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
31g
Carbs
52g
Calories
740kcal
Fat
45g
Ingredients
Sesame Oil, Chicken Thigh, Canola and Olive Oil Blend, Sriracha, Butter, Carrots, Coconut Aminos, Garlic Powder, Black Pepper, Garlic, Sugar, Kewpie Mayonnaise, Zucchini, Onion, Basmati Rice, Light Soy Sauce, Kosher Salt, Rice Wine Vinegar, Ketchup, Crimini Mushroom, Italian Parsley, Toasted Sesame Seeds, Paprika
Contains milk, eggs, coconut, wheat, soybeans, sesame seeds.
Reviews
4.0
Based on 76 reviews
Tako · 06/02/25
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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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