My favorite type of cuisine has always been Asian. Any chance I get I am ordering Thai, Chinese takeout, or heading to the Asian grocery store. I always loved hibachi dinners as a kid and it always felt like such a treat. I can vividly remember my younger sister getting scared of the fire onion volcano and crying, but I was completely mesmerized!

The main thing that always held me back from making hibachi bowls at home was the yum yum sauce. Once I learned how to make my own, these have been a staple dinner for me! Check out my Easy Yum Yum Sauce here!

These Hibachi bowls are a perfect weeknight meal. They have lots of veggies, amazing fried rice, and of course the secret ingredient yum yum sauce. Your family will love you for making these, my husband is already requesting them again. Serve with egg rolls if you are feeling extra indulgent this week! Enjoy!

Why you should make these Hibachi bowls.

Easy! Chop the veggies, cook the chicken, and top over rice.
Healthy weeknight meal.
Versatile. Add steak instead of chicken, or even shrimp would be incredible!

Here’s what you’ll need:

Chicken – use whatever cut you like, just chop into bite-size pieces.
Yum Yum Sauce – this makes the whole dish!
Zucchini – my favorite veggie in hibachi bowls
Mushrooms – another hibachi staple
Fried rice – you can also do white rice here
Teriyaki sauce – I opt for store bought for the ease!

Diced white onion, diced zucchini, and sliced mushrooms all on a wooden cutting board.

Bowl of hibachi chicken and vegetables with a side of fried rice. Bowl of yum yum sauce and half an avocado on the side.

Home Hibachi Bowl Tips

Yum Yum Sauce is a must! They just aren’t the same without it.

Use boneless skinless chicken thighs. So much more tender than tenderloins or breasts.

This post may contain affiliate links, please read our disclosure policy for details.

How To Make The Best Home Hibachi Bowls

Cook the chicken. In a large skillet over medium heat, drizzle a tablespoon of avocado oil. Add in the chicken (cut into bite sized pieces) and cook. I added soy sauce, ground ginger, and garlic and onion powder for extra flavor. Cook until the largest piece is 165 farenheit internal temperature. Remove chicken and any liquid from the pan and set aside.
Veggies. In the same pan add in another tablespoon of avocado oil. Add in the onion, zucchini, and mushrooms to the skillet over medium heat. Sauté for 5-6 minutes until veggies are getting soft and fragrant. Pour out any liquid that the veggies have released.
Chicken and veggies. Time to add the chicken back in. Stir in chicken and dump in the bottle of teriyaki sauce. Mix well until the chicken and veggies are coated in the sauce. Let cook for 3-4 more minutes until the sauce is thickening and heated through. Give it a taste and adjust any seasonings if needed.
Serve. Serve this over fried rice and with plenty of yum yum sauce on top. Enjoy!

FAQ

Yes! Steak, shrimp, or tofu would be great!

Yes, use your favorite! A few examples would be carrots, or eggplant.

Like this recipe?

Subscribe to Receive More Weekly Recipes!

And the God of all grace, who called you to his eternal glory in Christ, after you have suffered a little while, will himself restore you and make you strong, firm and steadfast. 11 To him be the power for ever and ever. Amen.
1 Peter 5:10-11

Recipe Variations

Shrimp. This would be delicious with shrimp!
Make it spicy. Add your favorite hot sauce, sriracha would be perfect.
Make it a burrito. You already know my husband is scheming on how to put this into a tortilla. Add rice and enjoy as a burrito!

More recipes like this: