Hibachi Chicken and Rice Skillet Meal
A delightful dish that brings vibrant Japanese flavors right into your kitchen, featuring tender marinated chicken and fluffy rice soaked in savory broth. Perfect for busy weeknights or special family gatherings.
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs Tender, juicy pieces serve as the star of the show.
- 1/2 cup low sodium soy sauce Enhances the chicken and infuses the rice with umami.
- 1 teaspoon pepper Adds a gentle kick to the dish.
- 1 teaspoon garlic powder Elevates the entire meal with warmth.
- 1/2 teaspoon ground ginger powder Compliments the chicken beautifully.
- 3 tablespoons vegetable oil Used for sautéing the chicken and vegetables.
For the Rice and Vegetables
- 1 medium onion, sliced Provides a lovely base flavor.
- 1 teaspoon minced garlic Brings an irresistible aroma.
- 3.5 cups chicken broth Makes the rice moist and flavorful.
- 1.5 cups extra-long grain white rice Absorbs the deliciousness of the broth.
- 1/4 cup Yum Yum sauce Optional for drizzling over the finished dish.
Instructions
Preparation
- In a mixing bowl, combine soy sauce, pepper, garlic powder, and ginger to create the marinade.
- Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for 1-6 hours.
Cooking
- Remove chicken from marinade and pat dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the chicken thighs for 5-7 minutes on each side until golden-brown. Set aside.
- Sauté sliced onions in the same skillet for about 3 minutes until translucent.
- Add minced garlic and cook for an additional 2 minutes until fragrant.
- Pour the reserved marinade into the onion mixture to deglaze the pan.
- Add the chicken broth and rice to the skillet, bring to a gentle boil, then reduce heat to medium-low.
- Cover and cook for about 10 minutes to let the rice absorb flavor.
- Check the rice; if it has absorbed the broth, nestle the cooked chicken thighs on top. Cover and cook for an additional 10-15 minutes until rice is fluffy.
Serving
- Drizzle Yum Yum sauce over the dish (if using) and enjoy.
Notes
For a healthier version, substitute chicken thighs with breasts and white rice with brown rice or cauliflower rice. Add colored bell peppers, peas, or broccoli for extra nutrition.