Hibachi Chicken and Rice Skillet Meal
A delightful dish that brings the flavors of a Japanese steakhouse into your kitchen, featuring tender chicken thighs, aromatic vegetables, and perfectly cooked rice.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs Juicy and tender, perfect base for the dish
- 1/2 cup low sodium soy sauce Infuses chicken with flavor
- 1 teaspoon pepper Offers depth and warmth
- 1 teaspoon garlic powder Contributes aroma and taste
- 1/2 teaspoon ground ginger powder Enhances overall flavor
- 3 tablespoons vegetable oil For frying and achieving a golden crust
Vegetables and Rice
- 1 medium onion, sliced Adds depth and flavor
- 1 teaspoon minced garlic Enhances aroma
- 3.5 cups chicken broth Adds richness to the rice
- 1.5 cups extra-long grain white rice Serves as the base for the dish
- 1/4 cup Yum Yum sauce (optional) Provides a creaminess to the dish
Instructions
Preparation
- In a mixing bowl, combine soy sauce, pepper, garlic powder, and ginger. Whisk until well-blended.
- Add the chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for 1 to 6 hours.
Cooking
- Remove chicken from marinade and pat dry with paper towels.
- In a large skillet, heat vegetable oil over medium-high heat. Add chicken thighs and brown for 5-7 minutes on each side.
- Remove chicken from the skillet and set aside.
- In the same skillet, add sliced onions and sauté for about 3 minutes.
- Add minced garlic and cook for another 2 minutes until fragrant.
- Pour reserved marinade into the onion mixture to deglaze the pan.
- Add chicken broth and rice, bringing to a gentle boil. Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
- Place cooked chicken on top of the rice, cover, and cook for an additional 10-15 minutes until rice is tender.
- Drizzle with Yum Yum sauce before serving.
Notes
Serve alongside a fresh salad or grilled vegetables. Prepping vegetables in advance can save time during cooking.