Go Back
+ servings
top view and close up of hibachi chicken in rice bowl

Hibachi Chicken Bowl

Easy and healthy sauteed chicken recipe made Hibachi style with sauteed veggies and white rice.
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
marinate 15 minutes
Total Time 55 minutes
Servings 4
Calories 526kcal
Author Rena


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


  • 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!


  • 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.


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