Description
A delicious homemade Hibachi-style chicken bowl recipe with marinated chicken, sautéed vegetables, and flavorful rice. Perfect for a quick yet flavorful main course dish.
Ingredients
Units
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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 zucchinis, chopped (3 cups)
- 8 oz. sliced crimini mushrooms
- 1 cup carrot chips (100g)
- Salt and black pepper
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
Instructions
- Marinate the Chicken: Add the coconut aminos, sesame oil, garlic, hoisin sauce, ginger, salt, and pepper to a sealable bowl or bag for marinating. Mix together to evenly combine. Add the chopped chicken breast to the bowl and mix to coat. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight. Shake the bowl occasionally to evenly marinate the chicken.
- For the Veggies: Heat ½ Tbsp. olive oil in a large wok or skillet. Add the zucchini, mushrooms, and carrots to the pan and top with coconut aminos, salt, and pepper. Sauté over medium heat for 5-10 minutes until the vegetables are fork-tender. Remove the sautéed vegetables from the pan and set aside.
- Cook the Chicken: Add ½ Tbsp. olive oil to the same pan used for the vegetables. Add the marinated chicken and any remaining sauce. Sauté for 7-10 minutes until the chicken is browned, cooked through, and no longer pink. Ensure the internal temperature reaches 165°F with a meat thermometer.
- For the Rice: While the veggies and chicken cook, add the uncooked rice to a large microwave-safe bowl with 2 cups of water. Microwave for 8 minutes or per the package instructions. Cook the riced cauliflower according to its package instructions. When the chicken is done, remove it from the pan, set aside, and add the cooked rice and cauliflower rice to the same pan. Mix to combine and push the mixture to the edges of the pan, creating a hole in the center. Spray the center with nonstick spray and add the lightly scrambled eggs. Cook through, scramble in the pan, and mix with the rice. Add the coconut aminos, Dijon mustard, green onions, salt, and pepper. Mix to combine evenly.
- Assemble Your Bowls: Serve approximately 135 grams of rice (1 cup, loosely packed), 100 grams of vegetables (1/2 cup), and 130 grams of chicken (3/4 cup) per bowl. Top with toasted sesame seeds, red pepper flakes, sriracha sauce, or chopped green onions for serving.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- If you do not want to assemble individual bowls, add the vegetables back to the chicken after the chicken has cooked through and serve over rice.
- You can use chicken, steak, or any preferred protein for this recipe.
- Swap in any vegetables you have on hand, whether leftover, fresh from the garden, or your personal favorites.
Nutrition
- Serving Size: 1 serving
- Calories: 346
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 120mg
