There’s something magical about a sizzling skillet filled with tender chicken, savory sauce, and fluffy rice—it just feels like a warm hug after a long day. And let’s be honest, when you’ve got a million things on your plate (hello, life!), finding a dish that hits all the notes—easy, hearty, and picky-eater approved—is like striking culinary gold.
This Hibachi Chicken and Rice Skillet Meal is here to save your weeknight dinner blues. It brings all the flavor of a restaurant-style hibachi experience right into your kitchen—no reservations, no teppanyaki chef, and no sticky table soy sauce spills in sight.
So grab that skillet, mama (or multitasking queen, or weeknight warrior), because this one-pan wonder is about to be your new go-to.
Table of Contents
Why You’ll Love This Hibachi Chicken and Rice Skillet Meal
Whether you’ve been craving that classic teriyaki hibachi chicken flavor or just need a dinner that practically cooks itself, this recipe delivers the goods. Here’s why this dish is a total weeknight win:
- Quick and satisfying: On the table in about 30-40 minutes.
- One skillet = less mess: No mountain of dishes here. (Praise be.)
- Family favorite: Even your “I-don’t-like-rice” kid might ask for seconds.
- Meal prep friendly: Tastes even better the next day!
Ingredients You’ll Need
You probably have most of these pantry staples already—no wild goose chases at the grocery store required:
- 6 boneless, skinless chicken thighs (about 2 lbs)
- 1/2 cup low sodium soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 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 (totally optional but highly encouraged for max deliciousness)
How to Make This Hibachi Chicken and Rice Skillet Meal
Let’s walk through this step-by-step. No culinary degree needed—just a good skillet and maybe a glass of wine nearby (optional, but recommended).
1. Marinate the Chicken
In a bowl, whisk together the soy sauce, pepper, garlic powder, and ground ginger. Add your chicken thighs and toss until they’re fully coated. Let them soak in all that umami goodness in the fridge for at least 1 hour, up to 6. The longer, the better—but no shame in a quick marinate if you’re short on time.
Aneta’s tip: I’ve thrown this together in the morning before school drop-off and it’s been perfect by dinnertime.
2. Sear the Chicken
Take the chicken out, pat it dry (moisture = less browning), and heat up the oil in your large skillet over medium-high heat. Sear each side for about 5–7 minutes until beautifully browned and slightly crispy. Then set them aside to rest while you work on the rest.
3. Sauté the Veggies
In the same pan (because we love one-pan meals), toss in your sliced onions. Sauté for 3 minutes until they start to soften, then add in the minced garlic. Cook for another 2 minutes until everything smells like your favorite takeout place.
4. Deglaze & Get Saucy
Pour any leftover marinade into the skillet and deglaze by scraping up all those delicious browned bits from the bottom. Let it simmer and reduce by half—this concentrates the flavor and gives your rice a little extra oomph.
5. Cook the Rice
Add the chicken broth and rice. Bring everything to a boil, then lower the heat to medium-low. Cover the pan and let it simmer for 10 minutes. Stir occasionally so nothing sticks.
6. Finish Strong
Place your browned chicken thighs back on top of the rice. Cover and cook for another 10–15 minutes, or until the rice is perfectly tender and has soaked up all the delicious juices. Drizzle with Yum Yum sauce just before serving if you’re feeling fancy (you are).
Tasty Tips for Success
- No thighs? No problem. You can absolutely swap in boneless chicken breasts. Just be careful not to overcook them.
- Short on time? Marinate for 30 minutes and add a touch of honey or brown sugar to boost the flavor quickly.
- Want veggies? Toss in some frozen peas, carrots, or chopped zucchini during the last 10 minutes of cooking. Easy peasy.
Real talk: I made this once for a girls’ night in, and let’s just say… wine and this dish made us feel like hibachi queens without leaving the couch.
FAQs: About Hibachi Chicken and Rice Skillet Meal
Can I substitute brown rice?
