Hibachi Chicken
Hibachi chicken made with the same sear-then-dice technique used at teppanyaki restaurants. Chicken breast cutlets are seared, rested, and diced, then tossed with sautéed mushrooms, garlic butter, lemon juice, and sesame seeds. Ready in about 25 minutes.
Servings 2 servings
Calories 275kcal
Equipment
- 1 All-Clad Nonstick Pan for searing chicken and cooking mushrooms
- 1 Misono Chef's Knife for butterflying and dicing chicken
- 1 Measuring Spoons for garlic butter
- 1 Deli Containers for holding cooked mushrooms
Ingredients
- 1 chicken breast butterflied and split into 2 cutlets
- 4 white button mushrooms cut into 6-8 pieces each
- safflower oil vegetable or canola oil also work
- 1 tbsp hibachi garlic butter see Benihana Garlic Butter recipe
- 1/4 lemon juiced
- kosher salt to taste
- black pepper to taste
- 1 tbsp sesame seeds plus extra for garnish
Instructions
Prep
- Split 1 chicken breast into 2 cutlets by removing the tenderloin, trimming the tapered end, butterflying horizontally, and cutting down the middle. Refrigerate until ready to cook.
Cook the Mushrooms
- Heat safflower oil in a nonstick pan over medium-high heat. Add mushroom pieces with a sprinkle of salt and cook until they've released all their liquid and are completely cooked through. Transfer to a container and set aside.
Sear the Chicken
- Season each cutlet with kosher salt. Heat oil in the pan over medium-high heat. Sear cutlets for 3-5 minutes per side until golden brown. Remove to a paper towel-lined plate.
- Rest the cutlets for 3-5 minutes.
- Slice each cutlet into long strips, then cut perpendicular to the strips to make small cubes.
Final Assembly
- Wipe out the pan and return to medium heat. Add diced chicken, mushrooms, and 1 tablespoon of garlic butter. Stir until the garlic butter melts and coats everything. Season with salt and pepper to taste.
- Kill the heat. Squeeze the juice of 1/4 lemon over the top, add sesame seeds, and stir to combine.
- Garnish with additional sesame seeds and serve immediately.
Video
Notes
Garlic Butter: This recipe uses hibachi garlic butter (butter + garlic + soy sauce). Make a batch ahead of time using the Benihana Garlic Butter recipe. It keeps in the fridge for a week or the freezer for 6 months.
Don't Dice Before Searing: The single biggest improvement you can make is searing whole cutlets first, then dicing after resting. Dicing raw chicken leads to crowding, steaming, and no sear.
Early Salting: If you have time, salt the cutlets and leave them uncovered in the fridge for a few hours or overnight. The salt penetrates the meat and improves flavor and texture.
Oil Substitutions: Safflower oil is what most teppanyaki restaurants use. Vegetable oil or canola oil are both fine substitutes.
Storage: Keeps in an airtight container in the fridge for 3-4 days. Reheat in a nonstick pan over medium heat. Don't freeze the assembled dish (mushrooms get spongy).
Nutrition
Calories: 275kcal