Homemade Hibachi Style Chicken Bowls with Vegetables

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These chicken Hibachi Bowls are healthy, delicious and requires no hibachi grill. Made with marinated chicken, crispy veggies and a rice/cauliflower rice combo, this easy weeknight meal is high in protein and heavy on flavor.
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A bowl of marinated and grilled chicken over fried rice with hibachi style vegetables and chop sticks.

These delicious hibachi bowls are made with marinated chicken breasts, crispy vegetables and a perfectly seasoned rice and cauliflower rice combo. It’s all made from the comfort of your own kitchen and a busy weeknight.

If you want a recipe upgrade and add instant pot fried rice and boom boom sauce. You will not be disappointed!

What is Hibachi?

Hibachi is a Japanese style of cooking on a flat top grill that involves grilling meats, seafood, vegetables, and fried rice. If you’ve ever been to hibachi restaurants or Japanese steakhouse restaurants then you know all about the onion volcano and shrimp toss. If you’ve never had a hibachi experience I definitely suggest it as it’s an experience for kids and adults alike!

These homemade hibachi style chicken bowls might not come with fancy hibachi chefs and a shrimp toss but they are every bit as delicious as your favorite hibachi place.

Marinated and grilled chicken in a bowl of fried rice with hibachi style vegetables and chop sticks.

Why you’ll love this recipe

  • Low calorie, high volume bowls.
  • Japanese steakhouse flavors.
  • A hibachi-style dinner from the comfort of your home.

Ingredients and Substitutions:

These are the main ingredients for these Hibachi Bowls. See the recipe card below for the full ingredients list and instructions.

Chicken breast, ginger paste, green onions, mushrooms, coconut aminos, cauliflower rice, hoisin sauce, red pepper flakes, dijon mustard, sesame oil, olive oil, carrots, sesame seeds, pepper, salt, eggs, garlic, zucchini, jasmine minute rice and water laid out to make chicken hibachi bowls.

Variations and Substitutions

  • Add bell peppers for added crunch.
  • Substitute white rice with brown rice. 
  • Use chicken thighs or steak. 
  • Soy sauce in place of coconut aminos.
  • For low carb, use cauliflower rice only.

Dietary Modifications

  • This recipe is dairy-free, as is.
  • This recipe is gluten-free as is but ensure your hoisin sauce is free of gluten, as many brands sneak it in.

How to make this easy Hibachi chicken recipe (a visual step-by-step guide):

Step 1: marinate the chicken

Add the coconut aminos, sesame oil, garlic, hoisin sauce, ginger, salt and black pepper to a sealable bowl or bag for marinating. Mix together to evenly combine. Chop the chicken breast into bite size pieces and add to the bowl and mix to coat (image 1). 

Chopped chicken breast marinating in coconut aminos, toasted sesame oil, garlic, hoisin sauce, ginger paste, salt, pepper and olive oil.

Cover and let marinate in the refrigerator for at least 1 hour but best overnight for the most tender chicken. Every so often give the bowl a shake to evenly marinate the chicken. 

Step 2: cook the veggies

Chopped carrots, mushrooms zucchini, coconut aminos, olive oil salt and pepper in a large wok to sauté.

Heat ½ Tbsp. of olive oil or vegetable oil in a large wok or large skillet over medium-high heat. Add the zucchini, mushrooms and carrots to the wok and top with coconut aminos, salt and pepper (image 2).

Sauteed carrots, mushrooms and zucchini in a large wok.

Saute over medium heat for 5-10 minutes until the vegetables are fork tender (image 3). Remove the sauted vegetables from the pan and set aside. 

Step 3: cook the chicken

Marinated chicken and it's juices added to the wok to cook.

Add ½ Tbsp. olive oil to the same hot skillet you cooked the vegetables in and add the marinated chicken and any remaining sauce (image 4).

Fully cooked marinated chicken in the wok.

Saute for 7-10 minutes until the chicken is browned and coked through and no longer pink (image 5).

