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5.0 from 3 votes

Hibachi Bowls

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 Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 855 kcal
Course: Dinner
Cuisine: Asian

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:
    Cup of Yum
  1. Cut the chicken breast in 1 inch pieces and season with salt and pepper.
  2. Cut zucchini in half moons. Dice the onion.
To make the hibachi chicken
  1. Heat cooking oil over medium high heat in a large skillet.
  2. 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.
  3. 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.
  4. 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
  1. Add butter and onion to the skillet. Cook 3-5 minutes or until onion becomes translucent. Add the garlic and mix to combine.
  2. 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
  1. Create a base of fried rice in the bowl. Top with hibachi chicken and vegetables.
  2. 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

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

% 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.