Hibachi Chicken & Rice Skillet with Yum Yum Sauce 🍗🍚
Ingredients:
6 boneless, skinless chicken thighs (2 lbs)
1/2 cup low sodium soy sauce
1 teaspoon 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)
Instructions:
Cook Chicken: Season chicken thighs with garlic powder, pepper, and ginger powder. Heat 1 tablespoon of oil in a skillet, cook chicken for 6-7 minutes on each side, and set aside.
Sauté Onion & Garlic: In the same skillet, add remaining oil and sauté the onion and garlic until fragrant, about 2-3 minutes.
Prepare Rice: Stir in the rice and chicken broth, then add the soy sauce. Bring to a simmer and cook covered for 15-20 minutes until the rice is tender.
Add Chicken & Serve: Add the sliced chicken back into the rice, let it heat through, and drizzle with Yum Yum sauce before serving.
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