Hibachi Chicken Thighs with Garlic Fried Rice

Ingredients:

• 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 3 cups cooked short-grain rice, chilled
• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 cup shredded cabbage
• 1 large egg
• 1 tablespoon butter
• Lemon wedges for serving

Directions:

1. In a bowl, combine chicken pieces with soy sauce, mirin, sake, sesame oil, minced garlic, grated ginger, salt, and pepper. Marinate for 15 minutes.
2. Heat 1 tablespoon vegetable oil in a large skillet or cast iron pan over medium-high heat.
3. Add marinated chicken to the pan in a single layer. Cook for 4-5 minutes per side until nicely browned and cooked through. Remove chicken and keep warm.
4. In the same pan, add butter and remaining 1 tablespoon vegetable oil. Sauté chopped onion and shredded cabbage for 3-4 minutes until softened.
5. Push vegetables to one side of the pan. Crack egg into the empty side and scramble quickly, mixing with vegetables when cooked.
6. Add chilled rice to the pan. Stir-fry everything together for 5-6 minutes, breaking up any clumps, until rice is heated through and slightly toasted.
7. Stir in sliced green onions and season with salt and pepper to taste.
8. Return cooked chicken to the pan, tossing gently to combine and warm through for 1-2 minutes.
9. Serve immediately with lemon wedges on the side for squeezing over the chicken.