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.

Hibachi Chicken and Rice Skillet Meal: A Cozy 30-Minute Dinner

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

Scale

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)

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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