Description
These Hibachi Chicken Bowls feature juicy, sesame soy chicken with fried rice and sautéed veggies. If you love Benihana and Kobé Japanese steakhouses, you’ll enjoy these bowls inspired by those restaurants! This recipe is super easy and perfect for an incredibly delicious lunch or dinner with flair and also for meal prepping!
Ingredients
- 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 (we use baby bella)
- ½ teaspoon garlic powder
- Kosher salt & fresh ground black pepper- to taste
- For serving: Store-bought fried rice & Yum Yum Sauce
Instructions
- Prep & cook sesame soy chicken. Cook chicken as directed in the recipe. Then slice the chicken thighs into bite-sized pieces.
- Sauté veggies. In a wok or large skillet, heat the butter and sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often, until tender and golden brown, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then remove from heat.
- Build the hibachi chicken bowls & serve. Evenly divide the cooked sesame soy chicken and sautéed veggies into shallow bowls, along with cooked fried rice. Finish off the bowls with a drizzle of Yum Yum sauce (or feel free to serve it on the side) to complete your hibachi chicken bowls. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.