Hibachi Chicken Bowl
Easy and healthy sauteed chicken recipe made Hibachi style with sauteed veggies and white rice.
Servings: 4
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