Easy Chicken Hibachi Bowl Recipe | 20-Minute Family Dinner

If you are looking for a dish that is full of flavor with a less than 20 minute cook time, this chicken hibachi bowl is the recipe for you! This dish combines the flavorful and juicy chicken with crunchy, yet soft veggies, and topped with a crunchy sesame seed.  

• Total prep time: 45 minutes
• Total cook time: 15-20 minutes
• Family friendly: Absolutely! We all loved it
• Pairing suggestions: Garnish with sesame seeds and serve with miso soup or spring rolls. Add to a bed of rice and top with sesame seeds and you can also top with green onions

We used minute rice and frozen veggies to make this recipe quick, but if you have more time and want to use fresh vegetables over frozen, or cook your rice on the stove, you can!

Feel free to use fresh broccoli, red peppers, mushrooms, zucchini, onions, and carrots, or adjust the vegetables to your liking. 

This recipe does call for marinating the chicken. I marinated the chicken for 45 minutes, but you can also make this recipe the night before and let it marinate in the fridge overnight. 

This meal is family-friendly - my son and I cleared our bowls and my fiancé turned his chicken and veggies into a burrito. 

Chicken and marinade for Chicken Hibachi Bowl:
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• 3 chicken breasts, diced
• *1/4 cup low sodium soy sauce
• 1/2 tsp ground ginger
• 2 tbsp rice vinegar (Rice vinegar adds the perfect tangy note that balances the flavors in the dish. It’s a common ingredient in hibachi-style meals for its ability to cut through the richness of the chicken and veggies.)
• 1 tsp garlic powder

Veggies:
• One bag of frozen stir-fry veggies
• 1 tbsp sesame oil (Sesame oil adds a distinct nutty flavor and is key in most hibachi dishes.)
• 1 tbsp rice vinegar
• Sesame seeds, to garnish

Rice:
• Minute Rice White Rice (for a healthier alternative, you can use cauliflower rice)

Directions for Chicken Hibachi Bowl (Step-by-Step):
Add chicken and marinade to a Ziploc bag, making sure all marinade gets on the chicken. 

Leave in the fridge for 45 minutes. 

While that is in the fridge, work on your stir-fry vegetables. Add a wok to a stovetop and turn the heat on to medium-high. Add in sesame oil and rice vinegar and let sit until hot. 

Add in vegetables and cook 4 minutes, until vegetables are soft. Add them to a bowl or plate to cool. 

Keeping the pan on the same heat, spray with cooking spray or add 1 tbsp oil and add the chicken. Cook until browned, about 10 minutes. 

Once the chicken is done, add the stir fry vegetables back to the skillet and cook another few minutes until everything is combined. 

Cook the rice according to microwave directions.

In a bowl, add rice as the bottom layer, followed by your veggie and chicken mixture. 

Note: If you don't want to combine the chicken and veggies, that's okay too! 

Storage & Reheating Tip:
Although we didn't have leftovers, you can store leftovers in an airtight container in the fridge for up to 3 days. Heat in the microwave and serve with tortillas and your favorite toppings.

If you love Asian inspired meals, you may also want to try my Crispy Sweet Chili Beef, Easy Korean Turkey Meatballs, or my Easy Chicken Lo Mein.

Be sure to share this post on Instagram or social media and use the hashtag #savvywithabbie so I can see your creations!