Hibachi Bowls Recipe

This mouthwatering Hibachi Bowls recipe brings the excitement of Japanese steakhouse cooking right to your kitchen! Featuring juicy marinated chicken, perfectly sautéed vegetables, and a delicious mix of jasmine and cauliflower rice, these bowls deliver restaurant-quality flavor in just 30 minutes of active cooking time. The savory-sweet marinade infuses the chicken with incredible flavor, while the vegetable medley adds color, texture, and nutrition to every bite.

Ingredients You’ll Need

• Chicken: The star protein that soaks up all the delicious marinade flavors. Cut into bite-sized pieces for quick, even cooking.
• Coconut Aminos: A slightly sweeter, less salty alternative to soy sauce that adds umami depth to both the chicken and vegetables.
• Toasted Sesame Oil: Just a tablespoon adds that distinctive nutty flavor that’s essential for authentic hibachi taste.
• Garlic: Provides aromatic punch to the marinade don’t skimp here! Fresh is always best.
• Hoisin Sauce: This thick, fragrant sauce adds complexity and a touch of sweetness to the marinade.
• Ginger Paste: Brings bright, zingy warmth that balances the richer flavors in the dish.
• Vegetables: Zucchini, mushrooms, and carrots create a colorful, nutritious mix with different textures feel free to switch these up!
• Jasmine Rice: Quick-cooking variety speeds up the process while still delivering fluffy texture.
• Cauliflower Rice: Lightens up the dish and sneaks in extra vegetables without sacrificing the satisfaction of a rice bowl.
• Eggs: Creates that authentic hibachi fried rice experience when scrambled into the rice mixture.
• Green Onions: Adds fresh, mild onion flavor and beautiful color contrast.
• Dijon Mustard: A secret ingredient that adds tanginess and depth to the rice mixture.

Variations

Protein Options

Easily substitute the chicken with:

• Thinly sliced steak for a beef hibachi experience
• Shrimp for a seafood twist (reduce cooking time to 3-4 minutes)
• Tofu for a vegetarian version (press well and use extra-firm)

Vegetable Swaps

The beauty of hibachi is its flexibility—try these vegetables instead:

• Broccoli florets
• Snow peas or sugar snap peas
• Bell peppers
• Bok choy
• Onion wedges

Sauce Adjustments

• Add a tablespoon of honey to the marinade for a sweeter profile
• Mix in some sriracha or sambal oelek for a spicier bowl
• Use regular soy sauce if you don’t have coconut aminos (but reduce the amount by 25% and consider adding a touch of honey)

How to Make Hibachi Bowls

Step 1: Marinate the Chicken

Mix the coconut aminos, sesame oil, minced garlic, hoisin sauce, ginger paste, salt, and pepper in a bowl. Add your chopped chicken, coat thoroughly, and refrigerate for at least an hour (overnight is even better!). Give the container a shake occasionally to ensure even marination.

Step 2: Prepare the Vegetables

Heat olive oil in a large wok or skillet over medium heat. Add your zucchini, mushrooms, and carrots, then sprinkle with coconut aminos, salt, and pepper. Sauté for 5-10 minutes until tender but still slightly crisp. Remove and set aside.

Step 3: Cook the Chicken

In the same pan, add a little more oil, then add your marinated chicken along with any remaining marinade. Sauté for 7-10 minutes until the chicken is golden brown and cooked through to 165°F. Remove and set aside.

Step 4: Prepare the Rice Mixture

Cook your jasmine rice according to package directions, and prepare the cauliflower rice as well. In your now-empty pan, combine both rices, then push the mixture to the sides to create a well in the center. Add your lightly beaten eggs to this center space and scramble until cooked through. Mix everything together.

Step 5: Season the Rice

Add coconut aminos, Dijon mustard, chopped green onions, salt, and pepper to the rice mixture. Stir well to incorporate all the flavors throughout the rice.

Step 6: Assemble Your Bowls

Layer about 1 cup of the rice mixture into each bowl, followed by 1/2 cup of vegetables and 3/4 cup of chicken. Garnish with your choice of toppings like sesame seeds, green onions, or a drizzle of sriracha.

How to Serve

Family Style

For casual dining, place all components in separate serving bowls and let everyone build their own hibachi bowl to their preference.

Plated Presentation

For a more elegant presentation, use a 1-cup measuring cup to mold the rice into a perfect dome on each plate, then arrange the chicken and vegetables around it.

Accompaniments

Serve with small bowls of:

• Yum yum sauce or spicy mayo
• Extra coconut aminos
• Pickled ginger
• Wasabi paste
• Miso soup on the side

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator for up to 4 days. The chicken and vegetables keep best when stored apart from the rice.

Freezing

The chicken and vegetable components freeze beautifully for up to 3 months. Store in freezer-safe containers, leaving a bit of headspace for expansion. Rice can be frozen separately but may have a slight texture change when thawed.

Reheating

For best results, reheat the components separately:

• Microwave the rice with a sprinkle of water for 1-2 minutes, stirring halfway
• Reheat chicken and vegetables in a skillet with a splash of water or in the microwave until heated through (about 2 minutes)
• Combine after reheating for fresh-tasting hibachi bowls

FAQs

Final Thoughts

These Hibachi Bowls bring all the excitement and flavor of Japanese steakhouse cooking into your home kitchen! They’re incredibly versatile, perfect for busy weeknights, and guaranteed to please even picky eaters. The combination of savory chicken, fresh vegetables, and flavorful rice creates a complete meal that feels special while being surprisingly easy to prepare. Give them a try this week I bet they’ll quickly become a family favorite in your regular dinner rotation!

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