Hibachi Chicken Bowl

A Hibachi Chicken Bowl combines tender, marinated chicken, crisp sautéed vegetables, and steamed rice, all drizzled with a savory-yet-slightly-sweet sauce reminiscent of Japanese steakhouse cooking. This comforting bowl brings the flavors of hibachi dining to your home kitchen with minimal fuss.

Why You’ll Love This Recipe

• Restaurant-quality at home: Enjoy the iconic flavors of a hibachi chicken bowl without the steakhouse price tag.

• Quick and easy: Ready in about 35 minutes from start to finish.

• Customizable: Swap proteins or vegetables to suit your preferences.

• Balanced meal: Protein, carbohydrates, and vegetables in one bowl.

• Meal-prep friendly: Make a batch for lunches or dinners throughout the week.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken thighs

• Soy sauce (or tamari for gluten-free)

• Sesame oil

• Garlic

• Fresh ginger

• Brown sugar

• Rice vinegar

• Cooked white rice

• Onion

• Zucchini

• Carrots

• Broccoli florets

• Button mushrooms

• Vegetable oil

• Salt and black pepper

• Mayonnaise

• Ketchup

• Paprika

• Garlic powder

• Water

• Sesame seeds

• Green onions

directions

1. Marinate the chicken
   In a medium bowl, whisk together soy sauce, sesame oil, garlic, ginger, brown sugar, and rice vinegar. Add the chicken pieces, toss to coat, and let marinate for at least 10 minutes.

2. Cook the chicken
   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Season with salt and pepper and transfer to a plate; keep warm.

3. Sauté the vegetables
   In the same skillet, add the remaining tablespoon of oil. Add the onion, zucchini, carrots, broccoli, and mushrooms. Sauté until the vegetables are tender-crisp, about 5–6 minutes. Season with salt and pepper to taste.

4. Prepare the sauce
   In a small bowl, combine mayonnaise, ketchup, paprika, and garlic powder. Stir in water as needed to reach your desired consistency.

5. Assemble the bowls
   Divide the cooked rice among four bowls. Top each with the sautéed vegetables and cooked chicken. Drizzle with the prepared sauce and garnish with sesame seeds and chopped green onions.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes (plus 10 minutes marinating)

• Cook Time: 15 minutes

• Total Time: 35 minutes

Variations

• Protein swap: Substitute chicken with shrimp, steak, or firm tofu.

• Vegetable mix: Add bell peppers, snap peas, or bok choy for different flavors and textures.

• Sauce alternatives: Try a ginger-sesame dressing, teriyaki glaze, or spicy sriracha mayo.

• Low-carb option: Replace rice with cauliflower rice or zucchini noodles.

storage/reheating

• Refrigeration: Store chicken, vegetables, rice, and sauce separately in airtight containers for up to four days.

• Freezing: Freeze cooked chicken and vegetables (omit sauce) for up to two months; thaw overnight in the refrigerator.

• Reheating: Gently reheat chicken and vegetables in a skillet over medium heat to maintain texture, adding a splash of water if needed. Warm rice in the microwave or on the stovetop, and stir sauce before serving.

FAQs

What can I substitute for chicken thighs?

You may use boneless, skinless chicken breasts for a leaner option; reduce the cooking time by a few minutes to prevent drying.

Can I make this recipe gluten-free?

Yes. Use gluten-free tamari instead of soy sauce and check that other packaged ingredients (ketchup, mayonnaise, seasonings) are certified gluten-free.

Is it possible to prepare components ahead of time?

Absolutely. Marinate the chicken and chop the vegetables up to one day in advance. Store them individually in the refrigerator until ready to cook.

How do I reheat without making the vegetables soggy?

Reheat the chicken and vegetables briefly in a hot skillet rather than the microwave to preserve their crispness.

Can I use brown rice or another grain?

Certainly. Brown rice, quinoa, farro, or cauliflower rice all work well and can add different textures and nutritional benefits.

How spicy is the sauce?

The base sauce is mild. For heat, stir in a dash of Sriracha or a pinch of crushed red pepper flakes.

What is traditional hibachi sauce made of?

Commonly called “yum yum” sauce, it features mayonnaise, ketchup, paprika, garlic powder, and sometimes rice vinegar or sugar for balance.

Can I add more vegetables?

Yes—feel free to include additional favorites like bell peppers, snow peas, baby corn, or bean sprouts.

How can I prevent rice from sticking?

Use day-old rice or spread freshly cooked rice on a baking sheet to cool slightly before portioning; this helps the grains stay separate.

What side dishes pair well with this bowl?

Miso soup, edamame, seaweed salad, or a simple cucumber salad complement the flavors and texture of a hibachi chicken bowl.

Conclusion

This Hibachi Chicken Bowl delivers the signature taste of Japanese steakhouse cooking in a convenient, customizable home-style meal. Whether you’re serving a family dinner or preparing meals for the week, its balanced combination of protein, vegetables, and rice makes it a satisfying choice. Feel free to adapt the proteins, vegetables, or sauces to suit your palate, and enjoy a restaurant-quality experience right at home.