Hibachi Chicken and Rice Bake
Hibachi Chicken and Rice Bake is an easy main course for any night of the week! Whether it's busy weeknights or a sit-down family dinner, this will be a hit with everyone.
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Hearty and comforting, this recipe takes the classic combination of hibachi chicken and rice and turns it into an easy 30-minute recipe that's perfect for easy dinners.
Why This Recipe Works
Next time you're craving a steaming plate of hibachi chicken and rice, there's no need to go out to a restaurant to get it! You can easily make this chicken and rice bake as a quick and delicious meal that channels all the classic flavors of hibachi.
Tender chicken in a flavorful marinade pairs with fluffy rice and a homemade sauce for a crowd-pleasing meal you won't forget. I love pairing this simple chicken dish with a veggie side like Parmesan Roasted Broccoli, Pan Fried Asparagus, or Green Beans with Bacon. Prefer steak? try this Blackstone Steak and Shrimp recipe!
Ingredients Needed
- Soy Sauce: This acts as the base for your marinade and infuses the chicken with savory, umami flavor.
- Brown Sugar: Balances out the savory flavors with some complex sweetness.
- Rice Wine Vinegar: Provides a nice acidic tartness that helps tenderize the chicken.
- Seasonings: All I add is black pepper and grated ginger for some additional flavor.
- Boneless Skinless Chicken Thighs: You could also use boneless skinless chicken breasts, but I prefer to use tender and flavorful dark meat for this chicken bake.
- Olive Oil: You can also use sesame oil, avocado oil, or vegetable oil if you prefer the flavor or have it on hand.
- Onion: Adds to the medley of familiar savory flavors.
- Jasmine Rice: Feel free to use a different kind of rice, but jasmine rice is fantastic for picking up all the hearty flavors.
- Garlic Cloves: I prefer to use fresh garlic cloves for the best flavor.
- Chicken Broth: Vegetable broth is another option, but chicken stock helps add flavor to the rice.
- Yum Yum Sauce: Either make a homemade yum yum sauce or use a store bought version.
How to Make this Hibachi Recipe
- Step 1: Make the marinade by combining the soy sauce, brown sugar, rice wine vinegar, pepper, and ginger in a large bowl. Add the chicken to the mixing bowl and refrigerate for at least an hour or overnight for best results.
- Step 2: Heat olive oil in a large skillet over medium-high heat, then add the chicken thighs and cook for 2 to 3 minutes on each side. (Don't get rid of the marinade.)
- Step 3: Even if the chicken isn't fully cooked, remove it after 2 to 3 minutes on each side and set it aside. Add the diced onion and cook until softened.
- Step 4: Mix in the rice and garlic and cook until fragrant.
- Step 5: Pour in the broth and remaining marinade and mix well, then bring to a simmer.
- Step 6: Place the chicken thighs on top of the rice, then add to a 400 degree oven and bake for 30 minutes.
Recipe Tips
- Chicken is cooked when it reaches an internal temperature of 165 degrees F. Use a meat thermometer to check for doneness if you're not sure.
- Serve with a side of sauteed zucchini and drizzle with my homemade Yum-Yum Sauce or another sauce of your choice.
- To store, allow leftovers to cool and transfer to an airtight container. Leftover chicken will last in the fridge for 3 to 4 days, and in the freezer for several months.
- For the most flavor, allow the chicken thighs to marinate overnight. They'll need at least an hour for the flavor to incorporate into the meat.
- You can also use chicken breasts for this recipe, but they may cook a little quicker than chicken thighs.
- Instead of jasmine rice, you can use regular white rice or even brown rice for a slightly healthier option.
Recipe FAQ's
Hibachi refers to a kind of Japanese heating device and roughly translates to "fire bowl." In America, hibachi typically refers to a large iron plate that's also called a teppan, which is used in teppanyaki restaurants.
White rice, jasmine rice, and calrose rice are all popular choices for making hibachi.
More Chicken Recipes
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Hibachi Chicken and Rice Bake
Equipment
Ingredients
- 5 tablespoons soy sauce low sodium
- 2 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon black pepper
- 1/2 tablespoon grated ginger or 1 teaspoon ground
- 5-6 large boneless skinless chicken thighs about 2 1/2 pounds
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 1/2 cups jasmine rice
- 2 garlic cloves minced
- 2 cups chicken broth low sodium
- 1 Homemade Yum Yum Sauce Or bottled from the store
Instructions
- In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours.
- Preheat the oven to 400 degrees.
- Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don't discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point.
- Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute.
- Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes.
- Serve with yum yum sauce drizzled on top.
The yum yum sauce is drizzled on top right before serving.
Where do you use the Yum Yum sauce?
Whatever you prefer, I let people add their own sauce.
I am planning on trying this. do you add the yum yum sauce to the finished product or served on the side?
It's a huge fav in our house too, glad you liked it 🙂
Holy Moly... This is OFF the HOOK Delicious... This will be added to the weekly rotation for sure!
Oh thanks for the catch all fixed. So happy you loved it Beverly 🙂
We enjoyed this recipe and will have again. Just wanted to mention in the actual recipe directions it says to add beef broth to rice but the recipe itself calls for chicken broth, which is what I used. Thanks for sharing.