I’ve been making this hibachi chicken and rice recipe for years, and it’s always a hit with my family. I love how it’s a simple yet flavorful meal that’s perfect for a weeknight dinner or a special occasion. The dish originated in Japan, where it’s known as ‘teppanyaki,’ and it’s characterized by its savory and slightly sweet flavors.
The key to this recipe is the technique of cooking the chicken and vegetables on a large griddle or frying pan, which gives the dish its signature smoky flavor. When I cook this recipe, I like to use a combination of chicken breast and thighs for added tenderness and flavor. I also add in some sliced bell peppers and onions for extra color and nutrients.
To make this recipe even healthier, I use brown rice instead of white rice, which is higher in fiber and nutrients. My kids love helping me cook this recipe because it’s so easy to make, and they can get involved by stirring the ingredients and adding in their favorite vegetables. Whether you’re serving this recipe at home or taking it to a potluck, it’s sure to be a crowd-pleaser.
One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main dish or as a side dish, depending on your preference. I like to serve it with some steamed broccoli or a side salad for a complete meal. This recipe is also great for meal prep because you can cook the chicken and rice in advance and reheat them as needed.
Overall, this hibachi chicken and rice recipe is a staple in my household, and I’m sure it will become one in yours too.
Hibachi Chicken and Rice
4.6 from 1575 votes
A quick and flavorful stir-fry featuring tender chicken pieces and buttery fried rice, all cooked in a hot skillet with a savory soy-ginger sauce. This homemade version captures the classic teppanyaki experience with simple ingredients and bold umami taste.
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp sake or dry sherry
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tbsp vegetable oil
For the Rice
3 cups cooked jasmine rice, preferably day-old
2 tbsp unsalted butter
1/2 cup frozen peas and carrots, thawed
2 large eggs, lightly beaten
2 tbsp soy sauce
1 tsp sesame oil
2 green onions, sliced
For the Sauce
1/4 cup soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1 tsp sugar
1 tsp toasted sesame seeds
👨🍳Directions
1In a medium bowl, whisk together soy sauce, sake, grated ginger, and minced garlic.
2Add the chicken pieces and toss to coat evenly.
3Let marinate at room temperature for 10 minutes while you prepare the other ingredients.
4In a small bowl, combine all sauce ingredients: soy sauce, mirin, rice vinegar, sugar, and sesame seeds.
5Stir until the sugar dissolves completely.
6Set aside near the stove.
7Heat a large cast iron skillet over high heat until a drop of water sizzles instantly.
8Add 1 tablespoon vegetable oil and swirl to coat.
9Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan.
10Cook without moving for 3 minutes until the bottom is deeply browned, then stir-fry for another 2 to 3 minutes until the chicken is cooked through and no longer pink inside.
11Transfer the chicken to a plate and tent with foil.
12Reduce the heat to medium-high and add 1 tablespoon butter to the same skillet.
13Add the thawed peas and carrots and stir-fry for 1 minute until heated through.
14Push the vegetables to one side of the pan.
15Pour the beaten eggs into the empty side of the skillet.
16Let them set for about 30 seconds, then scramble with a spatula until fully cooked but still soft, about 1 minute.
17Mix the scrambled eggs with the vegetables.
18Add the remaining 1 tablespoon butter and the cooked rice to the skillet.
19Spread the rice in an even layer and press it down gently with the spatula.
20Let it cook undisturbed for 2 minutes to develop a slight crust, then stir-fry for another 2 minutes, breaking up any clumps.
21Pour the prepared sauce over the rice mixture and toss to combine.
22Return the cooked chicken to the skillet and stir everything together until the chicken is heated through and the rice is evenly coated, about 1 to 2 minutes.
23The rice should look glossy and the chicken should be glistening.
24Remove from heat and sprinkle with sliced green onions.
For best results, use day-old rice that has been refrigerated overnight; fresh rice can become mushy. To achieve the signature hibachi sizzle, ensure your skillet is very hot before adding ingredients. You can substitute chicken breast for thighs, but reduce cooking time slightly to prevent dryness.
Watch Video Of How Hibachi Chicken and Rice Works
One of my favorite things about this hibachi chicken and rice recipe is that it’s so easy to store and reheat – simply refrigerate any leftovers in an airtight container and reheat them in the microwave when you’re ready.
You can also serve this recipe at room temperature if you prefer – just be sure to keep any leftovers refrigerated until you’re ready to eat them again.
This recipe is also great for meal prep because you can cook the chicken and rice in advance and reheat them as needed.
❓ Frequently Asked Questions About Hibachi Chicken and Rice
What type of rice should I use for this recipe?
You can use either white or brown rice for this recipe, but I recommend using brown rice for its higher fiber content.
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken for this recipe if you prefer – just be sure to adjust the cooking time accordingly.
How do I prevent the chicken from sticking to the pan?
To prevent the chicken from sticking to the pan, make sure to heat the pan over high heat before adding in the oil and chicken.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables to this recipe such as mushrooms, carrots, or zucchini – just be sure to adjust the cooking time accordingly.
Is this recipe suitable for vegetarians?
No, this recipe is not suitable for vegetarians because it contains chicken – but you can easily make it vegetarian by substituting the chicken with tofu or tempeh.
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