Can I use regular soy sauce instead of coconut aminos?

Absolutely! If using regular soy sauce, use about 3/4 of the amount called for since it's saltier than coconut aminos. You might want to add a tiny bit of honey or sugar to compensate for coconut aminos' natural sweetness.

How can I make this recipe completely gluten-free?

Make sure to use certified gluten-free hoisin sauce, as traditional versions contain wheat. Also verify that your coconut aminos are gluten-free (most are naturally). With these adjustments, the entire recipe becomes gluten-free!

Can I skip the cauliflower rice and just use all jasmine rice?

Definitely! Simply double the jasmine rice and water amounts for a traditional all-rice base. The cauliflower rice adds extra vegetables and reduces calories, but the recipe works perfectly with just jasmine rice too.

My vegetables got soggy instead of having that hibachi crispness. What went wrong?

Two likely culprits: overcrowding the pan or cooking on too low heat. Make sure your pan is very hot before adding vegetables, don't stir too frequently, and cook in batches if needed to ensure proper browning instead of steaming.

Hibachi Bowls Recipe

Description

This Hibachi Bowls recipe is a delightful and simple homemade version of a classic restaurant favorite. It combines juicy marinated chicken, sautéed vegetables, and flavorful rice for a healthy, customizable meal that’s perfect for weeknights.

Ingredients

Units Scale

Hibachi Chicken

2 lbs. boneless skinless chicken breasts, chopped into bite-sized pieces
1/4 cup coconut aminos
1 Tbsp. toasted sesame oil
4–5 cloves garlic, roughly minced
2 Tbsp. hoisin sauce
1 tsp. ginger paste
Salt and black pepper, for cooking
1/2 Tbsp. olive oil, for cooking

For the Vegetables

1/2 Tbsp. olive oil
1 Tbsp. coconut aminos
2 medium zucchini, chopped (about 3 cups)
8 oz. sliced crimini mushrooms
1 cup carrot chips (100g)
Salt and black pepper, to taste

For the Rice

2 cups Jasmine Minute Rice, dry (192g)
2 cups water
10 oz. frozen riced cauliflower, cooked
2 Tbsp. coconut aminos
1 tsp. Dijon mustard
2 eggs, lightly scrambled
1/2 tsp. salt
Black pepper, to taste
4 green onions, chopped

Optional Toppings

Spicy mustard
Toasted sesame seeds
Red pepper flakes
Chopped green onions
Extra coconut aminos

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Instructions

Marinate the Chicken: Add coconut aminos, sesame oil, garlic, hoisin sauce, ginger, salt, and pepper to a bowl or sealable bag. Mix to combine, then add the chopped chicken and coat well. Marinate in the refrigerator for at least one hour or overnight, shaking occasionally to ensure even coverage.
Cook the Vegetables: Heat ½ Tbsp. olive oil in a wok or large skillet. Add zucchini, mushrooms, and carrots, then top with coconut aminos, salt, and pepper. Sauté over medium heat for 5-10 minutes until fork-tender. Remove the veggies and set aside.
Cook the Chicken: Using the same pan, heat ½ Tbsp. olive oil and add the marinated chicken along with any remaining sauce. Sauté for 7-10 minutes, ensuring the chicken is browned and fully cooked (internal temperature of 165°F).
Prepare the Rice: While cooking the vegetables and chicken, microwave the dry Jasmine rice with 2 cups of water for 8 minutes or as per package directions. Separately, cook the cauliflower rice according to its package instructions. Once cooked, combine the rice and cauliflower rice in the same pan you used earlier. Push the rice to the sides to create a hole in the center, spray with nonstick spray, and add lightly scrambled eggs. Cook the eggs, then mix them into the rice alongside coconut aminos, Dijon mustard, green onions, salt, and pepper.
Assemble the Bowls: Divide into approximately 135 grams (1 cup loosely packed) of rice, 100 grams (½ cup) of vegetables, and 130 grams (¾ cup) of chicken per bowl. Add optional toppings like sesame seeds, spicy mustard, or sriracha before serving.

Notes

Nutritional information is an estimate and may vary with substitutions.
If you don’t want to assemble individual bowls, add the vegetables back to the chicken after cooking and serve over rice.
You can substitute the chicken with steak or any preferred meat.
Swap the vegetables with any leftovers, garden-fresh options, or your favorites.

Nutrition

Serving Size: 1 serving (without optional toppings)
Calories: 300
Sugar: 4g
Sodium: 820mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 120mg