Hibachi Chicken and Rice Skillet Meal
A flavorful and easy-to-prepare meal featuring juicy chicken thighs and aromatic rice, perfect for a quick dinner.
Servings: 4 servings
Calories: 450kcal
Equipment
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs
Sauce
- 1/2 cup low sodium soy sauce
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger powder
- 3 tablespoons vegetable oil
Vegetables
- 1 medium onion, sliced
- 1 teaspoon minced garlic
Rice
- 3.5 cups chicken broth
- 1.5 cups extra-long grain white rice
- 1/4 cup Yum Yum sauce (optional) Can be substituted with mayonnaise mixed with Sriracha.
Instructions
- In a bowl, mix soy sauce, pepper, garlic powder, and ginger. Add chicken thighs, coating them thoroughly. Refrigerate for 1-6 hours.
- Remove the chicken from the marinade, pat dry, and heat oil in a large skillet over medium-high heat.
- Brown chicken thighs for 5-7 minutes on each side. Remove and set aside.
- In the same skillet, sauté sliced onions for about 3 minutes, then add minced garlic and cook for another 2 minutes.
- Pour the reserved marinade into the onions, deglaze the pan, and reduce the liquid by half.
- Add chicken broth and rice, bring to a boil, then reduce to medium-low. Cover and cook for 10 minutes, stirring occasionally.
- Arrange cooked chicken over rice. Cover again and cook for another 10-15 minutes until rice is fully cooked.
- Drizzle with Yum Yum sauce before serving. Enjoy!
Notes
Substitute chicken breasts for thighs if preferred. Use jasmine or basmati rice for a fragrant alternative. Add red pepper flakes for extra spice.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin C: 2mg | Calcium: 2mg | Iron: 10mg