Description
A quick and flavorful skillet meal inspired by Japanese hibachi cooking, featuring tender chicken, fried rice, vegetables, and a savory soy-based sauce.
Ingredients
- 1 lb (450 g) boneless skinless chicken breast, diced
- 2 tbsp vegetable oil or sesame oil
- 3 cups cooked rice (day-old preferred)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup frozen peas and carrots
- 2 large eggs, beaten
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp sesame seeds (optional)
- 2 tbsp chopped green onions (optional)
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until fully cooked and lightly browned. Remove and set aside.
- Add remaining oil and butter to the skillet.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Add peas and carrots and cook for 2–3 minutes.
- Push vegetables to one side of the skillet and pour in the beaten eggs. Scramble until just set.
- Add cooked rice to the skillet and stir to combine.
- Stir in soy sauce and oyster sauce, mixing well.
- Return chicken to the skillet and toss everything together.
- Cook for another 2–3 minutes until heated through.
- Garnish with sesame seeds and green onions before serving.
Notes
- Use cold, leftover rice for best texture.
- You can add zucchini, mushrooms, or onions for extra vegetables.
- Serve with yum yum sauce or spicy mayo if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Japanese-American