Hibachi Bowls

A hibachi bowl in a white bowl with a silver spoon.

5 from 1 vote

With tender, bite-size, flavorful chicken plus sautéed veggies and fried rice, these fast and easy hibachi bowls are simple to make and use only a single skillet. Perfect for meal-prep and weeknight dinners!

Prep Time15

Cook Time15

Total Time30

Servings: Servings

Calories: 855kcal

Ingredients

For the Hibachi Chicken

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

For the Hibachi Vegetables

1 tablespoon cooking oil
1 yellow onion
1 pound zucchini
8 ounces sliced mushrooms
Salt and pepper

For the Fried Rice

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

Toppings

1 teaspoon sesame seeds
½ cup yum yum sauce
chopped green onions

Instructions

To prep:

Cut the chicken breast in 1 inch pieces and season with salt and pepper.
Cut zucchini in half moons. Dice the onion.

To make the hibachi chicken

Heat cooking oil over medium high heat in a large skillet.
Once hot, add the vegetables and season with salt and pepper. Cook for about 5-7 minutes, stirring regularly until the vegetables are tender.
Then remove the vegetables and set aside.
Add the sesame oil to the pan to heat. Once hot add the chicken pieces to the pan. Let sit on one side 2-3 minutes to sear, then stir.
Add the soy sauce, hoisin sauce, garlic, and ginger to the chicken and mix to coat the chicken.
Continue to cook, stirring regularly, until the sauce reduces to coat the chicken, and the chicken is done (165˚F internal temp,) about 4-6 minutes. Remove chicken from skillet.

To make the fried rice

Add butter and onion to the skillet. Cook 3-5 minutes or until onion becomes translucent. Add the garlic and mix to combine.
Add the rice and vegetables them pour the soy sauce into the skillet and stir to combine. Let cook 2-3 minutes, then push to one side and add the sesame oil and egg and cook until done.
Stir the egg into the mixture and cook 1-2 more minutes, then remove from heat.

To assemble Hibachi Bowls

Create a base of fried rice in the bowl. Top with hibachi chicken and vegetables.
Garnish with your choice of yum yum sauce, sesame seeds and chopped green onion.

Notes

Substitutions:

Chicken: You can substitute boneless, skinless chicken thighs.

How to Store: Separate leftovers or meal-prep hibachi bowls into meal-size portions and place in an airtight container. Refrigerate for up to 4 days.

How to Freeze: You can freeze hibachi bowls after cooking. Just place in an airtight container or freezer bag, and freeze for up to a month. Thaw overnight in the fridge, then follow the reheating instructions below.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition