Dinner

Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe

Name: Hibachi Bowls with Chicken, Vegetables, and Fried Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
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; 1 pound zucchini; 8 ounces sliced mushrooms; Salt and pepper, to taste; 2 tablespoons butter; 1 yellow onion, diced; 1 tablespoon minced garlic; 12 ounces mixed vegetables (frozen); 3 cups white rice (prepared, leftover is better); 1 tablespoon sesame oil; 2 eggs; ¼ cup soy sauce; ¼ teaspoon ground black pepper; 1 teaspoon sesame seeds; ½ cup yum yum sauce; Chopped green onions

ByEthan Lark March 5, 2026March 5, 2026

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Introduction

Hibachi Bowls bring the flavors of a Japanese steakhouse right to your kitchen with juicy chicken, savory vegetables, and flavorful fried rice. This dish is quick to prepare and perfect for a satisfying weeknight meal.

The dish is served in a white bowl featuring several distinct sections: on the left side, there is a layer of golden brown fried rice mixed with small pieces of carrots and peas; in the center, there are chunks of grilled chicken coated with a light, creamy sauce, showing a tender and slightly charred texture; on the right side, some cooked zucchini slices and shredded pale cabbage provide color contrast, with the cabbage appearing fresh and crisp. The spoon resting inside the bowl adds depth to the scene, and the background has a soft focus with a white marbled texture visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breast
Salt and pepper
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
1 pound zucchini
8 ounces sliced mushrooms
2 tablespoons butter
1 yellow onion (diced)
1 tablespoon minced garlic
3 cups white rice (prepared, leftover is better)
12 ounces mixed vegetables (frozen)
1 tablespoon sesame oil
2 eggs
¼ cup soy sauce
¼ teaspoon ground black pepper
1 teaspoon sesame seeds
½ cup yum yum sauce
Chopped green onions

Instructions

Step 1: Cut the chicken breast into 1-inch pieces and season with salt and pepper. Slice zucchini into half moons and dice the onions.
Step 2: Heat 1 tablespoon cooking oil over medium-high heat in a large skillet. Add the zucchini, mushrooms, and sliced onion. Season with salt and pepper and cook for 5-7 minutes, stirring often, until the vegetables are tender. Remove and set aside.
Step 3: Add 1 tablespoon sesame oil to the skillet. When hot, add the chicken pieces and let them sear without stirring for 2-3 minutes. Then stir to cook evenly.
Step 4: Stir in 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon minced garlic, and 1 teaspoon minced ginger. Cook, stirring regularly, until the sauce thickens and coats the chicken and the chicken is cooked through (internal temperature of 165°F), about 4-6 minutes. Remove chicken from skillet.
Step 5: For the fried rice, add 2 tablespoons butter and the diced onion to the skillet. Cook for 3-5 minutes until onions are translucent, then add 1 tablespoon minced garlic and stir.
Step 6: Add the prepared white rice and frozen mixed vegetables. Pour in ¼ cup soy sauce and stir to combine. Let cook for 2-3 minutes, then push the rice mixture to one side.
Step 7: Pour 1 tablespoon sesame oil into the empty side of the skillet. Crack 2 eggs into the pan and cook, stirring, until the eggs are done. Combine the eggs with the rice and cook for 1-2 more minutes. Remove from heat.
Step 8: To assemble, spoon the fried rice into bowls. Top with the hibachi chicken and cooked vegetables.
Step 9: Garnish with yum yum sauce, sesame seeds, and chopped green onions to taste.

Tips & Variations

Use leftover rice for better texture in the fried rice, as fresh rice can be too soft and sticky.
Substitute chicken with shrimp or tofu for variation.
Add a splash of rice vinegar or a pinch of red pepper flakes for extra tang or heat.

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. Avoid overcooking to maintain the texture of chicken and vegetables.

How to Serve

A round white bowl contains a layered meal starting with cooked brown rice mixed with small diced orange carrots and peas on the left side. On top of the rice and taking the front center is a layer of grilled chicken pieces covered lightly with a creamy beige sauce. Mixed behind the chicken and extending further back in the bowl are browned sautéed zucchini slices and small mushrooms in a similar creamy sauce. On the far right edge of the bowl, a pile of thinly shredded pale green cabbage adds a fresh, crunchy texture. A silver spoon is partially inserted into the bowl from the right side. The bowl sits on a white marbled surface with a blurred garlic bulb in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well but may require a longer cooking time for the fried rice step. Using pre-cooked, chilled brown rice will give the best results.

How do I make the yum yum sauce?

Yum yum sauce is a creamy, slightly tangy sauce often made from mayonnaise, tomato paste or ketchup, garlic powder, paprika, sugar, and rice vinegar. Many recipes are available online if you want to make it from scratch.