Hibachi Chicken & Rice Skillet Meal
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:
1️⃣ Marinate the Chicken: In a bowl, mix soy sauce, pepper, garlic powder, and ginger to create a marinade. Place chicken thighs and the marinade in a zip-top bag and refrigerate for 1-6 hours.
2️⃣ Prepare Chicken for Cooking: Remove the chicken from the marinade and pat it dry with paper towels to remove excess liquid.
3️⃣ Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and cook for 5-7 minutes on each side until browned. Remove the chicken from the skillet.
4️⃣ Sauté Onions and Garlic: Add sliced onions to the skillet and sauté for 3 minutes. Add minced garlic and cook for another 2 minutes.
5️⃣ Deglaze the Pan: Pour the reserved marinade into the skillet to deglaze, cooking for 5 minutes until the marinade reduces by half.
6️⃣ Cook the Rice: Add chicken broth and rice to the skillet, bring it to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 10 minutes. Stir gently with a fork to prevent the rice from sticking.
7️⃣ Finish Cooking: Arrange the chicken over the rice, cover, and cook for an additional 10-15 minutes on low heat until the rice is fully cooked.
8️⃣ Serve and Garnish: Drizzle Yum Yum sauce over the chicken, and garnish with chopped chives or scallions if desired.
Where love meets flavor! ❤️