Sure! Just know it’ll need more liquid and a longer cook time. Try adding an extra 1/2 cup of broth and extend simmering by 10-15 minutes.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 4 days. It reheats like a dream in the microwave or skillet.
Can I make this a full hibachi meal?
Absolutely! Add some stir-fried zucchini and mushrooms on the side, or whip up a quick side of fried rice using leftover rice and eggs.
Conclusion
There you have it—your Hibachi Chicken and Rice Skillet Meal ready to wow your family, impress your picky eater, or simply satisfy that craving for teriyaki hibachi chicken without the takeout wait.
Whether you’re cooking for two or feeding a hungry crew, this hibachi skillet brings big flavor with minimal fuss. And honestly? That’s the kind of kitchen magic we’re all here for.
🔗 Keep the Flavor Going: Recipes You’ll Also Love
If you’re drooling over this Hibachi Chicken and Rice Skillet Meal, don’t stop here! We’ve rounded up a few of our most popular dishes that pair perfectly with the hibachi vibes or add even more variety to your weeknight lineup. These recipes are tried, true, and totally craveable—so be sure to check them out next:
- Craving more bold skillet magic? Try our Bold and Zesty Buffalo Ranch Chicken Pasta Skillet—it’s saucy, spicy, and guaranteed to heat up your dinner table.
- If you loved the savory rice combo, you’ll adore our tropical twist in the Pineapple Chicken and Rice recipe—it’s sweet, tangy, and feels like a Hawaiian vacation in a bowl.
- Need another one-pan wonder for busy nights? Say hello to our Garlic Mushroom Chicken Stir Fry—it’s loaded with umami and on the table in under 30 minutes.
- Want to turn up the heat? Dive into the island flavor of our Jerk Chicken and Mango Slaw Bowls with Honey Lime Cream—it’s sweet, spicy, and seriously refreshing.
Happy cooking,
Aneta 💛
Hibachi Chicken and Rice Skillet Meal
- Total Time: 40 mins
- Yield: 4–6 servings 1x
Description
This Hibachi Chicken & Rice Skillet Meal is a one-pan weeknight lifesaver bursting with bold teriyaki flavor, tender chicken thighs, fluffy rice, and a rich, savory glaze. Inspired by your favorite hibachi-style takeout, this homemade version is quicker, healthier, and budget-friendly. Add a drizzle of Yum Yum sauce for that extra restaurant-style magic
Ingredients
6 boneless, skinless chicken thighs (about 2 lbs)
1/2 cup low sodium soy sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
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)
Instructions
Marinate the chicken: In a bowl, whisk together soy sauce, pepper, garlic powder, and ginger. Coat chicken thighs well and marinate in the fridge for 1–6 hours.
Sear the chicken: Remove chicken, pat dry, and heat vegetable oil in a large skillet over medium-high. Brown chicken for 5–7 minutes per side. Set aside.
Sauté aromatics: In the same skillet, add sliced onion and sauté for 3 minutes. Add minced garlic and cook for 2 more minutes.
Deglaze the pan: Pour in reserved marinade. Stir to deglaze, scraping the pan’s bottom. Reduce liquid by half.
Cook the rice: Add chicken broth and rice. Bring to a boil, then lower to medium-low heat, cover, and simmer for 10 minutes. Stir occasionally.
Combine & finish: Return chicken to skillet, arranging over rice. Cover and cook another 10–15 minutes, until rice is fluffy and chicken is cooked through.
Serve: Drizzle with Yum Yum sauce before serving, if using.
Notes
For a veggie boost, add frozen peas, broccoli, or chopped carrots in the last 10 minutes of cooking.
You can substitute chicken breasts, but reduce cook time slightly to avoid drying them out.
This dish reheats beautifully—perfect for meal prep!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: ~460 Kcal
- Sugar: 3 g
- Sodium: 840 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg