Hibachi Chicken Bowl

About This Recipe

Easy and healthy sauteed chicken recipe made Hibachi style with sauteed veggies and white rice. Ready in about an hour.

Ingredients

• 1/2 cup Light mayo
• 1 tablespoon Light soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Dijon mustard
• 1.2 lb Chicken breasts, diced
• 1 tablespoon Sesame oil
• 2 tablespoons Light soy sauce
• 2 tablespoons Hoisin sauce
• 4 cloves Garlic, minced
• 2 teaspoons Fresh minced ginger
• 1 tablespoon Olive oil
• 1 Carrot, thinly sliced
• 1 cup Crimini or button mushrooms, sliced in half
• 1 Yellow onion, chopped
• 1 Zucchini, chopped
• 1 tablespoon Light soy sauce
• as needed Salt & pepper to taste
• 1 cup Jasmine or basmati rice, cooked or steamed
• 2 teaspoons Sesame seeds, to sprinkle

Instructions

1. Mix all the sauce ingredients in a bowl and set aside.
2. Cut the chicken into dice and chop the onion and zucchini into chunks. Thinly slice the carrots and cut mushrooms in half.
3. In a large mixing bowl gather diced chicken, sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger. Mix until well combined.
4. Refrigerate and let marinate for 15 minutes. Heat a heavy skillet over medium-high heat. Add marinated chicken and cook until evenly golden brown, about 10-12 minutes.
5. While the chicken is cooking, prepare rice: place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
6. In a pot bring 2 cups of water to a boil. Stir in rice and some salt. Mix well and let the rice simmer slightly while keeping the pot covered.
7. Check after 10 minutes to see if the rice is tender. Let the rice cook until rice is cooked and all of the liquid is absorbed, about 15-17 minutes. Turn off heat and fluff with a fork; let sit at room temperature.
8. Once the chicken is done, remove it from the pan to a plate and set aside. Add olive oil to the pan and heat until shimmering hot.
9. Add chopped veggies, soy sauce, some salt & pepper. Cook stirring occasionally until slightly golden and slightly softened, about 2-3 minutes.
10. Stir in the chicken and cook until heated through.
11. For assembling, divide the chicken and rice among 4 serving bowls. Drizzle hibachi sauce on top and sprinkle with sesame seeds. Enjoy!