Hibachi Chicken and Rice Skillet Meal 🍗🍚🔥
Quick and delicious one-pan dinner!
📋 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
1. Combine soy sauce, pepper, garlic powder and ginger to make a marinade.
2. Add chicken thighs and marinade to a zip-top bag then refrigerate 1-6 hours.
3. Remove chicken from marinade onto a few layers of paper towels to absorb excess liquid.
4. Heat oil in skillet over medium-high heat.
5. Brown chicken thighs for 5-7 minutes on each side, then remove.
6. Sauté onions for 3 minutes, add garlic and cook for an additional 2 minutes.
7. Deglaze with reserved marinade, cook 5 minutes.
8. Add chicken broth and rice, bring to a boil.
9. Reduce heat, cover and cook for 10 minutes.
10. Stir with a fork, then arrange chicken over rice, cover and cook for 10-15 minutes over low heat until rice is done.
11. Drizzle Yum Yum sauce over the chicken and garnish with chopped chives or scallions if desired.
A Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 450 | Servings: 4