Step 4: make the fried rice

While the veggies and chicken cook add the uncooked rice to a large microwave safe bowl. Add 2 cups of water and microwave for 8 minutes (or according to the package instructions). Remove the rice from the microwave and cook the riced cauliflower according to the package instructions.

Pre cooked jasmine rice and cauliflower rice added to the wok by itself.

Add the cooked rice to the same pan along with the cooked cauliflower rice (image 6).

Rice and cauliflower rice combined and pushed to the edges to create a hole in the center.

Mix to evenly combine and push to the outer edges to create a hole in the center to cook your eggs (image 7).. 

Eggs added to the hole in the center and scrambled.

Spray the center with nonstick spray and add 2 scrambled eggs to the center of the pan to cook. Scramble in the center and once cooked through (image 8) mix into the rice.

Eggs mixed into the rice in the wok with dijon mustard, coconut aminos, salt and pepper.

Add the coconut aminos, dijon mustard, green onions, salt and pepper and mix to evenly combine (image 9).

Assemble the bowls

Each bowl gets approximately 135 grams of rice (1 cup loosely packed), 100 grams of hibachi vegetables (1/2 cup) and 130 grams of Japanese style hibachi chicken (3/4 cup) (image 10).

Close up image of the assembled hibachi bowls with marinated cooked chicken breast, fried rice and sauteed vegetables with green onions and sesame seeds on top.

How to store your bowls

If you’re using these for meal prep, store your rice, chicken and veggies in a separate airtight container and assemble the bowls when ready to eat. This will prevent the rice from getting soggy.

If you like this recipe be sure to check out some of our other easy recipes!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

A bowl of marinated and grilled chicken over fried rice with hibachi style vegetables and chop sticks.

Hibachi Bowls

Danielle Lima
These chicken Hibachi Bowls are healthy, delicious and requires no hibachi grill. Made with marinated chicken, crispy veggies and a rice/cauliflower rice combo, this easy weeknight meal is high in protein and heavy on flavor.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 6 servings
Calories 423 kcal

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Ingredients
  

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 (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 but best overnight. Every so often give the bowl a shake to evenly marinate the chicken. 

For the Veggies

  • Heat ½ Tbsp. of olive oil in a large wok or large skillet. Add the zucchini, mushrooms and carrots to the wok and top with coconut aminos, salt and pepper. Saute 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 you cooked the vegetables in and add the marinated chicken and any remaining sauce. 
  • Saute for 7-10 minutes until the chicken is browned and coked through and no longer pink. The internal temperature should read 165 degrees Fahrenheight with a meat thermometer. 

For the Rice

  • While the veggies and chicken cook add the uncooked rice to a large microwave safe bowl. Add 2 cups of water and microwave for 8 minutes (or according to the package instructions).
  • Remove the rice from the microwave and cook the riced cauliflower according to the package instructions.
  • Once the chicken is done cooking, remove, set aside and add the rice to the same pan along with the cooked cauliflower rice. Mix to evenly combine and push to the outer edges to create a hole in the center to cook your eggs.
  • Spray the center with nonstick spray and add 2 lightly scrambled eggs to the center of the pan to cook. Scramble in the center and once cooked through mix into the rice. Add the coconut aminos, dijon mustard, green onions, salt and pepper and mix to evenly combine. 

Assemble Your Bowls

  • Each bowl gets approximately 135 grams of rice (1 cup loosely packed), 100 grams of vegetables (1/2 cup) and 130 grams of chicken (3/4 cup). 
  • 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.
  • Use chicken, steak or any preferred meat for this recipe. 
  • Swap with any vegetables you have in the fridge leftover, fresh in the garden or veggies you prefer. 


 

Nutrition

Serving: 1bowlCalories: 423kcalCarbohydrates: 38gProtein: 40gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 172mgSodium: 661mgPotassium: 756mgFiber: 3gSugar: 10g
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