Name: Hibachi Chicken & Rice Skillet Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs (2 lbs); 1/2 cup low sodium soy sauce; 1 teaspoon 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)

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Why You’ll Love This Recipe

This hibachi-style meal is not only delicious but also incredibly convenient. Made entirely in one skillet, it saves time on cleanup without sacrificing flavor. The chicken is marinated to perfection, and the rice absorbs all the savory goodness of the broth and spices. It’s customizable, comforting, and perfect for when you want a takeout-style meal without leaving home. Whether you drizzle it with Yum Yum sauce or enjoy it on its own, this dish delivers restaurant-worthy results every time.

Ingredients

6 boneless, skinless chicken thighs (2 lbs)
1/2 cup low sodium soy sauce
1 teaspoon 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, combine the soy sauce, pepper, garlic powder, and ground ginger powder. Add the chicken thighs and marinate for at least 15 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Once hot, add the marinated chicken thighs and cook for 5–7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and minced garlic, and sauté for 2–3 minutes, until the onion softens.
Pour in the chicken broth and bring it to a simmer. Add the rice and stir. Cover and cook for about 15–20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, slice the cooked chicken thighs into strips.
Once the rice is cooked, stir in the sliced chicken and cook for an additional 2–3 minutes to combine everything.
Serve with a drizzle of Yum Yum sauce, if desired.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Variations

Use Chicken Breast: Swap chicken thighs for boneless chicken breasts if you prefer a leaner option.
Spice It Up: Add chili flakes, sriracha, or hot sauce for a spicy kick.
Add Veggies: Stir in sautéed mushrooms, bell peppers, or snap peas for extra color and nutrition.
Low-Carb Option: Replace rice with cauliflower rice and reduce the broth accordingly.
Teriyaki Twist: Add a splash of teriyaki sauce to the marinade or finish the dish with a teriyaki glaze.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat, stirring occasionally until warmed through. Add a splash of broth or water if needed. You can also reheat in the microwave for 1–2 minutes.

FAQs

1. Can I use leftover rice instead of cooking it in the skillet?

Yes, you can use pre-cooked rice. Add it after sautéing the onions and garlic, and reduce the amount of broth to prevent the dish from becoming too wet.

2. What kind of soy sauce should I use?

Low sodium soy sauce is recommended to avoid overpowering saltiness, but regular soy sauce works if that’s what you have.

3. Can I make this meal vegetarian?

Yes, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

4. How do I know when the chicken is fully cooked?

The chicken should be golden brown and reach an internal temperature of 165°F (75°C) when fully cooked.

5. Is Yum Yum sauce necessary?

No, it’s optional but adds a delicious creamy contrast to the savory flavors. You can also use sriracha mayo or your favorite dipping sauce.

6. Can I cook this in a wok instead of a skillet?

Absolutely. A wok works well, especially for even cooking and tossing the ingredients.

7. How can I prevent the rice from sticking or burning?

Make sure the rice is stirred occasionally and cooked over low to medium heat with the skillet covered.

8. Can I marinate the chicken longer than 15 minutes?

Yes, marinating for up to 24 hours enhances the flavor even more.

9. What other sauces can I serve with this meal?

Teriyaki, hoisin, or sesame ginger sauce can also complement the dish nicely.

10. Is this dish freezer-friendly?

Yes, you can freeze leftovers for up to 2 months. Thaw in the refrigerator and reheat thoroughly before serving.

Conclusion

The Hibachi Chicken & Rice Skillet Meal is an easy, flavorful way to enjoy a restaurant-style dinner at home with minimal fuss. With just one pan, a handful of ingredients, and bold Asian-inspired flavors, it’s perfect for satisfying your cravings any night of the week. Serve it with a drizzle of Yum Yum sauce or enjoy it as is—either way, it’s a hit!

Hibachi Chicken & Rice Skillet Meal

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This Hibachi Chicken & Rice Skillet Meal is a savory, one-pan dinner packed with tender chicken, aromatic rice, and bold Japanese-inspired flavors. Easy to make and perfect for weeknights, it’s a satisfying homemade version of your favorite hibachi dish!

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Instructions

In a bowl, mix soy sauce, pepper, garlic powder, and ground ginger. Add chicken thighs and marinate for at least 15 minutes.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add 1 tablespoon oil, sliced onion, and minced garlic. Sauté for 2–3 minutes until onions are soft.
Pour in chicken broth and bring to a simmer. Stir in rice, cover, and cook for 15–20 minutes or until rice is tender and broth is absorbed.
While rice cooks, slice the cooked chicken into strips.
Once rice is done, add chicken back into the pan and cook for 2–3 more minutes to combine.
Drizzle with Yum Yum sauce before serving, if desired.

Notes

For extra flavor, marinate the chicken longer or overnight.
Swap chicken thighs for chicken breast if preferred.
Add vegetables like peas, carrots, or zucchini for a full meal in one pan.
Store leftovers in an airtight container for up to 3 days.