Hibachi Chicken Bowl
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
marinate
15 mins
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Total Time
55 mins
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Servings
4
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Calories
526 kcal
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Course
Main Course
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Cuisine
Japanese
Hibachi Chicken Bowl
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Easy and healthy sauteed chicken recipe made Hibachi style with sauteed veggies and white rice.
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Ingredients
Hibachi sauce:
- 1/2 cup light Mayo
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Dijon mustard
Hibachi chicken:
- 1.2 lb. chicken breasts diced
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic minced
- 2 tsp fresh minced ginger
Veggies & rice:
- 1 tbsp olive oil
- 1 carrot thinly sliced
- 1 cup crimini or button mushrooms sliced in half
- 1 yellow onion chopped
- 1 zucchini chopped
- 1 tbsp light soy sauce
- salt & pepper to taste
- 1 cup jasmine or basmati rice cooked or steamed
- 2 tsp sesame seeds to sprinkle
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Instructions
- Mix all the sauce ingredients to a bowl and set aside.
- Cut the chicken into dice and chop the onion and zucchini into chunks. Thinly slice the carrots and cut mushrooms in half.
- In a large mixing bowl gather diced chicken, sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger, mix until well combined.
- Refrigerate and let marinate for 15 minutes. Heat a heavy skillet over medium-high heat. Add marinated chicken and cook until evenly golden brown about 10-12 minutes.
- While the chicken is cooking prepare rice; place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear, make sure to rub with your hands to remove the dusty starch.
- In a pot bring 2 cups of water to a boil. Stir in rice and some salt. Mix well and let the rice simmer slightly while keeping the pot covered.
- Check after 10 minutes to see if the rice is tender. Let the rice cook until rice is cooked and all of the liquid is absorbed, about 15-17minutes. When the rice is cooked, turn off the heat and fluff with a fork; let sit at room temperature.
- Once the chicken is done, remove it from the pan to a plate and set it aside. Add olive oil to the pan and heat until shimmering hot.
- Add chopped veggies, soy sauce, some salt & pepper. Cook stirring occasionally until slightly golden and slightly softened. About 2-3 minutes.
- Stir in the chicken and cook until heated through.
- For assembling, divide the chicken and rice and among 4 serving bowls. Drizzle hibachi sauce on top and sprinkle with sesame seeds. Enjoy!
Notes
- You can take this hibachi chicken dinner a step further by turning the white rice into fried rice with peas, carrots, and fried scrambled eggs.
- To make this dish lighter and grain-free, you can use cauliflower rice.
- Cut the chicken cubes as close to the same size as possible to ensure even cooking.
- Remove the chicken from the pan as soon as it's finished cooking so it doesn't dry out.
- For a saucier dish, double the sauce recipe.
- Make this with a different protein. Try shrimp or lean beef.
- Store leftovers in an airtight container and store in the fridge for up to 4 days.
- Consider using precooked microwavable rice if pressed for time or cook the rice ahead to reduce the cooking time.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
52g
(17%)
Protein
37g
(74%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
1564mg
(65%)
Potassium
932mg
(27%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2710IU
(54%)
Vitamin C
15mg
(17%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 1564mg | 65% |
| Potassium | 932mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2710IU | 54% |
| Vitamin C | 15mg | 17% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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