Hibachi Chicken and Rice Skillet Meal
Marinated chicken thighs browned and finished on a bed of savory rice in one skillet, drizzled with yum yum sauce.
Equipment
- large skillet with lid
- Zip top bag
- Instant read thermometer
- Whisk
Ingredients
Main Ingredients
- ⅓ cup low sodium soy sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp ground ginger
- 2 lb boneless skinless chicken thighs about 6 thighs
- 3 tbsp vegetable oil
- 1 medium yellow onion sliced
- 1 tsp minced garlic
- 3 ½ cup low sodium chicken broth
- 1 ½ cup long grain white rice
- ¼ cup creamy yum yum sauce for serving, optional
- 2 tbsp chives or green onions chopped, for garnish
Instructions
Cooking
- Marinate. Combine the soy sauce, pepper, garlic powder, and ginger with the chicken and refrigerate for 1 to 6 hours.
- Brown. Pat the chicken dry, reserve the marinade, and brown the thighs in the oil for 5 to 7 minutes per side.
- Build the base. Saute the onion for 3 minutes, add the garlic for 2 minutes, then boil the reserved marinade for 5 minutes.
- Cook the rice. Add the broth and rice, boil, then cover on low heat for 10 minutes.
- Finish. Set the chicken on the rice, cover, and cook 10 to 15 minutes until the chicken reaches 165 degrees F, then drizzle with sauce.
Notes
Substitutions: Use chicken breasts cut into thick pieces or swap tamari for the soy sauce.
Tips: Boil the reserved marinade fully and keep the lid on while the rice cooks.
Storage: Refrigerate within 1 hour for up to 3 days and reheat to 165 degrees F. Freeze for up to 2 months.