Description
This Hibachi Chicken & Rice Skillet Meal brings restaurant-style flavor to your kitchen! Juicy chicken thighs, savory soy sauce, and perfectly seasoned rice all come together in one pan—ideal for weeknight dinners or meal prep.
Ingredients
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6 boneless, skinless chicken thighs (2 lbs)
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1/2 cup low sodium soy sauce
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1/2 teaspoon ground ginger
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3 tablespoons vegetable oil
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1 onion, sliced
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1 teaspoon minced garlic
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3.5 cups chicken broth
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1.5 cups extra-long grain white rice
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1/4 cup Yum Yum sauce (optional, for serving)
Instructions
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Marinate Chicken: In a bowl, combine chicken thighs with soy sauce, pepper, garlic powder, and ground ginger. Let sit for 10–15 minutes.
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Sear Chicken: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add marinated chicken and sear until browned on both sides and cooked through (about 6–8 minutes per side). Remove from skillet and set aside.
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Sauté Vegetables: In the same skillet, add 1 tablespoon oil. Sauté sliced onion and minced garlic until translucent and fragrant.
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Cook Rice: Stir in rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 15–18 minutes, or until rice is tender and liquid is absorbed.
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Combine: Slice or chop the cooked chicken and return it to the skillet. Stir to combine and heat through.
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Serve: Drizzle with Yum Yum sauce if using. Serve hot and enjoy
Notes
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You can substitute chicken breast if preferred.
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Add mixed veggies (like peas, carrots, or zucchini) for a full hibachi-style meal.
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Leftovers are great for next-day lunches and reheat well
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, One-Pot Meal
