hibachi chicken and rice recipe

Written BySheba G Updated On
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The Best hibachi chicken and rice recipe

I’ve been making hibachi chicken and rice for my family for years, and it’s always a hit. The dish originated in Japan, where it’s known as ‘yakimono,’ which means ‘grilled dish.’

It’s typically served with a side of steamed rice and vegetables, but I like to add some extra flavor with soy sauce and ginger. The key to making good hibachi chicken is to cook it quickly over high heat, so the outside is crispy and the inside is juicy.

I’ve tried different methods over the years, but nothing beats the simplicity of cooking it on a griddle. My kids love helping me flip the chicken and stir-fry the veggies, making it a fun activity for the whole family.

We often have hibachi chicken and rice for dinner, but it’s also perfect for special occasions or when we’re entertaining guests. One of the best things about this recipe is that it’s incredibly healthy, with lean protein from the chicken and plenty of fiber from the rice and veggies.

Plus, it’s easy to make ahead and reheat, so it’s a great option for busy weeknights or meal prep. I’ve even started serving it at potlucks and gatherings, where it’s always a crowd-pleaser.

Overall, hibachi chicken and rice is a classic recipe that never goes out of style – and I’m so glad I can share my favorite version with you today!

Hibachi Chicken and Rice

4.6 from 1594 votes

A classic Japanese steakhouse dish featuring tender grilled chicken and flavorful fried rice, cooked on a flat-top griddle. This recipe recreates the savory, buttery taste of hibachi at home with simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken

1 1/2 lbs boneless skinless chicken thighs
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp white pepper

For the Fried Rice

3 cups cooked white rice, day-old preferred
2 tbsp unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
2 large eggs, lightly beaten
3 tbsp soy sauce
1 tbsp sesame oil
1/2 cup frozen peas and carrots, thawed
2 green onions, sliced

For the Yum Yum Sauce (optional)

1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp paprika
1/4 tsp garlic powder

👨‍🍳Directions

1In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon white pepper.
2Add the chicken thighs and toss to coat evenly.
3Let marinate at room temperature for 10 minutes while you prepare the other ingredients.
4Heat 1 tablespoon vegetable oil in a large skillet or flat-top griddle over medium-high heat until shimmering.
5Add the marinated chicken thighs in a single layer and cook for 5 to 6 minutes per side, until the internal temperature reaches 165 degrees F and the exterior is golden brown and charred in spots.
6Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized strips.
7In the same skillet over medium heat, melt 1 tablespoon of the butter.
8Add the diced onion and cook for 2 to 3 minutes, stirring frequently, until softened and translucent.
9Add the minced garlic and cook for 30 seconds until fragrant.
10Push the onion and garlic to one side of the pan.
11Pour the beaten eggs into the empty side and scramble them, stirring constantly, until fully set and broken into small pieces, about 1 to 2 minutes.
12Mix the scrambled eggs with the onion mixture.
13Add the cooked rice to the skillet and increase the heat to medium-high.
14Drizzle with 3 tablespoons soy sauce and 1 tablespoon sesame oil, then add the thawed peas and carrots.
15Stir-fry everything together for 3 to 4 minutes, breaking up any clumps of rice, until the rice is evenly coated and heated through.
16Stir in the remaining 1 tablespoon butter and the sliced green onions, cooking for another minute until the butter melts.
17To make the yum yum sauce, whisk together the mayonnaise, ketchup, rice vinegar, sugar, paprika, and garlic powder in a small bowl until smooth.
18Serve the sliced hibachi chicken alongside the fried rice, drizzled with the sauce if desired.

🔧Equipment

Large skillet or flat-top griddle
Spatula
Mixing bowls
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 210mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For best results, use day-old rice that has been refrigerated, as it fries up better and stays separate. You can substitute chicken breast for thighs, but reduce cooking time to 4 to 5 minutes per side to avoid dryness.

Watch Video Of How Hibachi Chicken and Rice Works

This recipe has become a staple in our household because it’s so versatile – we can serve it for dinner or as part of a buffet-style meal. Plus, it reheats beautifully in the oven or on the stovetop.

For storage ideas, I recommend cooling the leftovers to room temperature before refrigerating them within two hours. Reheat with some additional oil or broth if needed to prevent drying out.

You can also freeze individual portions for up to three months – just thaw overnight in the fridge before reheating.

❓ Frequently Asked Questions About Hibachi Chicken and Rice

Q: What is hibachi chicken?

Hibachi chicken is a style of cooking where food is cooked quickly over high heat, typically on a griddle or in a wok.

Q: Is hibachi chicken healthy?

Yes, hibachi chicken is a relatively healthy option because it uses lean protein from the chicken and plenty of fiber from the rice and veggies.

Q: Can I make hibachi chicken ahead of time?

You can cook the chicken and prep the ingredients ahead of time, but be sure to reheat it before serving.

Q: What kind of seasonings should I use for hibachi chicken?

You can use soy sauce, ginger, garlic powder, or any combination of your favorite seasonings to give the dish flavor.

Q: Can I substitute different types of protein in hibachi chicken?

Sure! You can use shrimp, beef, pork – really any type of protein you like.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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