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easy hibachi chicken bowls with yum yum sauce
5 from 1 vote

Easy Hibachi Chicken Bowls with Yum Yum Sauce

Enjoy restaurant-quality hibachi at home for a fraction of the price! These Easy Hibachi Chicken Bowls are packed with juicy chicken, flavorful sautéed vegetables, fluffy rice and of course, a drizzle of that creamy homemade Yum Yum Sauce! They're simple enough for a weeknight, with no fancy equipment or ingredients necessary. Plus, they're gluten free and a bit healthier!
Servings 4 people
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour

Equipment

  • cutting board
  • knife
  • 2 large bowls
  • medium bowl
  • whisk
  • large, high-sided pan
  • spatula
  • small pot with lid

Ingredients

For the Hibachi Chicken:

  • 1.5 lbs boneless, skinless chicken thighs cubed*
  • 3 tbsp tamari or soy sauce
  • 1 ½ tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 3 garlic cloves minced
  • 1 tsp fresh minced ginger
  • 1 tbsp avocado oil or olive oil

For the Yum Yum Sauce:

  • ⅓ cup mayonnaise
  • 1 tbsp ketchup
  • ½ tbsp rice vinegar
  • ½ tbsp butter melted (can sub dairy-free)
  • 1 tsp cane sugar
  • 1 tsp water as needed
  • ½ tsp kosher salt
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ⅛ tsp paprika

For the Hibachi Vegetables:

  • 1 small zucchini (8oz), sliced into half moons
  • 1 small yellow squash (8oz), sliced into half moons
  • 8 oz baby bella mushrooms sliced
  • 1 small yellow onion cut into large chunks
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp tamari or soy sauce
  • 1 tsp sesame oil
  • kosher salt & black pepper to taste
  • garlic powder to taste

For the Bowls:

  • ¾ cup dry white rice
  • 1 ½ cups water
  • kosher salt
  • sesame seeds optional, for garnish

Instructions

  • First, add cubed chicken thighs to a large bowl along with the tamari, hoisin, sesame oil, garlic and ginger. Toss to coat. Then, let the chicken marinate for at least 30 minutes while you prepare the rest of the ingredients.
    1.5 lbs boneless, skinless chicken thighs, 3 tbsp tamari, 1 ½ tbsp hoisin sauce, 1 tbsp sesame oil, 3 garlic cloves, 1 tsp fresh minced ginger
  • Add all of the yum yum sauce ingredients to a medium bowl and whisk until combined, adding more water as needed to thin it out to a drizzle-able consistency. Set aside in the fridge - it only tastes better as it sits!
    ⅓ cup mayonnaise, 1 tbsp ketchup, ½ tbsp rice vinegar, ½ tbsp butter, 1 tsp cane sugar, 1 tsp water, ½ tsp kosher salt, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp black pepper, ⅛ tsp paprika
  • Add water to a small pot and bring it to a boil. Then, add rice & salt. Return to a boil, then cover the pot and reduce the heat to low. Simmer for 15-20 minutes. Remove from heat, keep the lid on and allow it to steam for 5-10 more minutes.
    ¾ cup dry white rice, 1 ½ cups water, kosher salt
  • Bring a large, high-sided pan to medium-high heat. Once thoroughly pre-heated, add the avocado oil. Then, add the veggies and spread out evenly. Season with salt, pepper & a generous amount of garlic powder. Saute, stirring only occasionally so that the veggies have a chance to brown, for about 5 minutes. Then, add in the tamari and sesame oil, stir and cook for 3 more minutes, or until tender. Remove veggies from the pan and place them in a large bowl.
    1 tbsp avocado oil, 1 small zucchini, 1 small yellow squash, 8 oz baby bella mushrooms, 1 small yellow onion, 1 tbsp tamari, kosher salt & black pepper, garlic powder, 1 tsp sesame oil
  • Return the pan back to medium-high heat. Then, add avocado oil and marinated chicken. Spread out evenly so there's no overlap (if your pan is not large enough, I'd recommend cooking the chicken in 2 batches). Allow the chicken to cook, undisturbed, for 3 minutes, then flip and continue cooking for 2-3 more minutes.
    1 tbsp avocado oil
  • Assemble your hibachi bowls with some of the white rice, vegetables, chicken and a drizzle of yum yum sauce. Garnish with sesame seeds and enjoy!
    sesame seeds

Video

Notes

*NOTE: I prefer chicken thighs for this recipe as they're super juicy and don't dry out but you can certainly substitute chicken breast for a leaner option.
LOOKING FOR A FRIED RICE RECIPE? To keep these hibachi chicken bowls weeknight friendly, I prefer serving them with simple white rice but if you want to have the full hibachi experience and pair it with fried rice, check out this recipe and then simply omit the ground chicken.
Calories: 637kcal
Course: Dinner, Main Course
Cuisine: Japanese
Diet: Gluten Free
Keyword: Asian, Chicken Thighs, Gluten Free, Hibachi, Japanese, Mayo, Mushrooms, Rice, Yellow Squash, Yum Yum Sauce, Zucchini

Nutrition

Calories: 637kcal | Carbohydrates: 41g | Protein: 40g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 1723mg | Potassium: 969mg | Fiber: 2g | Sugar: 7g | Vitamin A: 266IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 3mg