Chicken Rice Hibachi (Printable Recipe Version)
Tender chicken, baked jasmine rice, and a bold sauce make this a top pick for weeknight dinners.
# Ingredients You’ll Need:
→ Marinade
01 -
1 teaspoon ground ginger or half a tablespoon fresh ginger, grated
02 -
1 teaspoon fresh cracked black pepper
03 -
1 tablespoon rice vinegar
04 -
2 tablespoons brown sugar
05 -
5 tablespoons low-salt soy sauce
→ Main Stuff
06 -
2 cups chicken stock, low salt
07 -
2 garlic cloves, minced
08 -
1 and 1/2 cups jasmine rice, uncooked
09 -
1 cup chopped onions
10 -
2 tablespoons olive oil
11 -
5 or 6 big chicken thighs, no skin or bones (about 2.6 pounds)
→ To Serve
12 -
Yum-Yum sauce, grab it from the store or make your own
# Steps to Make It:
01 -
Add a little Yum-Yum sauce on top and dig in while it’s hot.
02 -
Put the chicken thighs over the rice. Cover the pan tightly with foil or a lid. Bake for 30 minutes in your preheated oven.
03 -
Stir the rest of the marinade and chicken stock into the rice. Bring it all up to a boil, then turn off the heat.
04 -
Toss the onions in that same pan and cook until soft, maybe 2–3 minutes. Add garlic and raw rice and cook another minute, keep stirring.
05 -
Get a big frying pan hot and pour in your oil. Grab the chicken from the marinade (but save that marinade) and brown it for 2–3 minutes each side. Set the chicken aside on a plate.
06 -
Heat your oven to 400°F (200°C).
07 -
Mix soy sauce, brown sugar, rice vinegar, black pepper and ginger in a big bowl. Toss in the chicken and coat every piece well. Pop a lid on and let it chill in the fridge for at least an hour, or up to 12 if you’ve got time.
# Extra Information:
01 -
Let the chicken soak longer in the marinade if you want it crazy tender.