Hibachi Chicken and Rice Bake

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Hibachi Chicken and Rice Bake

Bring the sizzling flavors of hibachi-style cooking straight to your kitchen with this easy Hibachi Chicken and Rice Bake! Tender, marinated chicken thighs are seared and baked over aromatic jasmine rice for a satisfying one-pan dinner. Perfect for busy weeknights, this recipe delivers restaurant-style comfort with minimal cleanup—especially when topped with creamy Yum Yum Sauce!

 Quick Overview

  • Prep Time: 10 minutes (plus 1–12 hours marinating)
  • Cook Time: 35 minutes
  • Total Time: About 45 minutes (active time)
  • Servings: 6
  • Calories: 354 per serving

 Equipment You’ll Need

  • 12-inch oven-safe skillet with lid
  • Digital meat thermometer (optional)

Ingredients

For the Marinade:

  • 5 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar (or plain white vinegar)
  • 1 teaspoon black pepper
  • ½ tablespoon freshly grated ginger (or 1 teaspoon ground ginger)

For the Skillet Bake:

  • 5–6 large boneless skinless chicken thighs (about 2½ lbs)
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1½ cups uncooked jasmine rice
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken broth

Instructions

1. Marinate the Chicken

In a large bowl, whisk together soy sauce, brown sugar, vinegar, black pepper, and ginger. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour (or up to 12 hours for deeper flavor).

2. Sear the Chicken

Preheat oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Remove chicken from marinade (but keep the leftover marinade). Sear chicken thighs for 2–3 minutes per side until browned but not fully cooked. Transfer to a plate and set aside.

3. Build the Rice Base

In the same skillet, sauté diced onion for 2–3 minutes until lightly softened. Add jasmine rice and garlic, and stir for 1 minute to toast slightly.

4. Bake It All Together

Pour in chicken broth and the reserved marinade. Stir and bring to a gentle simmer. Remove from heat, place seared chicken on top of the rice, cover the skillet tightly with a lid or foil, and bake for 30 minutes, or until the rice is cooked and chicken reaches 165°F internally.

5. Serve and Enjoy

Let rest for 5 minutes before serving. Drizzle with Yum Yum Sauce and serve hot.

 Tips for Success

  • Use thighs for best results, but thick chicken breasts can also work—just adjust the cooking time accordingly.
  • Don’t forget the reserved marinade—adding it to the rice before baking infuses it with delicious flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Nutrition (Per Serving)

  • Calories: 354
  • Protein: 24g
  • Carbohydrates: 43g
  • Fat: 9g
  • Sodium: 1216mg
  • Sugar: 5g
  • Fiber: 1g

This Hibachi Chicken and Rice Bake is your shortcut to bold flavor and weeknight comfort—all in one skillet. It’s family-friendly, simple to make, and pairs perfectly with a drizzle of Yum Yum Sauce for that takeout-style finish.

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