Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Introduction

Hibachi bowls bring the fun and flavor of Japanese steakhouse cooking right to your kitchen. This dish features tender chicken, savory fried rice, and fresh vegetables, all coated in a delicious glaze. It’s an easy, satisfying meal perfect for weeknights or meal prep.

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 (plus 1 diced yellow onion for fried rice)
• 1 pound zucchini
• 8 ounces sliced mushrooms
• 2 tablespoons butter
• 3 cups white rice (prepared; leftover rice works best)
• 12 ounces mixed frozen vegetables
• 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. Season with salt and pepper. Slice the zucchini into half moons and dice the yellow onion.
2. Step 2: Heat cooking oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and sliced onion, seasoning with salt and pepper. Cook for 5-7 minutes, stirring regularly, until vegetables are tender. Remove and set aside.
3. Step 3: Add sesame oil to the skillet and heat. Add chicken pieces and let them sear on one side for 2-3 minutes before stirring.
4. Step 4: Stir in soy sauce, hoisin sauce, minced garlic, and ginger. Cook while stirring regularly until the sauce thickens and coats the chicken, and the chicken reaches 165°F internally (about 4-6 minutes). Remove from skillet.
5. Step 5: Add butter and diced onion to the skillet. Cook for 3-5 minutes until onion is translucent, then add minced garlic and stir to combine.
6. Step 6: Add rice and frozen mixed vegetables to the skillet. Pour soy sauce over and stir well. Cook for 2-3 minutes, then push rice to one side.
7. Step 7: Drizzle sesame oil into the empty side of the skillet. Crack eggs into that space and cook until done. Stir eggs into the rice mixture and cook for 1-2 more minutes. Remove from heat.
8. Step 8: To assemble, place fried rice as the base in bowls. Top with hibachi chicken and sautéed vegetables.
9. Step 9: Garnish with yum yum sauce, sesame seeds, and chopped green onions. Serve immediately.

Tips & Variations

• Use leftover rice chilled in the fridge for better fried rice texture and to prevent mushiness.
• Swap chicken for shrimp or tofu to customize this bowl for different tastes or dietary needs.
• Add a splash of rice vinegar or a pinch of chili flakes to the fried rice for an extra pop of flavor.
• If you prefer a smokier flavor, try finishing the chicken with a quick broil for a minute or two after cooking.

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 keep the chicken tender, 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 works well but takes longer to cook and may be firmer. Use cooked brown rice and adjust cooking time when making fried rice.

Is there a vegetarian version of this hibachi bowl?

Absolutely! Replace chicken with tofu or extra vegetables. Use vegetable broth and omit any meat-based sauces if needed.

Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This delicious Hibachi Bowls recipe features tender chicken breast seasoned and cooked with a flavorful blend of soy and hoisin sauces, served over savory vegetable fried rice. Perfectly sautéed vegetables and a savory fried rice base topped with sesame seeds, yum yum sauce, and green onions create a restaurant-style meal that you can easily prepare at home using a skillet.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese-American

Ingredients

Scale 1x2x3x

For the Hibachi Chicken

• 2 pounds chicken breast, cut into 1-inch pieces
• 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

For the Fried Rice

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

For Garnish

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

Instructions

1. Prep the chicken and vegetables: Cut chicken breast into 1-inch pieces and season with salt and pepper. Slice zucchini into half moons and dice the onion.
2. Cook the vegetables: Heat cooking oil in a large skillet over medium-high heat. Add chopped vegetables (yellow onion, zucchini, mushrooms) and season with salt and pepper. Cook for 5-7 minutes, stirring regularly until tender. Remove the cooked vegetables from the skillet and set aside.
3. Cook the hibachi chicken: Add sesame oil to the skillet and heat. Add the chicken pieces and let them sear undisturbed on one side for 2-3 minutes, then stir. Add soy sauce, hoisin sauce, minced garlic, and minced ginger. Stir to coat the chicken thoroughly. Continue to cook, stirring regularly until the sauce reduces and coats the chicken and chicken reaches an internal temperature of 165°F (approximately 4-6 minutes). Remove chicken from the skillet and set aside.
4. Prepare fried rice: In the same skillet, add butter and diced onion. Cook for 3-5 minutes until the onion becomes translucent. Add minced garlic and stir to combine. Add rice and mixed frozen vegetables, then pour in soy sauce and stir well to combine. Cook for 2-3 minutes.
5. Cook the egg in the fried rice: Push the rice mixture to one side of the skillet. Add sesame oil to the empty side and crack eggs into it. Scramble until cooked, then stir eggs into the rice mixture. Continue cooking for 1-2 more minutes. Remove skillet from heat.
6. Assemble Hibachi Bowls: Build your bowl with a base of vegetable fried rice. Top with the hibachi chicken and cooked vegetables. Garnish with yum yum sauce, sprinkle sesame seeds, and chopped green onions as desired.

Notes

• For best results, use leftover cooked rice chilled in the refrigerator; this helps prevent the rice from becoming mushy when fried.
• You can substitute chicken breast with shrimp or tofu for variations.
• Adjust soy sauce quantity to taste, especially if using low-sodium versions.
• Yum yum sauce can be homemade or store-bought; it adds a creamy, tangy flavor that really complements the dish.
• Ensure chicken is cooked to an internal temperature of 165°F for food safety.

Keywords: Hibachi bowl, chicken hibachi, fried rice, Japanese skillet meal, easy hibachi recipe, homemade hibachi