Looking for a flavor-packed, one-pan meal that brings all the bold umami and savory goodness of your favorite hibachi restaurant dish—without the carbs or gluten? This Hibachi Chicken & Rice Skillet Meal is exactly what you need. With tender seared chicken, soft cauliflower rice, and signature hibachi seasoning, this low-carb skillet delivers all the flavor of Japanese-style teppanyaki cooking—right from your own kitchen.
Perfect for weeknight dinners , meal prep , or when you’re craving something rich in Asian-inspired flavors but staying keto-friendly, this easy-to-make recipe uses simple ingredients like boneless chicken breasts, egg whites, and fresh veggies to bring bold restaurant-style taste into your home. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love hibachi dishes, this Hibachi Chicken & Rice Skillet will quickly become a household favorite.
In this article, we’ll walk you through how to make this perfect Hibachi Chicken & Rice Skillet Meal from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get cooking!
Why You’ll Love This Hibachi Chicken & Rice Skillet
This isn’t just any old stir-fry—it’s a savory, buttery, melt-in-your-mouth delight made with real ingredients that bring bold flavor and satisfying texture together beautifully—all in one pan!
Here’s why it stands out:
- 🍗 Tender, seared chicken : Cooked to juicy perfection with hibachi-style seasoning.
- 🥦 Low-carb “rice” base : Made with cauliflower or konjac noodles for clean eating.
- 🧈 Signature hibachi butter sauce : Sweet, salty, and packed with umami.
- 🥕 Loaded with fresh vegetables : Adds crunch, color, and nutrition without extra carbs.
- ⏱️ Ready in under 30 minutes
- 🧁 Great for batch cooking or storing
- 🧼 Easy cleanup : One skillet = minimal mess!
Whether you’re making it for yourself, your kids, or guests at a dinner party, this Hibachi Chicken & Rice Skillet will quickly become a go-to comfort dish.
Ingredients You’ll Need
For the Hibachi Chicken:
- 2 boneless chicken breasts or thighs, sliced thin
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika (for color and depth)
- Salt and pepper to taste
For the “Rice” Base:
- 2 cups riced cauliflower (or konjac noodles for ultra-low carb)
- 1 tbsp butter or coconut oil
For the Hibachi Butter Sauce:
- 2 tbsp butter or vegan alternative
- 1 tbsp soy sauce or coconut aminos
- 1 tsp honey or monk fruit syrup (optional)
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger paste or grated fresh ginger
- A few drops of Sriracha (optional, for heat)
For the Vegetables:
- 1 cup frozen mixed stir-fry vegetables or fresh bell peppers and carrots
- 1 green onion, chopped
- 1 tbsp sesame seeds (optional, for garnish)
Optional: Serve with fried egg, pickled ginger, or kimchi on the side.
Step-by-Step Instructions
Step 1: Season the Chicken
Place the sliced chicken in a bowl and season with:
- Soy sauce or tamari
- Sesame oil
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
Let sit for 10–15 minutes while prepping other ingredients.
Pro Tip: Thinly slice the chicken for faster cooking and better flavor absorption.
Step 2: Cook the Chicken
Heat a large skillet or wok over medium-high heat and add a small amount of oil.
Add the chicken and cook for 4–5 minutes , stirring frequently, until golden brown and cooked through.
Remove and set aside.
Step 3: Sauté the Veggies
In the same skillet, add a splash of oil if needed.
Add the frozen or fresh vegetables and sauté for 3–4 minutes , until tender-crisp.
Season lightly with salt and pepper.
Step 4: Cook the Cauliflower Rice
Add the riced cauliflower to the skillet and stir-fry for 3–4 minutes , until softened.
Add butter or oil and toss well to coat.
Optional: Add scrambled egg whites or beaten egg for a more authentic hibachi feel.
Step 5: Make the Hibachi Butter Sauce
In a small bowl, whisk together:
- Melted butter
- Soy sauce or coconut aminos
- Honey or sweetener
- Sesame oil
- Garlic and ginger
- Sriracha (if using)
Pour half of the sauce into the skillet with the rice and veggies. Stir well to combine.
Return the chicken to the skillet and toss gently to coat everything evenly.
Pro Tip: Reserve the remaining sauce for drizzling before serving.
Step 6: Assemble and Garnish
Transfer to a serving platter or individual bowls.
Sprinkle with chopped green onions and sesame seeds.
Drizzle with additional hibachi sauce if desired.
Step 7: Serve and Enjoy!
Enjoy warm straight from the skillet or pack for lunch.
Pair with miso soup, edamame, or a light cucumber salad for a full meal.
Savor every sizzling bite of your Hibachi Chicken & Rice Skillet Meal !
Nutritional Information (Per Serving – Makes 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Total Fat | ~18 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~60 mg |
| Sodium | ~400 mg |
| Total Carbs | ~10 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~7 g |
| Protein | ~25 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Hibachi Chicken & Rice Skillet
- Use thinly sliced chicken – Ensures quick, even cooking and tender bites.
