion.
2. Cook Vegetables: Heat cooking oil in a large skillet over medium-high heat. Add the zucchini, mushrooms, and diced onion, seasoning with salt and pepper. Cook for 5-7 minutes, stirring regularly, until the vegetables are tender. Remove vegetables from skillet and set aside.
3. Cook Hibachi Chicken: Add sesame oil to the skillet and heat. Add the seasoned chicken pieces and sear without stirring for 2-3 minutes. Stir and then add soy sauce, hoisin sauce, minced garlic, and minced ginger. Continue cooking, stirring frequently, until the sauce thickens and coats the chicken and the internal temperature reaches 165°F (about 4-6 minutes). Remove chicken from skillet.
4. Make Fried Rice: In the same skillet, add butter and diced onion; cook for 3-5 minutes until onions become translucent. Add minced garlic and stir to combine. Add the cooked rice and frozen mixed vegetables, then pour in soy sauce and stir well. Let cook for 2-3 minutes. Push the rice mixture to one side of the skillet, add sesame oil and crack in the eggs on the cleared side. Cook eggs until done, then scramble and mix into the rice. Cook an additional 1-2 minutes, then remove from heat.
5. Assemble Hibachi Bowls: Spoon a base of fried rice into bowls. Top with hibachi chicken and cooked vegetables.
6. Garnish and Serve: Drizzle with yum yum sauce, sprinkle with sesame seeds, and garnish with chopped green onions before serving.

Notes

• For best texture, use leftover rice that has been refrigerated overnight.
• Adjust seasoning and soy sauce quantity to taste for a less salty or more intense flavor.
• You can substitute chicken breast with shrimp or tofu for variation.
• Yum yum sauce can be homemade or purchased pre-made from Asian grocery stores.
• Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Keywords: hibachi bowls, hibachi chicken, fried rice, Japanese recipe, stove-top hibachi, soy sauce chicken, easy dinner