Name: Hibachi Chicken and Rice Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanese-American
Ingredients: 5 tablespoons low-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 teaspoon black pepper; 1/2 tablespoon grated ginger or 1 teaspoon ground ginger; 5–6 large boneless skinless chicken thighs (about 2 1/2 pounds); 2 tablespoons olive oil; 1 cup diced onion; 1 1/2 cups jasmine rice; 2 garlic cloves, minced; 2 cups low-sodium chicken broth; Yum Yum Sauce (homemade or store-bought), for serving

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This Hibachi Chicken and Rice Bake is a one-pan wonder that brings the bold flavors of your favorite Japanese steakhouse straight to your kitchen. Juicy marinated chicken thighs are baked over a bed of garlicky jasmine rice for a cozy, satisfying dish that’s easy enough for a weeknight and delicious enough for guests.

Why You’ll Love This Recipe

This recipe combines the savory-sweet punch of hibachi flavors with the comfort of a baked rice casserole. It’s a convenient, minimal-prep dinner that requires only one skillet and basic pantry ingredients. The chicken stays incredibly juicy, the rice absorbs all the bold marinade and broth, and the drizzle of Yum Yum Sauce on top ties it all together. It’s a restaurant-inspired dish without the restaurant hassle.

Hibachi Chicken and Rice Bake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

low-sodium soy sauce
brown sugar
rice vinegar
black pepper
grated or ground ginger
boneless skinless chicken thighs
olive oil
diced onion
jasmine rice
garlic cloves
low-sodium chicken broth
Yum Yum Sauce (homemade or store-bought)

Directions

In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, pepper, and ginger.
Add chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour (up to 12 hours).
Preheat oven to 400°F (200°C).
Heat a 12-inch oven-safe skillet over medium-high heat. Add olive oil.
Remove chicken from marinade (reserve marinade) and sear in skillet for 2–3 minutes per side. Remove to a plate.
Add diced onion to the skillet and cook for 2–3 minutes until slightly softened.
Stir in jasmine rice and garlic; cook for 1 minute.
Pour in chicken broth and the reserved marinade. Stir and bring to a simmer.
Turn off heat and place seared chicken thighs on top.
Cover skillet and bake in the oven for 30 minutes.
Serve warm, drizzled with Yum Yum Sauce.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Swap the protein: Use chicken breast, shrimp, or even tofu for a different twist.
Add vegetables: Stir in frozen peas, carrots, or broccoli before baking for added nutrition.
Spice it up: Add a dash of sriracha or red pepper flakes to the marinade.
Use different rice: Substitute jasmine rice with basmati or brown rice (adjust cooking time accordingly).
No oven-safe skillet? Transfer everything to a baking dish before putting it in the oven.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.
This dish also freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute with boneless skinless chicken breasts, though they may be slightly less juicy than thighs.

Is it okay to skip marinating?

For best flavor, marinate for at least an hour. Skipping it is possible but will reduce the depth of flavor.

Can I cook this on the stovetop instead of baking?

You could finish cooking covered on the stovetop, but the oven ensures even cooking and fluffier rice.

What is Yum Yum Sauce?

Yum Yum Sauce is a creamy, tangy-sweet condiment commonly served at hibachi restaurants. It pairs perfectly with the chicken and rice.

Can I make this dairy-free?

Yes, the recipe is naturally dairy-free. Just ensure your Yum Yum Sauce is also dairy-free if using store-bought.

What skillet should I use?

Use a 12-inch oven-safe skillet or cast iron pan. If you don’t have one, transfer to a baking dish before baking.

Can I use white vinegar instead of rice vinegar?

Rice vinegar is milder and slightly sweet, but white vinegar can work in a pinch. Use slightly less if substituting.

Does the rice need to be rinsed?

Rinsing rice removes excess starch, helping prevent it from becoming gummy. It’s recommended but not required.

Can I prep this ahead of time?

Yes, marinate the chicken and prep the ingredients ahead of time. Assemble and bake when ready.

Is this recipe kid-friendly?

Absolutely. The sweet-savory flavor profile is generally appealing to both kids and adults.

Conclusion

This Hibachi Chicken and Rice Bake brings all the crave-worthy flavors of a Japanese steakhouse meal into one easy, oven-baked dish. It’s comforting, flavorful, and endlessly customizable—perfect for a weeknight dinner or weekend meal prep. With minimal cleanup and big taste, it’s sure to become a regular in your dinner rotation.

Molly