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.
