Hibachi Chicken and Rice Skillet Meal is a delicious and easy dish that brings the flavors of Japanese hibachi to your home. It combines tender chicken thighs, savory soy sauce, and fluffy rice all cooked in one skillet. Perfect for busy weeknights, this recipe is quick to prepare and packed with great taste.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it is straightforward and doesn’t require a lot of fancy ingredients. Second, everything cooks in one skillet, making cleanup easy. Third, the flavors are mouthwatering, and you can customize the dish with Yum Yum sauce if you like a little extra kick. If you’re looking for a warm and filling meal, this Hibachi Chicken and Rice is the way to go!
How to Make Hibachi Chicken and Rice Skillet Meal
Follow these simple steps to create this tasty dish:
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)
Directions
- Combine soy sauce, pepper, garlic powder, and ginger to make a marinade.
- Add chicken thighs and marinade to a zip-top bag, then refrigerate for 1-6 hours.
- Remove the chicken from the marinade and place it on a few layers of paper towels to absorb excess liquid.
- Heat oil in a skillet over medium-high heat.
- Brown chicken thighs for 5-7 minutes on each side, then remove them from the skillet.
- Sauté onions for 3 minutes, then add garlic and cook for an additional 2 minutes.
- Deglaze the skillet with the reserved marinade and cook for 5 minutes.
- Add chicken broth and rice, bringing it to a boil.
- Reduce heat, cover, and cook for 10 minutes.
- Stir with a fork, then arrange the chicken over the rice, cover, and cook for 10-15 minutes over low heat until the rice is done.
- Drizzle Yum Yum sauce over the chicken and garnish with chopped chives or scallions if desired.
How to Serve Hibachi Chicken and Rice Skillet Meal
Serve this dish hot from the skillet for the best flavor. You can place it in bowls or on plates. If you’ve used Yum Yum sauce, drizzle some on top for extra flavor. This meal pairs nicely with a simple side salad or some steamed vegetables.
How to Store Hibachi Chicken and Rice Skillet Meal
Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for 3-4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Tips to Make Hibachi Chicken and Rice Skillet Meal
- Marinate the chicken for several hours or even overnight for enhanced flavor.
- Consider using leftover cooked rice for a faster meal. Just heat it up with the chicken and broth.
- Make sure not to overcrowd the skillet when browning the chicken; this helps to get a nice golden color.
Variation
Feel free to add vegetables like bell peppers, carrots, or peas to the skillet while cooking the onions. You can also use different proteins, like shrimp or tofu, depending on your preference.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just adjust the cooking time as needed.
2. Is it possible to make this dish in advance?
Yes, you can prepare the chicken and rice in advance. Just reheat before serving.
3. Can I make this dish gluten-free?
Absolutely! Use a gluten-free soy sauce alternative for the marinade to make it gluten-free.
Enjoy making this delightful Hibachi Chicken and Rice Skillet Meal! It’s sure to be a hit with family and friends.
Hibachi Chicken and Rice Skillet Meal
Ingredients
For the Marinade
- ½ cup low sodium soy sauce You can use a gluten-free option if needed.
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger powder
Main Ingredients
- 6 pieces boneless, skinless chicken thighs (approximately 2 lbs)
- 3 tablespoons vegetable oil For cooking the chicken
- 1 medium onion, sliced
- 1 teaspoon minced garlic
- 3.5 cups chicken broth
- 1.5 cups extra-long grain white rice
- ¼ cup Yum Yum sauce Optional for serving
Instructions
Preparation
- Combine soy sauce, pepper, garlic powder, and ginger to make a marinade.
- Add chicken thighs and marinade to a zip-top bag, then refrigerate for 1-6 hours.
- Remove the chicken from the marinade and place it on a few layers of paper towels to absorb excess liquid.
Cooking
- Heat oil in a skillet over medium-high heat.
- Brown chicken thighs for 5-7 minutes on each side, then remove them from the skillet.
- Sauté onions for 3 minutes, then add garlic and cook for an additional 2 minutes.
- Deglaze the skillet with the reserved marinade and cook for 5 minutes.
- Add chicken broth and rice, bringing it to a boil.
- Reduce heat, cover, and cook for 10 minutes.
- Stir with a fork, then arrange the chicken over the rice, cover, and cook for 10-15 minutes over low heat until the rice is done.
- Drizzle Yum Yum sauce over the chicken and garnish with chopped chives or scallions if desired.
