20 Minute One Skillet Chicken Hibachi

• Meat

  • 1 lb Chicken

• Produce

  • 2 clove Garlic

• Condiments

  • 1 1/4 tsp Lemon juice
  • 4 tbsp Soy sauce
  • 2 1/2 tbsp Teriyaki sauce
  • 2 1/2 tbsp Worchestershire sauce

• Pasta & Grains

  • 4 cups Rice, cooked

• Dairy

  • 4 tbsp Butter

Found on cookcraftlove.com

Description

Directions

• Add butter to the pan over medium high heat and allow to melt. Add garlic and saute for one minute or until fragrant, careful not to let the garlic burn.
• Add chicken and sear on all sides, reduce heat to medium and add worchestershire, teriyaki, and soy sauces and lemon juice and cook until chicken is cooked through.
• Transfer chicken to a plate and cover with foil to keep warm.
• Add butter and garlic to pan with chicken drippings and saute garlic for one minute or until fragrant, careful not to burn garlic.
• Add rice, worchestershire, teriyaki, and soy sauces and lemon juice and mix until well combined.
• Reduce heat to medium low and stir constantly until sauce is completely incorporated and absorbed.
• Add chicken back to the pan and stir to incorporate. Serve warm with cold Yum Yum sauce.