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Hibachi Chicken Bowl

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A quick and flavorful hibachi‐style chicken bowl featuring tender grilled chicken and crisp sautéed vegetables over steamed rice, finished with a savory garlic-soy hibachi sauce.

Ingredients

Scale
  • 2 cups cooked white or brown rice
  • 1 lb boneless, skinless chicken breast, cut into 1″ cubes
  • 2 tbsp vegetable oil, divided
  • 1 small onion, sliced
  • 1 zucchini, sliced into half-moons
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 4 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp mirin (optional)
  • 1 tbsp butter
  • Salt and pepper, to taste
  • Sesame seeds, for garnish

Instructions

  1. Heat 1 tbsp oil in a large skillet or grill pan over medium-high heat. Season chicken with salt and pepper.
  2. Add chicken to the pan and cook, turning occasionally, until golden and cooked through, about 6–8 minutes. Remove and set aside.
  3. In the same pan, add the remaining oil and butter. Sauté garlic and ginger for 30 seconds until fragrant.
  4. Add onion, carrot, zucchini, broccoli, and mushrooms. Cook, stirring, until vegetables are crisp-tender, about 4–5 minutes.
  5. Return chicken to the pan. Pour in soy sauce and mirin; toss to coat and heat through, about 1–2 minutes.
  6. Divide cooked rice among 4 bowls. Top each with the chicken and vegetable mixture.
  7. Garnish with sesame seeds and serve immediately.

Notes

  • Substitute shrimp or tofu for chicken to vary protein.
  • Use low-sodium soy sauce to reduce salt.
  • Add sliced bell peppers or snap peas for extra color and crunch.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: hibachi chicken bowl, Japanese rice bowl, grilled chicken bowl, vegetable stir-fry bowl

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