Teppanyaki Chicken with Garlic Rice
Seared chicken and vegetables cooked on a hot skillet, served over garlicky fried rice. A quick, one-pan dinner with restaurant-style flair and minimal cleanup.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 cups cooked white rice, chilled or at room temperature
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 to taste salt and pepper
Instructions
- 1
Pat the chicken breast dry with paper towels to remove surface moisture, which helps it brown better.
- 2
Place the chicken on a cutting board and slice against the grain into 1/2-inch-thick strips, which cooks faster and stays tender.
- 3
Sprinkle salt and pepper evenly over both sides of the chicken strips.
- 4
Heat 1.5 tablespoons oil in a large skillet or griddle over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the chicken strips in a single layer (work in two batches if needed) and leave undisturbed for 2 minutes until the bottom turns golden brown.
- 6
Flip each strip and cook the other side for 2 minutes until also golden and cooked through, then transfer to a clean plate.
- 7
Add the remaining 1.5 tablespoons oil to the same skillet over medium heat.
- 8
Add the minced garlic and stir constantly for 30 seconds until fragrant and just beginning to lighten in color.
- 9
Add the chilled rice, breaking up any clumps by pressing the back of a wooden spoon against them as they hit the pan.
- 10
Stir the rice and garlic together continuously for 3 minutes until the rice is heated through and coated evenly.
- 11
Pour in 3 tablespoons soy sauce and stir for 1 minute until the sauce is completely absorbed and the rice looks glossy and light brown.
- 12
Return the cooked chicken strips to the skillet and gently toss with the rice for 30 seconds to warm through.
- 13
Divide the chicken and garlic rice between two serving bowls or plates and serve immediately.
Tools you’ll need
- 12-inch skillet or flat-top griddle
- paper towels
- cutting board
- knife
- wooden spoon
- tongs or spatula
- serving spoon
- 2 serving bowls or plates
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