Hibachi Chicken Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1/2 cup light mayo

1 tbsp light soy sauce

1 tbsp rice vinegar

1 tbsp dijon mustard

1 ⅕ lb. chicken breasts (diced)

1 tbsp sesame oil

2 tbsp light soy sauce

2 tbsp hoisin sauce

4 cloves garlic (minced)

2 tsp fresh minced ginger

1 tbsp olive oil

1 carrot (thinly sliced)

1 cup crimini or button mushrooms (sliced in half)

1 yellow onion (chopped)

1 zucchini (chopped)

1 tbsp light soy sauce

salt & pepper to taste

1 cup Jasmine or basmati rice (cooked or steamed)

2 tsp sesame seeds (to sprinkle)

Directions

Mix all the sauce ingredients to a bowl and set aside.

Cut the chicken into dice and chop the onion and zucchini into chunks. Thinly slice the carrots and cut mushrooms in half.

In a large mixing bowl gather diced chicken, sesame oil, soy sauce, hoisin sauce, minced garlic, and ginger, mix until well combined.

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.

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, make sure to rub with your hands to remove the dusty starch.

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.

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 15-17minutes. When the rice is cooked, turn off the heat and fluff with a fork; let sit at room temperature.

Once the chicken is done, remove it from the pan to a plate and set it aside. Add olive oil to the pan and heat until shimmering hot.

Add chopped veggies, soy sauce, some salt & pepper. Cook stirring occasionally until slightly golden and slightly softened. About 2-3 minutes.

Stir in the chicken and cook until heated through.

For assembling, divide the chicken and rice and among 4 serving bowls. Drizzle hibachi sauce on top and sprinkle with sesame seeds. Enjoy!

Nutrition

• Calories: 526 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 92 mg
• Sodium: 1564 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 37 g