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