Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble Hibachi Bowls: Spoon a base of fried rice into bowls. Top with hibachi chicken and cooked vegetables.
- 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
