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Hibachi Chicken and Rice Bake

A delightful recipe that combines tender marinated chicken thighs and fluffy jasmine rice, baked together in one dish for an incredible depth of flavor.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 5 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon black pepper
  • 1/2 tablespoon grated ginger or 1 teaspoon ground ginger
Main Ingredients
  • 5-6 large boneless skinless chicken thighs (about 1.1 kg)
  • 2 tablespoons olive oil for searing the chicken
  • 1 cup diced onion
  • 1 1/2 cups jasmine rice
  • 2 cloves garlic, minced
  • 2 cups low sodium chicken broth
  • 1 Homemade or bottled Yum Yum Sauce for serving

Method
 

Marinade the Chicken
  1. In a large bowl, mix the soy sauce, brown sugar, rice wine vinegar, black pepper, and ginger until combined.
  2. Add the chicken thighs, tossing to coat thoroughly. Cover and let marinate in the refrigerator for at least 1 hour or up to 12 hours.
Preheat the Oven
  1. Set your oven to 400°F (200°C).
Sear the Chicken
  1. Heat a large skillet over medium-high heat and add the olive oil.
  2. Remove the chicken from the marinade and cook for about 2-3 minutes on each side until browned but not fully cooked.
  3. Remove chicken from the skillet and set aside.
Cook the Onions and Rice
  1. In the same skillet, add diced onion and cook for 2-3 minutes until softened.
  2. Stir in the jasmine rice and minced garlic, and cook for another minute.
Add Broth and Marinade
  1. Pour in the chicken broth along with the reserved marinade and bring to a simmer.
Bake It All Together
  1. Place the seared chicken thighs on top of the rice mixture in the skillet.
  2. Cover with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
Serve the Dish
  1. When the baking time is up, remove the skillet from the oven and let it cool for a few minutes.
  2. Drizzle Yum Yum sauce over the top before serving.

Notes

For a nice presentation, add a sprinkle of chopped green onions or sesame seeds. This dish pairs wonderfully with steamed vegetables, such as broccoli or carrots. Have extra Yum Yum sauce on the side for those who love an extra dip.