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Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

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★★★★★

4.5 from 98 reviews

This Hibachi Bowls recipe brings the flavors of Japanese teppanyaki right to your kitchen with tender, savory chicken, sautéed vegetables, and flavorful fried rice all topped with signature yum yum sauce, sesame seeds, and fresh green onions for a delicious and satisfying meal.

Ingredients

Scale

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, sliced
  • 1 pound zucchini, sliced into half moons
  • 8 ounces sliced mushrooms
  • Salt and pepper, to taste

Fried Rice

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

Garnish

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

Instructions

  1. 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 slice the yellow onion.
  2. Cook the Vegetables: Heat cooking oil over medium-high heat in a large skillet. Add the sliced zucchini, mushrooms, and onion. Season with salt and pepper and cook for 5 to 7 minutes, stirring regularly until vegetables are tender. Remove from skillet and set aside.
  3. Cook Hibachi Chicken: Add sesame oil to the hot skillet. Place chicken pieces in the pan and let them sear on one side for 2 to 3 minutes before stirring. Add soy sauce, hoisin sauce, minced garlic, and minced ginger to the chicken. Stir to coat and continue cooking, stirring frequently until the sauce thickens and chicken reaches an internal temperature of 165°F, about 4 to 6 minutes. Remove chicken from skillet and set aside.
  4. Prepare Fried Rice: Add butter and diced onion to the skillet. Cook for 3 to 5 minutes until onion becomes translucent. Stir in the minced garlic and cook briefly to combine flavors.
  5. Add Rice and Vegetables: Add cooked rice and frozen mixed vegetables to the skillet. Pour in soy sauce and stir everything together. Cook for 2 to 3 minutes, then push the rice mixture to one side of the pan.
  6. Cook the Eggs: Pour sesame oil into the cleared side of the skillet and crack in the eggs. Scramble the eggs until fully cooked, then stir them into the rice mixture. Cook an additional 1 to 2 minutes to blend flavors, then remove skillet from heat.
  7. Assemble the Hibachi Bowls: Start by placing a base of fried rice in each bowl. Top with the cooked hibachi chicken and sautéed vegetables.
  8. Garnish and Serve: Drizzle yum yum sauce over the bowls and sprinkle with sesame seeds and chopped green onions for added flavor and decoration. Serve immediately and enjoy!

Notes

  • For best results, use leftover cooked rice as it fries up better without becoming mushy.
  • Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
  • Feel free to customize the vegetables based on your preference or seasonal availability.
  • Yum yum sauce can be found in most grocery stores or easily made at home with mayonnaise, ketchup, smoked paprika, and a few other ingredients.
  • This dish reheats well and makes excellent leftovers for next-day meals.

Keywords: Hibachi bowls, Japanese chicken bowl, fried rice, teppanyaki style, easy dinner, weeknight meal

Find it online: https://dinewithdylan.com/hibachi-bowls-with-chicken-vegetables-and-fried-rice-recipe/