Description
These Hibachi Chicken Bowls are inspired by Japanese steakhouse favorites, featuring tender sesame soy chicken, buttery sautéed vegetables, and served over fried rice with a drizzle of creamy Yum Yum Sauce. A delicious, easy-to-make weeknight meal.
Ingredients
Scale
- 1 batch Sesame Soy Chicken
- 2 tablespoons unsalted butter
- 1 tablespoon toasted sesame oil
- 3 medium carrots, thinly cut on a bias
- 2 medium zucchinis, sliced in half lengthwise then cut into half moons
- 4–5 ounces sliced mushrooms (baby bella)
- 1/2 teaspoon garlic powder
- Kosher salt & freshly ground black pepper, to taste
- Store-bought fried rice, for serving
- Yum Yum Sauce, for serving
Instructions
- Prepare the Sesame Soy Chicken according to your recipe.
- In a large skillet, melt butter with sesame oil over medium heat.
- Add carrots, zucchini, and mushrooms, then sauté until vegetables are tender-crisp, about 5–6 minutes.
- Season vegetables with garlic powder, salt, and pepper.
- Assemble bowls by layering fried rice, cooked vegetables, and sesame soy chicken.
- Drizzle with Yum Yum Sauce before serving.
Notes
- Use fresh vegetables for the best texture and flavor.
- Fried rice can be homemade or store-bought for convenience.
- Adjust the amount of Yum Yum Sauce to taste.
- For extra flavor, garnish with green onions or sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop / Sauté
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg