Hibachi Chicken & Rice Skillet Meal
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup broccoli florets
1 cup sliced carrots
1 cup uncooked long-grain white rice
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon sesame oil
1/4 teaspoon black pepper
1/4 cup chopped green onions, for garnish (optional)
Sesame seeds, for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Add the onion, bell peppers, broccoli, and carrots to the skillet and cook until slightly softened, about 3-5 minutes. Stir frequently to prevent burning.
3. Add the rice to the skillet and stir to coat with the vegetables and oil. Cook for 1 minute, stirring constantly.
4. Pour in the chicken broth, soy sauce, honey, ginger, garlic, sesame oil, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
6. Stir in the cooked chicken. Cook for another 2-3 minutes to heat through.
7. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.