10 Minute Hibachi Chicken Recipe

[ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Sprinkle the chicken pieces with salt and pepper and mix. Add the soy sauce and mix well." }, { "@type": "HowToStep", "text": "Add the butter and keep stirring until melted." }, { "@type": "HowToStep", "text": "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." } ]