Easy Chicken Hibachi Bowl Recipe | 20-Minute Family Dinner
Recipe and photos by Abbie Guerrero , food blogger and creator of Savvy with Abbie. All photos original.
If you are looking for a dish that is full of flavor with a less than 20 minute cook time, this chicken hibachi bowl is the recipe for you! This dish combines flavorful and juicy chicken with crunchy, yet soft veggies, and is topped with sesame seeds.
• Total prep time: 45 minutes
• Total cook time: 15-20 minutes
• Family friendly: Absolutely! We all loved it
• Pairing suggestions: Garnish with sesame seeds and serve with miso soup or spring rolls. Add to a bed of rice and top with sesame seeds and green onions.
Why You Will Love This Recipe
Customize This Recipe
Feel free to use fresh broccoli, red peppers, mushrooms, zucchini, onions, and carrots, or adjust the vegetables to your liking.
This recipe does call for marinating the chicken. I marinated the chicken for 45 minutes, but you can also make this recipe the night before and let it marinate in the fridge overnight.
We used minute rice and frozen veggies to make this recipe quick, but if you have more time and want to use fresh vegetables or cook your rice on the stove, you can!
If You Love Asian-Inspired Meals
Crispy Sweet Chili Beef
Easy Korean Turkey Meatballs
Easy Chicken Lo Mein
Chicken and Marinade Ingredients for Chicken Hibachi Bowl
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- 3 chicken breasts, diced
- *1/4 cup low sodium soy sauce
- 1/2 tsp ground ginger
- 2 tbsp rice vinegar – adds a tangy note that balances the flavors
- 1 tsp garlic powder
Veggies For Chicken Hibachi Bowl
• One bag of frozen stir-fry veggies
• 1 tbsp sesame oil (Sesame oil adds a distinct nutty flavor and is key in most hibachi dishes.)
• 1 tbsp rice vinegar
• Sesame seeds, to garnish
Rice For Chicken Hibachi Bowl
• Minute Rice White Rice (for a healthier alternative, you can use cauliflower rice)
Notes: For extra flavor, drizzle yum yum sauce or spicy mayo on top before serving. You can also sprinkle sesame seeds and sliced green onions for garnish.
How to Bring it All Together
✓ Step #1: Add chicken and marinade to a bag – Add the diced chicken and all marinade ingredients to a Ziploc bag. Seal and shake to coat evenly.
✓ Step #2: Refrigerate – Place the bag in the fridge and let the chicken marinate for 45 minutes.
✓ Step #3: Heat sesame oil and rice vinegar in a wok – On medium-high heat, add sesame oil and rice vinegar to a wok or skillet and let it heat up.
✓ Step #4: Add veggies – Add the frozen stir-fry vegetables and cook for about 4 minutes, until softened. Transfer to a plate or bowl to cool.
✓ Step #5: Add chicken – Using the same pan, spray with cooking spray or add 1 tbsp oil. Add the marinated chicken and cook until browned, about 10 minutes.
✓ Step #6: Add the veggies back in the pan – Once chicken is fully cooked, add the vegetables back in and stir to combine. Cook an additional 2–3 minutes.
✓ Step #7: Add rice to bowl – Microwave the rice per instructions and add a portion to each serving bowl as the bottom layer.
✓ Step #8: Top with chicken and veggies – Top the rice with the cooked chicken and veggie mixture. If you prefer, you can keep them separated when serving.
Leftover Ideas
Although we didn't have leftovers, you can store leftovers in an airtight container in the fridge for up to 3 days. Heat in the microwave and serve with tortillas and your favorite toppings.
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