Hibachi Bowls
User Reviews
5.0
3 reviews
Excellent
Hibachi Bowls
Report
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!
Share:
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:
- 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.
- 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.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Chicken: You can substitute boneless, skinless chicken thighs.
Nutrition Information
Show Details
Calories
855kcal
(43%)
Carbohydrates
93g
(31%)
Protein
48g
(96%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
169mg
(56%)
Sodium
1515mg
(63%)
Potassium
1243mg
(36%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
3285IU
(66%)
Vitamin C
26mg
(29%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Calories | 855kcal | 43% |
| Carbohydrates | 93g | 31% |
| Protein | 48g | 96% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 169mg | 56% |
| Sodium | 1515mg | 63% |
| Potassium | 1243mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3285IU | 66% |
| Vitamin C | 26mg | 29% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
