Description
Hibachi Chicken & Rice Skillet brings restaurant-style flavor straight to your kitchen with minimal cleanup and maximum satisfaction. Sizzling chicken, crisp veggies, and perfectly seasoned rice combine for a quick dinner that feels like a takeout treat without leaving home.
Ingredients
Scale
Proteins:
- 2 eggs
- 1 chicken breast (assumed based on recipe title)
Base Ingredients:
- 1 cup mushrooms
- ½ cup frozen peas and carrots
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon ginger
Seasonings and Sauces:
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- Heat a large skillet over medium-high heat with 2 tablespoons vegetable oil. Add chicken pieces and cook 3-4 minutes, stirring occasionally until they start browning.
- Add 1 tablespoon butter, minced garlic, and ginger to the chicken. Stir and cook 2-3 minutes until chicken is fully cooked with a golden sear.
- Drizzle 2 tablespoons soy sauce over chicken, sprinkle with salt and black pepper. Stir to coat evenly, then remove chicken from pan and set aside.
- In the same skillet, melt 1 tablespoon butter over medium heat. Add mushrooms, zucchini, and onion. Stir-fry 4-5 minutes until slightly tender.
- Pour 1 tablespoon soy sauce over vegetables, stir for 30 seconds, then remove from pan and set aside with chicken.
- Wipe skillet clean and heat 1 tablespoon vegetable oil over medium heat. Add chopped onion and garlic, sauté 1-2 minutes until fragrant.
- Push onions to one side of pan and pour beaten eggs. Scramble eggs until fully cooked.
- Stir in rice, breaking apart any clumps. Add butter, soy sauce, oyster sauce, and sesame oil. Mix well and fry 3-4 minutes until slightly crispy.
- Mix in frozen peas and carrots, cook 2 minutes. Return chicken and vegetables to skillet.
- Stir everything together 1-2 minutes to blend flavors. Taste and adjust seasoning as needed.
- Whisk mayonnaise, ketchup, rice vinegar, garlic powder, paprika, sugar, and water in a small bowl. Let sit 10 minutes before serving.
Notes
- Cut chicken into uniform bite-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Use a well-seasoned cast iron skillet or wok for the best flavor development and natural non-stick surface.
- Prepare all ingredients in advance and have them measured and chopped before starting to cook, which helps create a smooth cooking process.
- For a gluten-free version, replace soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 162.5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 675 kcal
- Sugar: 5 g
- Sodium: 1070 mg
- Fat: 44 g
- Saturated Fat: 11 g
- Unsaturated Fat: 31 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 210 mg