Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 2 tablespoons (30ml) vegetable oil (or sesame oil for extra flavor)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (14g) unsalted butter
  • 1 tablespoon (6g) minced garlic
  • ½ teaspoon ground black pepper
  • Salt to taste
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) mirin (or rice vinegar)
  • 1 tablespoon (15ml) sake (optional)
  • 1 teaspoon (4g) granulated sugar
  • 1 small onion, sliced
  • ½ medium zucchini, chopped
  • 8 oz (225g) mushrooms, halved

Instructions:

  1. Cube the chicken, slice the onion (if using), chop the zucchini (if using), and halve the mushrooms (if using).
  2. In a small bowl, whisk together soy sauce, mirin (or rice vinegar), sake (if using), and sugar until the sugar is dissolved. Set aside.
  3. Heat a large skillet or griddle over medium-high heat. Add the vegetable oil.
  4. Add the chicken to the hot pan in a single layer, being careful not to overcrowd. Sear for 2-3 minutes without moving. Then, stir occasionally, cooking until browned and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes total.
  5. Add the minced garlic, butter, and black pepper to the pan. Stir well to coat the chicken, cooking for another minute until fragrant.
  6. Pour the hibachi sauce over the chicken. Cook for another 2-3 minutes, until the chicken is well-glazed and the sauce has thickened slightly.
  7. Push the chicken to the side of the pan or remove it temporarily. Add more oil if needed. Stir-fry the vegetables until tender-crisp, 3-5 minutes.
  8. Combine the cooked vegetables with the chicken. Serve hot over steamed rice, fried rice, or with hibachi noodles. Drizzle with yum yum sauce if desired.