Teppanyaki Chicken with Garlic Rice

Step 1

Pat the chicken breast dry with paper towels to remove surface moisture, which helps it brown better.

Step 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.

Step 3

Sprinkle salt and pepper evenly over both sides of the chicken strips.

Step 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.

Step 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.

Step 6

Flip each strip and cook the other side for 2 minutes until also golden and cooked through, then transfer to a clean plate.

Step 7

Add the remaining 1.5 tablespoons oil to the same skillet over medium heat.

Step 8

Add the minced garlic and stir constantly for 30 seconds until fragrant and just beginning to lighten in color.

Step 9

Add the chilled rice, breaking up any clumps by pressing the back of a wooden spoon against them as they hit the pan.

Step 10

Stir the rice and garlic together continuously for 3 minutes until the rice is heated through and coated evenly.

Step 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.

Step 12

Return the cooked chicken strips to the skillet and gently toss with the rice for 30 seconds to warm through.

Step 13

Divide the chicken and garlic rice between two serving bowls or plates and serve immediately.