Why I Love This Recipe

The best part of going to a hibachi restaurant has always been the flavors, and this bowl brings all of that home without the wait or the price tag. You get juicy chicken, perfectly cooked vegetables, fluffy rice, and a creamy sauce that somehow makes every bite even better than the last. It’s one of those dinners that feels like takeout, but you know exactly what went into it.

Enjoying The Leftovers

These bowls are made for meal prep. I like packing everything into individual containers so lunch is ready to grab, then adding the sauce just before eating to keep the vegetables tasting fresh.

Storing

Store the chicken, rice, vegetables, and sauce in separate airtight containers in the refrigerator for up to 4 days. Keeping the sauce separate helps everything maintain its best texture.

Reheating

Warm the chicken, rice, and vegetables until heated through, then drizzle the sauce over the top right before serving. Sprinkle on some sesame seeds or sliced green onions for a fresh finish.

A bowl of chicken cubes with zucchini, summer squash, onions and sliced mushrooms served over rice with a drizzle of dressing and sesame seeds on top.
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Hibachi Chicken Bowls

Bring the hibachi grill home with these Hibachi Chicken Bowls. Tender marinated chicken, sautéed vegetables, fluffy rice, and a creamy homemade sauce come together for a dinner that's full of bold flavor and surprisingly easy to make. One bite and you'll forget all about ordering takeout.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
US M
Servings 4

Ingredients

For the chicken marinade
  • 1 1/2 lbs chicken thighs or breast, cubed
  • 3 tbsp coconut aminos
  • 1 tbsp hoisin sauce
  • 1/2 tbsp minced garlic
  • 1/2 tsp ginger powder
  • Sprinkle of salt & pepper
For the sauce
  • 1/3 cup mayo
  • 2 tbsp coconut aminos
  • 2 tbsp sriracha sauce
  • 1 tsp Dijon mustard
Veggies
  • 2 small zucchini, cubed
  • 2 small summer squash, cubed
  • 8 oz sliced mushrooms
  • 1 small yellow onion, chopped
  • 1 tbsp avocado oil
  • Sprinkle of salt
  • Sprinkle of pepper
  • Sprinkle of garlic powder
  • Served with your choice of rice or cauliflower rice
US – M

Instructions

  • Place the cubed chicken in a large bowl. Add all the marinade ingredients and mix well. Cover and refrigerate until ready to cook.
  • To make the sauce, simply add all sauce ingredients into a small bowl and mix well.
  • Preheat a large pan to medium-high heat. Once hot, add the chicken and the marinade juices. Cook for about 7-10 minutes, stirring occasionally, until the chicken is fully cooked and has a nice char. (you want it to mimic the look of being grilled!)
  • While the chicken is cooking, preheat a second large pan to medium-high heat and add 1 tbsp of avocado oil. Once hot, add all the veggies and give them a good stir. Let this sit for a few minutes and stir again. Repeat stirring every few minutes until the veggies are soft and have a nice color. This process will take about 15 minutes.
  • Once they are cooked season with a bit of salt, pepper, and garlic powder.
  • Now it’s time to assemble. To your bowl add your rice (optional), chicken, and veggies. Top with your sauce and some sesame seeds. Enjoy!

Equipment

saute pan
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 449kcal | Carbohydrates: 17g | Protein: 38g | Fat: 25g | Fiber: 3g