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This Hibachi Chicken & Rice Skillet Meal sounds like a flavorful and easy one-pan dinner! It’s inspired by the classic Japanese hibachi-style cooking, with tender chicken, savory rice, and a touch of Yum Yum sauce for extra deliciousness. Here’s how to make it:
Hibachi Chicken & Rice Skillet Meal Recipe
Ingredients:
- 6 boneless, skinless chicken thighs (about 2 lbs)
- 1/2 cup low-sodium soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger powder
- 3 tablespoons vegetable oil (divided)
- 1 onion (sliced)
- 1 teaspoon minced garlic
- 3.5 cups chicken broth
- 1.5 cups extra-long grain white rice (rinsed and drained)
- 1/4 cup Yum Yum sauce (optional, for serving)
- Optional garnish: chopped green onions or sesame seeds
Instructions:
- Marinate the Chicken:
- In a bowl, combine the soy sauce, black pepper, garlic powder, and ground ginger powder. Add the chicken thighs and toss to coat. Let marinate for at least 15-20 minutes (or up to 1 hour in the fridge for more flavor).
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Sauté the Onion and Garlic:
- In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the sliced onion for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Rice:
- Add the reserved marinade and chicken broth to the skillet. Bring to a boil.
- Stir in the rinsed rice, reduce the heat to low, and cover. Simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Add the Chicken Back:
- Slice the cooked chicken thighs into strips or bite-sized pieces. Place the chicken on top of the rice, cover, and let it heat through for 2-3 minutes.
- Serve:
- Drizzle with Yum Yum sauce (if using) and garnish with chopped green onions or sesame seeds. Serve hot and enjoy!
Tips:
- Yum Yum Sauce: If you don’t have Yum Yum sauce, you can make a quick version by mixing mayonnaise, ketchup, garlic powder, paprika, and a splash of rice vinegar.
- Vegetable Add-Ins: Add sliced mushrooms, zucchini, or carrots to the skillet for extra veggies.
- Rice Substitute: Use jasmine rice or brown rice, but adjust the cooking time and liquid accordingly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to restore moisture.
This Hibachi Chicken & Rice Skillet Meal is a quick, flavorful, and satisfying dinner that’s perfect for busy weeknights. Let me know if you try it or need more recipe ideas! 😊🍚🍗
