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Hibachi Chicken & Rice Skillet Meal

Hibachi Chicken & Rice Skillet Meal
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A quick and flavorful one-pan Hibachi Chicken & Rice Skillet Meal featuring tender chicken, aromatic rice, fresh vegetables, and savory soy sauce, perfect for an easy weeknight dinner with minimal cleanup and restaurant-quality taste.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
  • 2 large eggs

Rice

  • 1 ½ cups white or jasmine rice, cooked (preferably day-old)

Vegetables

  • 1 cup sliced carrots
  • 1 cup sliced zucchini
  • 3 green onions, chopped
  • Optional: bell peppers, snap peas or broccoli for extra veggies

Aromatics & Seasonings

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce (use gluten-free soy sauce or tamari for gluten-free)
  • 2 tablespoons vegetable oil or sesame oil
  • Salt and pepper to taste

Instructions

  1. Prepare the rice: Cook rice according to package directions or use pre-cooked, preferably day-old rice to ensure fluffy grains and prevent clumping. Set aside.
  2. Sauté aromatics and chicken: Heat oil in a skillet over medium-high heat. Add minced garlic and ginger, stirring until fragrant, about 1 minute. Add bite-sized chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked, about 6-8 minutes.
  3. Cook the vegetables: Add sliced carrots and zucchini to the skillet with the chicken. Stir frequently and cook until the vegetables are tender but still crisp and vibrant, about 4-5 minutes.
  4. Scramble the eggs: Push the chicken and vegetables to one side of the skillet. Crack in the eggs and scramble until just set. Mix the eggs thoroughly with the chicken and veggies.
  5. Combine rice and sauce: Add the cooked rice to the skillet. Pour soy sauce over the top and stir well to ensure the rice absorbs the savory flavors and all ingredients are evenly combined.
  6. Finish with green onions: Remove from heat and top with chopped green onions for a fresh burst of flavor. Serve immediately.

Notes

  • Use day-old rice to enhance texture and prevent clumping when stir-frying.
  • Cut chicken and vegetables into uniform, bite-sized pieces for even cooking.
  • Keep the skillet hot during cooking but stir frequently to avoid burning.
  • Cook in batches if the pan becomes overcrowded to achieve a good sear.
  • Use fresh garlic, ginger, and vegetables for the best flavor.
  • Customize by swapping chicken for shrimp, tofu, or beef strips as desired.
  • For gluten-free, replace soy sauce with tamari or gluten-free soy sauce.
  • Optional garnishes include toasted sesame seeds, sriracha, teriyaki sauce, pickled ginger, or fresh cilantro.
  • Store leftovers in airtight containers in the fridge up to 3 days or freeze up to 2 months.
  • Reheat gently on stovetop with splash of water or in microwave covered for best results.

Nutrition

Keywords: hibachi chicken, hibachi rice skillet, chicken and rice, one pan dinner, easy weeknight meal, gluten free, Japanese style, quick dinner, skillet recipe

Find it online: https://mealsbymary.com/hibachi-chicken-rice-skillet-meal/