Description
 A flavorful one-pan hibachi-inspired dish with juicy chicken, savory soy sauce, garlic, and rice. Perfect for busy weeknights.
Ingredients
- 6 boneless, skinless chicken thighs (2 lbs), cut into bite-sized pieces
- 1/2 cup low sodium soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 cup frozen peas and carrots
- 4 cups cooked rice (preferably day-old)
- 1 tablespoon sesame oil
- 2 tablespoons butter (optional, for richness)
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional)
Instructions
- auce. Let it sit for a few minutes while preparing vegetables.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through, about 6–8 minutes.
- Push chicken to one side of the skillet. Add onion, peas, and carrots, sautéing until softened and fragrant, about 3–4 minutes.
- Stir in the cooked rice, breaking up clumps with a spatula. Toss everything together so rice absorbs the juices. Add more soy sauce if desired.
- Drizzle with sesame oil, stir in butter if using, and cook for another 2–3 minutes until heated through. Garnish with green onions and sesame seeds before serving.
Notes
Use day-old rice for the best texture. Leftovers store well in the fridge for up to 4 days and can be reheated in a skillet or microwave. For variation, swap chicken for shrimp, steak, or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: apanese-American