Teriyaki Chicken & Hibachi Scallop (lunch) Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Cut into 1 to 1 1/2-inch pieces for quick hibachi-style cooking.

Make teriyaki sauce

In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp minced garlic, and 1 tsp grated ginger until sugar dissolves.

Cook chicken

Heat a large skillet or flat-top griddle over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When hot and shimmering, add the chicken pieces in a single layer, giving them space (cook in two batches if necessary). Sear without moving for 2-3 minutes until golden, then flip and cook another 2-3 minutes until nearly cooked through.

Finish with sauce

Reduce heat to medium. Pour the prepared teriyaki sauce over the chicken. Stir and cook 1–2 minutes to reduce slightly. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; stir it into the pan and simmer for 30–60 seconds until sauce thickens and coats the chicken. Drizzle 1/2 tsp sesame oil, toss to combine, then remove from heat.

Garnish

Transfer chicken to a serving area or plate. Sprinkle with 2 tbs thinly sliced green onions and 1 tsp toasted sesame seeds.

Prep scallops

Pat the scallops very dry with paper towels (important for good sear). Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Sear scallops

Heat a heavy skillet or griddle over high heat until very hot. Add 1 tbs vegetable oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, place scallops in the pan with space between them. Sear undisturbed for 1 1/2 to 2 minutes until a deep golden crust forms. Flip and sear the other side 45–90 seconds until just cooked through; internal center should be opaque but still tender.

Finish scallops

During the last 30 seconds of cooking, add 1/2 tsp minced garlic to the pan and spoon melted butter over the scallops once or twice. Remove scallops to a warm plate and squeeze 1 tsp lemon juice over them. Sprinkle with 1 tsp chopped parsley or sliced green onion.

Warm rice & vegetables

If using steamed rice, fluff and divide into two lunch portions (about 1 cup per serving). Reheat hibachi-style vegetables in a hot pan with a little oil for 2–3 minutes until tender-crisp and lightly caramelized. Season vegetables with a pinch of salt and a splash (1 tbs) soy sauce if desired.

Plate

Divide rice between two plates or bento-style containers. Place teriyaki chicken alongside the rice and arrange 4 scallops per portion next to the chicken. Add a portion of hibachi vegetables to each plate. Garnish with extra green onion, sesame seeds, and lemon wedges on the side.

Serve

Serve immediately while hot. Offer extra soy sauce and lemon wedges at the table.