Description
This Hibachi Chicken & Rice Skillet Meal brings the bold, savory flavors of your favorite Japanese steakhouse right to your kitchen. Juicy chicken thighs, fragrant garlic and ginger, and perfectly cooked rice come together in one pan for a quick, satisfying weeknight dinner.
Ingredients
Units
Scale
- 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
- 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, for serving)
Instructions
- Marinate Chicken:
In a bowl, toss chicken thighs with soy sauce, pepper, garlic powder, and ground ginger. Let sit for 10–15 minutes (or up to 2 hours in the fridge). - Sear Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through, about 5–6 minutes per side. Remove and set aside. - Sauté Aromatics:
Add 1 tablespoon oil to the skillet. Sauté sliced onion until soft, about 3–4 minutes. Add minced garlic and cook for 30 seconds. - Cook Rice:
Stir in uncooked rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. - Combine & Serve:
Slice cooked chicken and return to skillet. Stir to combine and heat through. Drizzle with Yum Yum sauce if using.
Notes
- Swap chicken thighs for breast meat if preferred.
- Add steamed vegetables like zucchini or mushrooms for a true hibachi feel.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Main Dish
