Hibachi Chicken & Rice Skillet Meal is a flavorful, one-pan dish inspired by Japanese steakhouse hibachi dinners. It features juicy, marinated chicken thighs, tender rice cooked in savory broth, and sautéed onions—all brought together with classic hibachi seasonings. This homemade version offers all the bold flavor and comforting texture of your favorite takeout meal, but with the ease and efficiency of a skillet dinner.
Why You’ll Love This Recipe
This dish is a delicious, family-friendly meal that delivers restaurant-style results with minimal cleanup. The chicken is seasoned with a rich blend of soy sauce, garlic, pepper, and ginger, then cooked to golden perfection. The rice absorbs all the savory flavors as it cooks in the same pan, making it both simple and satisfying. Add a drizzle of Yum Yum sauce for a creamy, tangy finish that elevates every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- boneless, skinless chicken thighs
- low sodium soy sauce
- pepper
- garlic powder
- ground ginger powder
- vegetable oil
- onion, sliced
- minced garlic
- chicken broth
- extra-long grain white rice
- Yum Yum sauce (optional, for serving)
Directions
-
Marinate the Chicken:
In a large bowl, combine the soy sauce, pepper, garlic powder, and ground ginger. Add the chicken thighs and toss to coat. Let marinate for at least 15–30 minutes, or refrigerate for up to 4 hours for more flavor. -
Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken thighs and sear for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to rest. Slice into bite-sized pieces once slightly cooled. -
Sauté Aromatics:
In the same skillet, add 1 tablespoon of oil and sauté the sliced onion for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. -
Cook the Rice:
Pour in the chicken broth and bring to a boil. Stir in the rice, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. -
Combine and Finish:
Return the sliced chicken to the skillet and toss with the rice. Cook for 2–3 more minutes to warm through and blend the flavors. -
Serve:
Drizzle with Yum Yum sauce if desired, and serve hot.
Servings and timing
Servings: 4–6
Prep Time: 20 minutes (including marinating time)
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
- Add Veggies: Stir in sautéed zucchini, mushrooms, or bell peppers for a complete hibachi-style experience.
- Spicy Kick: Add red pepper flakes or a dash of sriracha to the marinade.
- Use Chicken Breast: Substitute chicken thighs with boneless, skinless chicken breasts if preferred.
- Fried Rice Style: Stir in a beaten egg during the last few minutes of cooking to create a fried rice effect.
- Ginger-Garlic Boost: Add freshly grated ginger or garlic for more robust flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of chicken broth or water to keep the rice moist. You can also reheat in the microwave in 30-second intervals, stirring occasionally. This dish also freezes well—portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use instant rice instead of long grain?
It’s best to use uncooked long grain rice so it can absorb the flavors as it cooks. Instant rice may result in a different texture.
Can I make this dish in advance?
Yes, this recipe reheats well. Prepare up to 2 days in advance and store in the fridge until ready to serve.
What is Yum Yum sauce?
Yum Yum sauce is a creamy, mildly sweet, and tangy Japanese-style sauce often served with hibachi meals. It’s optional but adds great flavor.
Can I make this with leftover rice?
Yes, but reduce the broth by half and stir in the cooked rice after sautéing the onions and garlic. Simmer until heated through.
How do I know when the chicken is cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), or check that the juices run clear and there’s no pink inside.
Is this recipe gluten-free?
No, as soy sauce usually contains gluten. Use tamari or a gluten-free soy sauce alternative to make it gluten-free.
Can I double the recipe?
Yes, but use a large enough skillet or cook in batches to avoid overcrowding and ensure even cooking.
Can I substitute chicken with another protein?
Absolutely—try shrimp, beef, or tofu for a variation. Adjust cook times accordingly.
What type of rice works best?
Extra-long grain white rice is ideal for its fluffy texture and ability to absorb flavors. Jasmine or basmati rice can also be used.
Can I add sesame oil for extra flavor?
Yes, a drizzle of sesame oil at the end adds a rich, nutty aroma and enhances the overall flavor.
Conclusion
Hibachi Chicken & Rice Skillet Meal is a simple yet satisfying dish that brings the flavors of your favorite hibachi dinner to your own kitchen. With tender chicken, flavorful rice, and the option of a creamy Yum Yum drizzle, it’s a well-rounded and comforting meal. Easy to prepare and customizable with your favorite add-ins, this one-skillet recipe is sure to become a weeknight staple.
Print
Hibachi Chicken & Rice Skillet Meal
- Total Time: 45 minutes
- Yield: Serves 4–6 1x
Description
This Hibachi Chicken & Rice Skillet Meal brings the bold, savory flavors of your favorite Japanese steakhouse right to your kitchen. Juicy chicken thighs, fragrant garlic and ginger, and perfectly cooked rice come together in one pan for a quick, satisfying weeknight dinner.
Ingredients
- 6 boneless, skinless chicken thighs (about 2 lbs)
- 1/2 cup low sodium soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger powder
- 3 tablespoons vegetable oil
- 1 onion, sliced
- 1 teaspoon minced garlic
- 3.5 cups chicken broth
- 1.5 cups extra-long grain white rice
- 1/4 cup Yum Yum sauce (optional, for serving)
Instructions
- Marinate Chicken:
In a bowl, toss chicken thighs with soy sauce, pepper, garlic powder, and ground ginger. Let sit for 10–15 minutes (or up to 2 hours in the fridge). - Sear Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through, about 5–6 minutes per side. Remove and set aside. - Sauté Aromatics:
Add 1 tablespoon oil to the skillet. Sauté sliced onion until soft, about 3–4 minutes. Add minced garlic and cook for 30 seconds. - Cook Rice:
Stir in uncooked rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. - Combine & Serve:
Slice cooked chicken and return to skillet. Stir to combine and heat through. Drizzle with Yum Yum sauce if using.
Notes
- Swap chicken thighs for breast meat if preferred.
- Add steamed vegetables like zucchini or mushrooms for a true hibachi feel.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Main Dish
