Despite the fact that I just love Japanese food, I had never thought about making this Hibachi Chicken and White Rice Recipe it because I thought it would be too time-consuming.
However, since we moved to Germany a few weeks ago, I have been searching for new quick and easy recipes to make that I thought my family would love.
While I was home in North Carolina visiting before the move, one of my sisters made this tasty dish.
So, I decided to try my hand at it.
There were no leftovers and my family requested it to be put on the menu every week!
As a side note, you can use pre-cooked chicken to make the meal even quicker.
I prefer to cook fresh chicken.
I won’t try to convince y’all just how good this dish is. Make it yourself and then let me know!
Table of Contents
Hibachi Chicken and White Rice Recipe
INGREDIENTS
- 6 boneless, skinless chicken breasts (or you can use a bag of pre-cooked chicken)
- 2-3 bags of Boil in Bag White Rice
- Butter
- Soy Sauce
- Olive oil
- Garlic salt
- Salt
- Pepper
- 1-2 Lemons, sliced
- Red onions, cooked or uncooked
- 2-3 eggs, scrambled
DIRECTIONS
- Cut the chicken breasts into small square pieces
- Cover the bottom of a frying pan with enough Olive oil to cook chicken.
- Cook until thoroughly done, about 30 minutes.
- If you want cooked onions, cook them with the chicken.
- Season during cooking with Soy sauce, fresh lemon juice, salt, pepper and Garlic salt.
- About 10 minutes before the chicken is completely cooked, start the rice and scramble your eggs.
- When the rice is completely done, add butter, eggs and Soy sauce to taste.
- Mix cooked chicken and rice in a bowl and add uncooked onions if you did not cook with chicken.
We love our Easy Homemade Miso Soup as a starter.
Hibachi Chicken and White Rice Recipe
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