Hibachi Chicken Recipe
Hibachi chicken at home — a chicken and rice skillet, hibachi chicken bowls, an Instant Pot version, and a chicken and shrimp cabbage bowl for busy weeknights.
★ dinner
dinnerHibachi Chicken & Rice Skillet Meal
A flavorful and easy one-pan meal featuring tender chicken thighs cooked with rice and vegetables, inspired by hibachi-style flavors.
Kristina ChavezIngredients
- 2 lbs boneless chicken thighs
- 1/2 cup Soy sauce
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Ground ginger powder
- 3 tbsp Vegetable oil
- 1 Onion, sliced
- 1 tsp Minced garlic
- 3.5 cups Chicken broth
- 1.5 cups Extra-long grain white rice
- 1/4 cup Yum Yum sauce
- 1 tsp Sesame Oil
- 1/2 cup Can carrots and peas
- 1 Scrambled egg
- 1/2 tsp Red pepper flakes
- topping Toasted sesame seeds
Instructions
- 1Marinate the Chicken: In a bowl, combine soy sauce, pepper, garlic powder, and ginger powder. Add the chicken thighs and let them marinate for at least 1 hour.
- 2Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- 3Sauté the Vegetables: Add 1 tablespoon of oil to the skillet, along with carrots and peas. Sauté the sliced onion and minced garlic until soft and fragrant.
- 4Cook the Rice: Pour in the chicken broth and bring to a boil. Stir in the rice, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes until the rice is tender.
- 5Slice the Chicken & Combine: Dice the chicken and return it to the skillet. Stir everything together, letting the flavors meld for a few minutes.
- 6Garnish and Serve: Drizzle with Yum Yum sauce and top with sesame seeds.
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The reason hibachi chicken works at home is that it's really just chicken, butter, soy sauce, and garlic cooked hot and fast. You don't need a flat-top griddle, and you don't need to make a show of it — you need a heavy skillet and dinner on the table by 6:30.
Cooks on Pepper reach for these when the kids ask to go out and nobody wants to spend the money, or when there's leftover rice in the fridge and chicken thawing on the counter.
Every recipe here is a full dinner. The Hibachi Chicken & Rice Skillet Meal and Homemade Hibachi Chicken & Rice put everything in one pan, Hibachi Chicken Bowls and One Pot: Hibachi Chicken keep the dishes down, Instant Pot Hibachi Chicken runs mostly hands-off, and the Hibachi Chicken & Shrimp Cabbage Bowl swaps in cabbage when you want something lighter.
Quick Tips
- 1
Use day-old rice
Cold rice from the fridge fries up in separate grains instead of turning to mush; spread fresh rice on a sheet pan for 20 minutes if that's all you have.
- 2
Get the pan hot
Heat the skillet 2 to 3 minutes over medium-high before the chicken goes in, and let the pieces sit undisturbed 3 minutes to brown.
- 3
Cook in two batches
A crowded pan steams the chicken. Cook 1 pound at a time in a 12-inch skillet so every piece gets color.
- 4
Add butter at the end
Stir in the last tablespoon of butter and the minced garlic in the final minute so the garlic doesn't scorch.
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