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Hibachi Chicken and Rice is the ultimate comfort food after a long day. It brings the restaurant vibe straight to your table. You just toss everything together and let the oven do its thing. The kitchen smells awesome, and nobody feels bad going back for seconds. My crew loves it because it all cooks in a single pan, and cleanup is easy.
That first time I put this together on a hectic weeknight, the family flipped over the tasty marinade and fluffy rice. Now they ask for it every month without fail.
Ingredients
- Soy sauce: gives you that classic umami and a bit of salty kick—grab a low-salt type if you can
- Brown sugar: adds sweetness and depth—fine sugar mixes in best
- Rice vinegar: brightens up everything with a tang—go for the clear kind if possible
- Black pepper: throws in pop and zing—fresh ground really makes a difference
- Ginger: gives fresh warmth—fresh grated is best but ground works in a pinch
- Boneless chicken thighs: super juicy and soak up all that marinade—try cutting them the same size so they cook right
- Olive oil: adds flavor and gives a nice crust—pick a mild one so it doesn't overpower
- Onions: add sweetness and some depth—firm onions keep their bite while baking
- Jasmine rice: has awesome aroma and soaks up all that flavor—grab the real thing for the best Hibachi vibe
- Garlic: really pumps up the savory notes—fresh and minced small is the way to go
- Chicken broth: makes the rice rich and tasty—pick a clear, low-sodium broth if you can
- Yum Yum Sauce: this is the secret weapon, grab a bottle or whip up your own and pour it on top at the end
Step-by-step guide
- Get the chicken ready to marinate:
- Mix up soy sauce, brown sugar, black pepper, rice vinegar, and ginger in a big bowl so the sugar’s totally dissolved. Drop in the chicken thighs, toss everything to coat, cover up, and chill at least an hour or just let it go overnight to soak in the flavor.
- Sear the chicken thighs:
- Turn your oven on to 200°C. Heat up a big oven-safe skillet over medium-high, pour in olive oil, and pull the chicken out of the marinade (save the leftover marinade). Brown the thighs two to three minutes per side—they should just get golden on the outside and still be raw inside.
- Sauté onions and toast rice:
- Take the browned chicken out and put it aside. Toss diced onions into the pan and let them get soft for about two or three minutes, but don’t brown them. Pour in the jasmine rice and garlic, stir and cook one more minute until it all smells really good.
- Bake with broth and marinade:
- Add chicken broth and the saved marinade into the pan with the rice and onions, bring it all up to a simmer, then turn off the heat. Set the browned chicken on top. Cover the skillet up and pop it in the oven for 30 minutes until the rice is tender and chicken’s done.
- Serve it up:
- Pull the skillet out of the oven, fluff the rice, and pile the chicken on top. Pour loads of Yum Yum Sauce over everything and serve hot so everyone gets all of those Hibachi flavors.
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What I always look forward to is the soft jasmine rice packed with umami and just a hint of ginger. The smell takes me back every time. There’s nothing like hanging out with the family around the table waiting for that golden chicken to land on the plate.
Storing and reheating
This chicken and rice stays fresh for up to three days in the fridge. Just seal it tight in the pan or a container. To warm up, pop it in the microwave or gently heat it on the stove with a splash of broth so the rice doesn’t dry out. Freezes great too, so you’ve got dinner ready for those seriously busy evenings.
Ingredient swaps
If chicken thighs aren’t your thing, chicken breast works—thanks to the marinade it’ll still stay soft. Wanna skip the meat? Crispy tofu does the trick. If you’re out of jasmine rice, try basmati or even long grain, just tweak your cooking time. You can also swap regular onions for scallions if you want a fresh crunch.
Serving ideas
Drizzle on extra Yum Yum Sauce and add a handful of chopped cilantro or scallions up top. It goes great with a crunchy cucumber salad or some sautéed edamame on the side.
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Hibachi at home
In Japan, Hibachi is really just a charcoal grill where folks cook meat and veggies right at the table. The style you get out West uses punchy marinades and cooks everything in the oven. Hibachi Chicken is a hit because it’s super flavorful and easy to throw together.
Common Recipe Questions
- → Can I swap the chicken for another protein?
Totally, pork or turkey breast work too. You might just have to tweak the cook time a bit.
- → What kind of rice works best here?
Jasmine rice brings lots of aroma, but basmati is great in this dish too.
- → What's the trick to keeping it really moist?
Letting the chicken marinate, then baking everything with broth, keeps the whole thing juicy and tasty.
- → Could I toss in extra veggies?
Yep, things like peas, carrots, or bell peppers are awesome here and make it even more fun.
- → How does the yum yum sauce go with it?
The sauce is nice and creamy, balances the savory chicken, and adds just a touch of sweetness.