10 Minute Hibachi Chicken Recipe
Try this 10 Minute Hibachi Chicken Recipe recipe, or contribute your own.
Try this 10 Minute Hibachi Chicken Recipe recipe, or contribute your own.
- Carbohydrate 1.25429437546537 g
- Cholesterol 7.6325 mg
- Fat 6.80368500072367 g
- Fiber 0.55187500871826 g
- Protein 0.840743750020491 g
- Saturated Fat 2.37012900009992 g
- Serving Size 1 1 Serving (12g)
- Sodium 218.974062500068 mg
- Sugar 0.702419366747111 g
- Trans Fat 0.345481500019597 g
- Calories 67 calories
Step-by-step
- Using a long, sharp knife, cut the chicken breasts in half lengthwise. The goal here is to make the breasts thinner as that will make them cook faster, and more uniform in thickness. There is nothing more frustrating than seeing a thinner part of a breast cooked through while its thickest part still being raw inside.
- Preheat two tablespoons of oil in a non-stick skillet over medium-high heat. Add the chicken breast halves and partially cover the pan with a lid (see notes), leaving about a 1-inch crack. Cook for 3 minutes undisturbed. At this time you will notice that the tops of the breasts have turned white.
- After 3 minutes, flip the breasts, partially cover and cook for another 3 minutes.
- Remove the pan from the heat and transfer the chicken to a cutting board. Cut the breasts into about 1 - 1 1/2-inch pieces and transfer back to the pan. Return the pan to the stove and turn the heat to medium.
- Sprinkle the chicken pieces with salt and pepper and mix. Add the soy sauce and mix well.
- Add the butter and keep stirring until melted.
- Finally, sprinkle the sesame seeds all over the chicken, optionally add a teaspoon of sesame oil for flavor, and squeeze half a lemon. Mix well, remove heat and served immediately, with hibachi vegetables or my super popular hibachi rice.
Low-sodium soy sauce carries the primary seasoning load in this preparation, providing sufficient salinity and umami depth without overwhelming the lean poultry. Achieving rapid pan-searing requires careful management of both heat and surface area, particularly when working with standard home cooktops that often struggle to maintain intense surface temperatures. Slicing boneless chicken breasts horizontally before cooking creates uniform pieces that reach safe internal temperatures simultaneously, eliminating the common problem of overcooked edges and raw centers. This exact execution translates well when adjusting for dietary needs, as swapping the soy sauce for tamari maintains the savory profile while easily removing gluten.
- Preheat two tablespoons of neutral oil in a non-stick skillet over medium-high heat until the oil shimmers across the pan.
- Cut the chicken breasts horizontally with a long, sharp knife to reduce thickness to roughly one inch.
- Partially cover the skillet with a lid, leaving a one-inch gap to trap heat while allowing steam to escape during the initial three-minute sear.
- Return diced chicken to the warm pan over medium heat only after the initial sears are complete, tossing continuously with butter and lemon juice.
Proper sequencing prevents the dairy solids in the unsalted butter from burning during the high-heat sear. Finishing the dish off the burner preserves the delicate aromatics of the final sesame oil addition.
