Name: Hibachi Chicken and Rice Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hibachi
Ingredients: 5 tablespoons soy sauce (low sodium); 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 teaspoon black pepper; ½ tablespoon grated ginger (or 1 teaspoon ground ginger); 5-6 large boneless skinless chicken thighs (about 2 ½ pounds); 2 tablespoons olive oil; 1 cup onion, diced; 1 ½ cups jasmine rice; 2 garlic cloves, minced; 2 cups chicken broth (low sodium); Homemade or store-bought yum yum sauce for drizzling

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If you’re craving a flavorful, easy, and comforting dinner, this Hibachi Chicken and Rice Bake is the perfect choice. Marinated chicken thighs are seared and baked over a bed of fragrant jasmine rice, creating a satisfying one-pan meal that’s sure to please the whole family. Topped with a drizzle of creamy yum yum sauce, this dish brings the delicious flavors of hibachi straight to your table without the hassle of a grill.

Why You’ll Love This Recipe

Hibachi Chicken and Rice Bake is a quick, flavorful, and filling dinner that’s perfect for busy nights. The marinated chicken thighs add a rich, savory flavor, while the jasmine rice absorbs all the delicious marinade and chicken juices, making every bite incredibly satisfying. Plus, the yum yum sauce adds a creamy finish that takes the dish to the next level. Best of all, it’s a one-pan recipe, making cleanup a breeze! Hibachi Chicken and Rice Bake

Ingredients

5 tablespoons soy sauce (low sodium)
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon black pepper
½ tablespoon grated ginger (or 1 teaspoon ground ginger)
5-6 large boneless skinless chicken thighs (about 2 ½ pounds)
2 tablespoons olive oil
1 cup onion, diced
1 ½ cups jasmine rice
2 garlic cloves, minced
2 cups chicken broth (low sodium)
1 Homemade Yum Yum Sauce or store-bought

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

Directions

In a large bowl, combine the soy sauce, brown sugar, rice vinegar, black pepper, and grated ginger. Mix until well combined.
Add the chicken thighs to the marinade, toss to coat, and refrigerate for at least 1 hour (or up to 12 hours for best flavor).
Preheat the oven to 400°F (200°C).
Heat a 12-inch skillet over medium-high heat and add olive oil. Remove the chicken from the marinade (reserve the marinade for later) and cook the chicken thighs for 2-3 minutes per side, just to brown them. The chicken will not be fully cooked at this point. Remove the chicken from the skillet and set aside.
Add the diced onion to the skillet and cook for 2-3 minutes until softened. Add the jasmine rice and minced garlic, cooking for an additional minute.
Pour in the chicken broth and reserved marinade. Bring to a simmer, then turn off the heat. Place the partially cooked chicken thighs on top of the rice mixture, cover the skillet, and bake in the preheated oven for 30 minutes.
Once done, remove the skillet from the oven and serve with a drizzle of yum yum sauce on top.

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Vegetarian Option: For a vegetarian version, swap the chicken thighs for tofu or tempeh, marinated in the same sauce.
Spicy Kick: Add a little sriracha or chili flakes to the marinade or yum yum sauce to give the dish a spicy flavor.
Veggies: Add more vegetables such as bell peppers, carrots, or broccoli to the rice mixture for a more colorful and nutritious dish.
Brown Rice: Swap the jasmine rice for brown rice for a healthier, heartier option. Just be sure to adjust the cooking time as brown rice takes longer to cook.

Storage/Reheating

Storage: Leftover Hibachi Chicken and Rice Bake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the leftovers in a skillet over medium heat with a splash of chicken broth to prevent drying out, or microwave for 1-2 minutes until heated through.

FAQs

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but be mindful that they may dry out quicker than thighs. You may need to adjust the cooking time accordingly.

2. Can I use instant rice for this recipe?

While instant rice can be used, it might not absorb the flavors as well as regular jasmine rice. For the best results, stick to regular jasmine rice or long-grain white rice.

3. Can I make this dish ahead of time?

Yes! You can marinate the chicken in advance and store it in the fridge overnight. You can also prep the rice and onion mixture ahead of time, and just assemble and bake when ready.

4. What if I don’t have a skillet?

If you don’t have a skillet, you can use a large oven-safe pan or Dutch oven for the stovetop and oven steps.

5. Can I use a different type of sauce instead of yum yum sauce?

Absolutely! You can use any sauce you prefer, such as teriyaki, soy sauce, or a homemade spicy mayo.

6. Can I freeze the leftovers?

Yes, you can freeze this dish. Allow the chicken and rice to cool completely before transferring it to an airtight container or freezer bag. It will keep for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the oven or on the stove.

7. How do I make this dish spicier?

To make this dish spicier, add sriracha or red pepper flakes to the marinade or drizzle some hot sauce on top of the finished dish.

8. How long should I bake this if I use a different pan?

If you use a different pan, the baking time should remain the same (around 30 minutes), but always check the chicken’s internal temperature to ensure it reaches 165°F (74°C).

9. Can I make this dish in a slow cooker?

Yes, you can make this in a slow cooker. Follow the same steps for marinating and searing the chicken, then add everything to the slow cooker and cook on low for 4-5 hours or high for 2-3 hours.

10. Can I use frozen chicken thighs?

It’s best to thaw the chicken before marinating for even flavor absorption. However, you can cook frozen chicken thighs in the skillet for a few minutes longer before baking.

Conclusion

Hibachi Chicken and Rice Bake is the ultimate one-pan meal, delivering juicy marinated chicken thighs and perfectly cooked jasmine rice in one delicious dish. Whether you’re making it for a busy weeknight or a relaxed weekend dinner, this easy recipe is sure to satisfy your cravings. Topped with a drizzle of yum yum sauce, it’s a flavorful, comforting meal that the whole family will love!

Hibachi Chicken and Rice Bake