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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: Japanese
Servings: 6servings
Calories: 423kcal
Author: Danielle Lima
Ingredients
Hibachi Chicken
2lbs.boneless skinless chicken breastschopped into bite-sized pieces
1/4cupcoconut aminos
1Tbsp.toasted sesame oil
4-5clovesgarlicroughly minced
2Tbsp.hoisin sauce
1tsp.ginger paste
salt and black pepperfor cooking
1/2Tbsp.olive oilfor cooking
For the Vegetables
1/2Tbsp.olive oil
1Tbsp.coconut aminos
2mediumzucchinichopped (3 cups)
8oz.sliced crimini mushrooms
1cupcarrot chips100g
salt and black pepper
For the Rice
2cupsJasmine Minute Ricedry, 192g
2cupswater
10oz.frozen riced cauliflowercooked
2Tbsp.coconut aminos
1tsp.dijon mustard
2eggslightly scrambled
1/2tsp.salt
black pepperto taste
4green onionschopped
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.