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Enjoy the flavors of your favorite hibachi grill at home with these easy Homemade Hibachi Chicken Bowls. With a simple sauce, chicken, veggies and rice, these bowls are perfect for busy weeknights!
Love Hibachi-style meals? Make your own Hibachi Chicken right at home with easy to use and simple ingredients. It was surprisingly easy to recreate at home and the end result is just a hearty, flavorful, and delicious chicken dinner recipe. With chicken, rice, and vegetables all in one, it’s a quick and easy meal to make for busy weeknights.
Table of Contents
Double up on this homemade hibachi chicken recipe because they will be perfect leftovers for lunch the next day. The flavors get better with time so this is one recipe we don’t have a problem eating again the next day (or the next)!
Why You’ll Love Hibachi Chicken Bowls
- Hibachi grill flavors at home. The 4-ingredient sauce brings authentic hibachi flavors straight to your kitchen! It’s so good!
- Healthy and filling. With chicken and vegetables, this hibachi chicken bowl is not only tasty but healthy too! It will keep you full for hours.
- Ready in less than an hour. The best part about this hibachi recipe is how quickly it comes together. Cooking the rice is the most time-consuming part of the recipe. You can get this ready to serve in 30 minutes if using precooked rice.
Ingredients You Will Need
This is a list of ingredients you will need to make this chicken hibachi bowl. Measurements are listed further down below.
For the Hibachi Sauce
- Light mayo
- Light soy sauce
- Rice vinegar
- Dijon mustard
Hibachi Chicken
- Chicken breasts – diced
- Sesame oil
- Light soy sauce
- Hoisin sauce
- Garlic – minced
- Fresh ginger – minced
Veggies & Rice
- Olive oil
- Carrot – thinly sliced
- Crimini or button mushrooms – sliced in half
- Yellow onion – chopped
- Zucchini – chopped
- Light soy sauce
- Salt and pepper to taste
- Jasmine rice – cooked or steamed
- Sesame seeds – to sprinkle
How To Make Homemade Hibachi Chicken
- 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 halves.
- Gather diced chicken, sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger in a large mixing bowl. 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.
- 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 cooked and all of the liquid is absorbed for about 15-17 minutes. 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. 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!
Recipe Notes & Tips
- 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.
- We served with Jasmine rice but you can serve with basmati or for a low carb option use Cauliflower rice. Not sure how to make it? Check out this Cauliflower rice recipe
Frequently Asked Questions
What is Hibachi Chicken?
Hibachi means “fire bowl” and refers to cooking over very high heat. In hibachi restaurants, this is often done on a flat surface at your table. Hibachi chicken just means chicken cooked in this style and it’s easy to duplicate at home with a large skillet!
How to store Hibachi Chicken?
You can store leftovers in an airtight container in the fridge for up to 4 days. We like to store them in individual serving containers for lunch meal prep. Just pop in the microwave for a few minutes and lunch is ready! You can also reheat on the stove.
Can I freeze Hibachi Chicken?
You can freeze these chicken bowls, though we recommend freezing the rice separately. The vegetables and chicken can be frozen for up to 3 months, while the rice will last up to 6 months. For best results, defrost in the fridge the night before and reheat on the stove or microwave.
More Easy Chicken Recipes:
- Honey Garlic Chicken Meal Prep
- Juicy Cilantro Lime Chicken
- Thai Basil Chicken
- Chicken Shawarma Bowls
- Creamy Coconut Lime Chicken
- Tuscan Chicken Pasta
- Lemon Chicken and Potato Skillet
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Hibachi Chicken Bowl
Easy and healthy sauteed chicken recipe made Hibachi style with sauteed veggies and white rice.
5 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
marinate: 15 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 526kcal
Author: Rena
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
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
Calories: 526kcal | Carbohydrates: 52g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1564mg | Potassium: 932mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2710IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 2mg
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Reader Interactions
Comments
Melissa says
Have you ever tried the sauce with Greek yogurt instead of mayo? I love the recipe as is – it’s one of my faves – but am curious to try it with the yogurt as I don’t always have mayo in the house.
Reply
Rena Awada says
It should be fine!
Reply
Faith says
I’m writing this while eating leftovers for lunch. This is soooo good, and was easy to make. I wouldn’t change anything except make double next time . Thank you for sharing this recipe!Reply
SS says
Best weekday meal!!! Thank you for sharing this!Reply
Brenda says
Would it be ok to marinate the chicken overnight?Reply
Rena Awada says
Yes you can
Reply
Sherri says
Made this for dinner last night… AMAZING!! We all loved it. Thank you for sharing!Reply
Rena says
Thanks. Glad you loved it.
Reply
Lee says
This was great, tasted just like a hibachi restaurant only way less greasy. We did this as a filling for lettuce cups to cut back on rice. It was delicious!!Reply
Rena says
Thanks Lee. Glad you loved it.
Reply
