Description
This Hibachi Bowl recipe features flavorful marinated chicken, sautéed vegetables, and savory fried rice topped with yum yum sauce, sesame seeds, and green onions for a delicious Japanese-inspired meal perfect for family dinners or meal prep.
Ingredients
Scale
Chicken and Marinade
- 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
Vegetables
- 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)
Fried Rice
- 3 cups white rice (prepared, leftover is better)
- 1 tablespoon sesame oil
- 2 eggs
- ¼ cup soy sauce
- ¼ teaspoon ground black pepper
Garnishes
- 1 teaspoon sesame seeds
- ½ cup yum yum sauce
- Chopped green onions
Instructions
- Prep the Ingredients: Cut the chicken breasts into 1-inch pieces and season with salt and pepper. Cut zucchini into half moons. Dice the yellow onion.
- Cook the Vegetables: Heat cooking oil in a large skillet over medium-high heat. Add zucchini, sliced mushrooms, and diced onion to the skillet. Season with salt and pepper and sauté for 5-7 minutes, stirring frequently until the vegetables are tender. Remove from skillet and set aside.
- Cook the Hibachi Chicken: Add sesame oil to the same skillet and heat over medium-high. Add chicken pieces and let them sear on one side for 2-3 minutes before stirring. Add soy sauce, hoisin sauce, minced garlic, and minced ginger to coat the chicken. Continue cooking and stirring until the sauce thickens and the chicken reaches an internal temperature of 165˚F (about 4-6 minutes). Remove chicken from skillet.
- Prepare the Fried Rice: Melt butter in the skillet over medium heat. Add diced onion and cook for 3-5 minutes until translucent. Stir in minced garlic. Add prepared rice and mixed frozen vegetables to the pan. Pour in soy sauce and stir well to combine. Let the mixture cook for 2-3 minutes, then push rice to one side of the skillet. Add sesame oil and crack eggs into the empty side; scramble until cooked. Combine eggs into the rice mixture and cook for another 1-2 minutes. Remove from heat.
- Assemble the Hibachi Bowls: Place a base of fried rice in each bowl. Top with the cooked hibachi chicken and sautéed vegetables.
- Garnish and Serve: Drizzle yum yum sauce over the bowl, sprinkle with sesame seeds, and garnish with chopped green onions. Serve immediately.
Notes
- Leftover rice works best for fried rice to avoid mushy texture.
- Adjust soy sauce quantity based on your salt preference.
- You can substitute chicken breast with shrimp or tofu for variations.
- Use fresh vegetables if possible, but frozen mixed vegetables work well too.
- Ensure chicken reaches 165°F internal temperature for safety.
- Yum yum sauce can be found in Asian markets or made at home for an authentic taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Hibachi bowl, chicken hibachi, fried rice, Japanese recipe, stir fry, easy dinner, Asian-inspired bowl
