Hibachi Chicken & Rice Skillet Meal

In a bowl, mix together soy sauce, pepper, garlic powder, and ginger powder. Add the chicken thighs to a zip-top bag and pour the marinade over the chicken. Seal and refrigerate for 1-6 hours to let the flavors infuse.

2️⃣ Prepare the Chicken
After marinating, remove the chicken from the bag and place it on a few layers of paper towels to absorb any excess liquid. This step helps reduce popping and burning during cooking.

3️⃣ Cook the Chicken
In a large skillet, heat vegetable oil over medium-high heat until shimmering. Add the chicken thighs to the skillet and cook for 5-7 minutes per side, or until the chicken is nicely browned. Remove the chicken from the skillet and set it aside.

4️⃣ Sauté the Onions and Garlic
Add the sliced onion to the skillet with the remaining pan drippings. Sauté for 3 minutes until softened, then add the minced garlic and cook for another 2 minutes.

5️⃣ Deglaze the Pan
Pour the reserved marinade into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes or until the marinade has reduced by half.

6️⃣ Cook the Rice
Add chicken broth and rice to the skillet. Bring to a boil, then reduce heat to medium-low. Cover and let it cook for 10 minutes. Stir the rice with a fork, making sure to scrape the bottom of the pan to prevent sticking.

7️⃣ Finish Cooking
Place the cooked chicken thighs back into the skillet over the rice. Cover and continue cooking for another 10-15 minutes over low heat, or until the rice is fully cooked.

8️⃣ Serve
Once cooked, drizzle Yum Yum sauce over the chicken and garnish with chopped chives or scallions if desired.

Serving and Storage Tips