Hibachi chicken and rice skillet brings the savory, garlicky flavor of a teppanyaki dinner to your own stove in a single pan.
Chicken thighs soak in a soy, ginger, and garlic marinade, brown until deeply golden, and then finish on a bed of rice that absorbs the pan juices. A drizzle of creamy yum yum sauce completes the plate. Everything cooks in one skillet, so cleanup is short, and the marinating time does most of the work for you.
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Why This Hibachi Chicken and Rice Skillet Recipe Works
Chicken thighs stay juicy during browning and simmering, which makes them more forgiving than breasts. Their rich flavor stands up to the salty soy based marinade.
Deglazing the skillet with the reserved marinade lifts all the browned bits from the pan and carries them into the rice. The marinade is boiled in the pan, which makes it safe and concentrates the flavor.
Cooking the rice right in the skillet with chicken broth lets each grain absorb savory juices from the chicken, onion, and garlic. The result tastes richer than rice cooked on its own.
Ingredients for Hibachi Chicken and Rice Skillet
- 1/3 cup low sodium soy sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 2 lb boneless skinless chicken thighs, about 6 thighs
- 3 tbsp vegetable oil
- 1 medium yellow onion, sliced
- 1 tsp minced garlic
- 3 1/2 cups low sodium chicken broth
- 1 1/2 cups long grain white rice
- 1/4 cup creamy yum yum sauce, for serving, optional
- 2 tbsp chopped chives or green onions, for garnish
Soy sauce. Choose low sodium soy sauce, because the marinade reduces in the pan and concentrates the salt.
Chicken thighs. Trim excess fat and pat the pieces dry after marinating so they brown well.
Long grain rice. Do not rinse it too aggressively, since the surface starch helps thicken the pan juices.
Chicken broth. Low sodium broth lets you control the final seasoning.
Yum yum sauce. A mayonnaise based sauce with a hint of tomato and garlic, sold in many grocery stores or simple to whisk together at home.
How to Make Hibachi Chicken and Rice Skillet
1. Marinate the chicken Whisk the soy sauce, pepper, garlic powder, and ginger in a bowl, then combine it with the thighs in a zip top bag and refrigerate for 1 to 6 hours.
2. Dry the chicken Lift the chicken from the marinade, reserve the liquid, and pat the pieces dry on paper towels so they brown instead of steaming.
3. Brown the thighs Heat the oil in a large skillet over medium high heat and brown the chicken for 5 to 7 minutes per side, then move it to a plate.
4. Cook the aromatics Saute the onion for 3 minutes, add the garlic, and cook for 2 more minutes until fragrant.
5. Deglaze and boil Pour in the reserved marinade and boil for 5 minutes, scraping the browned bits from the pan.
6. Add the rice Stir in the broth and rice, bring to a boil, then reduce the heat, cover, and cook for 10 minutes.
7. Return the chicken Stir the rice with a fork, set the chicken on top, cover, and cook on low for 10 to 15 minutes until the rice is tender and the chicken reaches 165 degrees F.
How to Serve Hibachi Chicken and Rice Skillet
Loosen the rice, slice the chicken if you like, and drizzle with yum yum sauce. A crisp creamy Asian cucumber salad or a bowl of garlic sesame cucumber salad balances the savory pan. Add air fryer broccoli with Parmesan and air fryer asparagus for green vegetables.
How to Store and Reheat Hibachi Chicken and Rice Skillet
Cool the rice and chicken quickly and refrigerate within 1 hour. Leftovers keep for up to 3 days in an airtight container. Reheat with a splash of water until steaming and the center reaches 165 degrees F. You can freeze portions for up to 2 months and thaw them overnight in the refrigerator.
Tips and Variations for Hibachi Chicken and Rice Skillet
Marinate in the refrigerator. Never leave raw chicken in the marinade at room temperature.
Boil the marinade. The reserved liquid touched raw chicken, so it must boil for several minutes before it joins the rice.
Do not rinse the chicken. Pat it dry instead to avoid spreading bacteria.
Keep the lid on. Lifting the lid during the final cook lets steam escape and leaves the rice undercooked.
Add vegetables. Stir in frozen peas and carrots with the broth for a more colorful pan.
Check the chicken. Use an instant read thermometer and cook the thighs to at least 165 degrees F.
Flag the allergens. The marinade contains soy and wheat, and the sauce contains egg, so label the dish accordingly.
Cool the rice quickly. Cooked rice should be refrigerated within an hour, as described in the University of California food safety update.
Frequently Asked Questions About Hibachi Chicken and Rice Skillet
How do I get the hibachi flavor in hibachi chicken and rice skillet?
Soy sauce, garlic, ginger, and a hot skillet create the signature savory, slightly caramelized flavor. Browning the chicken well and deglazing the pan are the key steps.
Can I use chicken breasts in hibachi chicken and rice skillet?
Yes, but cut the breasts into thick pieces and watch the time, because they dry out faster. Cook them until they reach 165 degrees F.
How long should I marinate for hibachi chicken and rice skillet?
One hour gives a good flavor, and up to 6 hours deepens it. Longer than that can make the texture soft because of the salt.
Can I use brown rice?
Brown rice needs more liquid and a longer cooking time, around 40 minutes. Increase the broth and keep the skillet covered.
What can I use in place of yum yum sauce?
A simple mix of mayonnaise, a little tomato paste, garlic powder, and water makes a fast stand in. Teriyaki sauce also works for a sweeter finish.
Hibachi Chicken and Rice Skillet Meal
Equipment
- large skillet with lid
- Zip top bag
- Instant read thermometer
- Whisk
Ingredients
Main Ingredients
- ⅓ cup low sodium soy sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp ground ginger
- 2 lb boneless skinless chicken thighs about 6 thighs
- 3 tbsp vegetable oil
- 1 medium yellow onion sliced
- 1 tsp minced garlic
- 3 ½ cup low sodium chicken broth
- 1 ½ cup long grain white rice
- ¼ cup creamy yum yum sauce for serving, optional
- 2 tbsp chives or green onions chopped, for garnish
Instructions
Cooking
- Marinate. Combine the soy sauce, pepper, garlic powder, and ginger with the chicken and refrigerate for 1 to 6 hours.
- Brown. Pat the chicken dry, reserve the marinade, and brown the thighs in the oil for 5 to 7 minutes per side.
- Build the base. Saute the onion for 3 minutes, add the garlic for 2 minutes, then boil the reserved marinade for 5 minutes.
- Cook the rice. Add the broth and rice, boil, then cover on low heat for 10 minutes.
- Finish. Set the chicken on the rice, cover, and cook 10 to 15 minutes until the chicken reaches 165 degrees F, then drizzle with sauce.
