Hibachi Chicken & Rice Skillet
A vibrant and aromatic dish that brings the essence of hibachi dining into your home, featuring juicy chicken, fresh vegetables, and fluffy rice.
Ingredients
For the Protein and Vegetables
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil for cooking
- 1 large onion, sliced
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, sliced into half-moons
For the Rice and Finishing Touches
- 2 cups cooked white rice, preferably day-old
- 3 tablespoons soy sauce
- 2 tablespoons butter for scrambling eggs
- 2 large eggs, lightly beaten
- 1 tablespoon sesame seeds for garnish
- 2 green onions, chopped for garnish
- to taste extra soy sauce and sesame oil for serving
Instructions
Preparation
- Begin by cutting the chicken into bite-sized pieces. Season thoroughly with salt and pepper.
Cooking
- In a large skillet or wok, add vegetable oil and heat over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes until golden-brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add sliced onions, carrots, and zucchini. Stir-fry for 3-4 minutes until tender but still crunchy.
- Spread the cooked rice evenly across the skillet and let it sit undisturbed for 1 minute.
- Drizzle soy sauce over the rice and mix well.
- Create a space in the center, add butter and let it melt. Pour in the beaten eggs and scramble until just set.
- Fold the scrambled eggs into the rice and vegetables, then add the cooked chicken and stir until heated through.
- Finish with sesame seeds and chopped green onions on top. Serve immediately, with extra soy sauce and sesame oil on the side.
Notes
For a lighter version, substitute chicken thighs for skinless chicken breasts. Use day-old rice for better texture when stir-frying.