Maella

Benihana Hibachi Chicken Rice Bowl


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A delicious and easy-to-make hibachi chicken rice bowl recipe.

Yield4 servings
Prep time20 minutes
Cook time20 minutes
Total time40 minutes

Ingredients

Mustard Sauce

Hibachi Chicken

Serving

Veggies

Directions

  1. 1

    Make the mustard sauce: In a small bowl, whisk together the garlic, soy sauce, tahini, ground mustard, and water. Stir in the cream and set aside.

  2. 2

    In a large wok or pan over medium high heat, sauté the onion in avocado oil with a sprinkle of salt and pepper for 1-2 mins, then add the zucchini, another sprinkle of salt and pepper, sesame seeds, and soy sauce. Sauté for 2-3 more mins until all the veggies are almost tender, then create a well in the middle of the veggies and add the butter and garlic into the well. Let fry undisturbed for 1-2 mins (so the veggies get seared), then stir and transfer to a plate. Cover with foil (or another plate) to keep warm while you make the chicken.

  3. 3

    Add 1 tbsp avocado oil, the chicken breast, 1/2 tsp kosher salt, and 1/2 tsp pepper. Spread the chicken into one layer and let it sear undisturbed for 2-3 mins until golden brown, then stir and add the soy sauce, butter, garlic, and sesame seeds. Stir fry for 2-3 more mins until the chicken’s internal temp reaches 165F, then taste and add more soy sauce if desired.

  4. 4

    Divide the warm rice into four bowls and top with the chicken and veggies. Serve some of the mustard sauce drizzled on top and the rest on the side for dipping.