Hibachi Chicken and Rice Skillet Meal
A delicious and easy dish that brings the flavors of Japanese hibachi to your home, combining tender chicken thighs, savory soy sauce, and fluffy rice all cooked in one skillet.
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.
Notes
Marinate the chicken for several hours or overnight for enhanced flavor. You can use leftover cooked rice for a faster meal. Ensure not to overcrowd the skillet when browning the chicken for a nice golden color.