Hibachi Chicken Bowl
Bring the flavors of a Japanese hibachi experience home with Chef Nelson's Hibachi Chicken Bowl. It features seasoned, hibachi-style chicken and mixed veggies, served up on a bed of steamed basmati rice. Topped with spicy mayo and garnished with toasted sesame seeds, this bowl is a lunch or dinner option that you'll crave week after week.
Nutritional facts
Protein
26g
Carbs
51g
Calories
650kcal
Fat
38g
Ingredients
Chicken Thigh, Basmati Rice, Crimini Mushroom, Onion, Zucchini, Carrots, Kewpie Mayonnaise, Canola and Olive Oil Blend, Sriracha, Butter, Coconut Aminos, Rice Wine Vinegar, Ketchup, Light Soy Sauce, Kosher Salt, Paprika, Sugar, Garlic, Light Brown Sugar, Black Pepper, Ginger, Garlic Powder, Toasted Sesame Seeds, Italian Parsley, Toasted Sesame Oil
Contains milk, eggs, coconut, cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
4.2
Based on 300 reviews
Samuel · 07/27/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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