Easy Hibachi Chicken
Easy Hibachi Chicken is just as good as your favorite Japanese restaurant but made at home in 20 minutes! This tender and flavorful chicken will become a family favorite!
- 1 ½ Pounds Boneless Skinless Chicken Breast
- Salt & Pepper to taste
- 2 Tablespoons Butter Divided
- 2 Tablespoons Sesame Oil Divided
- 3 Cloves Garlic Minced
- ¼ Cup Low Sodium Soy Sauce
- Juice of ½ Medium Lemon
- Yum Yum Sauce For Serving, Optional
Place the chicken on a large cutting board and cut into bite sized pieces (about 1 inch). Season with salt & pepper to taste.
Heat one Tablespoon of the butter, and one Tablespoon of the sesame oil in a large skillet over high heat.
Add the chicken and cook, turning with tongs, until golden on all sides and cooked through, about 5 minutes.
Reduce the heat to medium. Add the remaining butter, garlic and soy sauce to the pan, and cook stirring occasionally for 2-3 minutes until the chicken is coated in sauce.
Remove the pan from the heat and drizzle the remaining sesame oil over the chicken, then squeeze over the lemon juice and toss to coat.
Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving: 0.5Cup | Calories: 230kcal