- Don’t overcook the cauliflower rice – It can become soggy if steamed too long.
- Make your own sauce – Restaurant-style hibachi butter sauce is easy to recreate at home.
- Serve immediately – Keeps best when eaten right after cooking.
- Double the batch for meal prep – Stores well in the fridge for up to 4 days.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Hibachi Shrimp or Beef
Swap chicken for shrimp or thinly sliced ribeye for different protein options.
Zucchini Noodles
Replace cauliflower rice with spiralized zucchini or shirataki noodles for a lighter version.
Egg Whites Only
Mix in scrambled egg whites for added protein and texture.
Vegan Option
Use tofu or mushrooms as the main protein and vegan butter and tamari for flavor.
Spicy Kick
Add extra Sriracha, crushed red pepper flakes, or spicy mayo for heat.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~7g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular white rice?
You can—but it will increase the carb count significantly. Stick with cauliflower rice for low-carb results.
How do I store leftovers?
Store cooled portions in an airtight container in the fridge for up to 4 days . Reheat in the microwave or skillet.
What kind of soy sauce should I use?
Use tamari for gluten-free, or coconut aminos for a lower-sodium option.
Can I make this ahead?
Yes! Reheat gently in the oven or air fryer for best texture.
Why This Recipe Works So Well
This Hibachi Chicken & Rice Skillet Meal works because of its perfect balance of textures and bold flavors:
- The chicken stays tender and juicy , soaking up the rich hibachi seasoning.
- The cauliflower rice mimics traditional hibachi rice without the carb load.
- And the golden hibachi butter sauce ties it all together , delivering that classic umami punch.
It’s the kind of dish that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your Hibachi Chicken & Rice Skillet beyond just a plate? Here are some ideas:
In Wraps
Wrap in large lettuce leaves or collard greens for handheld eats.
Over Greens
Top arugula or spinach with warm chicken and rice for a hearty salad.
With Dipping Sauces
Try teriyaki, spicy mayo, or tamari with a squeeze of lime.
At a Party
Cut into squares and arrange on a platter with toothpicks for appetizer bites.
As Leftovers
Crumble into scrambled eggs or mix with avocado for a fusion-style bowl.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Chicken Breast
High in lean protein, supports muscle growth and satiety.
Cauliflower
Rich in fiber and vitamin C—great for digestion and immunity.
Ginger & Garlic
Natural anti-inflammatory compounds—supports gut health and detoxification.
Even though this is a comfort-style dish, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Comfort Dish for Hibachi Lovers
This Hibachi Chicken & Rice Skillet Meal proves that going low-carb doesn’t mean missing out on bold global flavors. With its tender meat, vibrant sauce, and soft veggie-rice base, it’s the kind of dish that turns a simple skillet into something magical.
Whether you’re new to keto, looking for a fast dinner idea, or want to impress with homemade flair, this hibachi skillet deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
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Hibachi Chicken & Rice Skillet Meal – Sear-Spiced, Low-Carb & Perfectly One-Pan!
- Total Time: 1 hr 45 mins
Description
Tender chicken, savory soy sauce, and fluffy rice create bliss.
Ingredients
6 boneless, skinless chicken thighs (2 lbs)
1/2 cup low sodium soy sauce
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger powder
3 tablespoons vegetable oil
1 onion, sliced 1 teaspoon minced garlic 3.5 cups chicken broth
1.5 cups extra-long grain white rice
1/4 cup Yum Yum sauce (optional)
Instructions
1. Combine soy sauce, pepper, garlic powder, and ginger to make a marinade. Add chicken thighs and marinade to a zip-top bag then refrigerate 1-6 hours.
2. Remove chicken from marinade onto a few layers of paper towels, keeping marinade to be used later.
3. Add enough oil to a large skillet to generously coat the bottom then heat over medium-high heat until oil is shimmering. Place all chicken thighs into skillet then cook 5-7 minutes on each side or until nicely browned. Remove chicken from skillet.
4. Add onions to hot skillet with pan drippings then sauté for 3 minutes. Add garlic then cook an additional 2 minutes.
5. Add reserved marinade to onions to deglaze the pan then cook 5 minutes or until marinade is reduced by half.
6. Add chicken broth and rice then bring to a boil. Once boiling, reduce heat to medium-low, cover then cook for 10 minutes. Stir with a fork, taking care to scrape the bottom of the pan to ensure the rice isn’t sticking.
7. Arrange chicken in skillet over rice, cover then continue cooking 10-15 minutes over low heat until rice is done.
8. To serve, drizzle Yum Yum sauce over chicken then garnish with chopped chives or scallions if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 6
- Calories: 386.35
- Fat: 11.83 g
- Carbohydrates: 38.13 g
- Protein: 27.88 g