Teriyaki Chicken & Hibachi Shrimp (lunch) Recipe

Prepare chicken and marinade

Trim excess fat from the chicken thighs and pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 1 minced garlic clove and 1/2 teaspoon grated fresh ginger. Stir until sugar dissolves.

Marinate

Place chicken in a shallow dish or zip-top bag and pour half of the marinade over it (reserve the other half for glazing). Turn to coat and let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat 1 tablespoon vegetable oil in a large nonstick skillet or cast-iron over medium-high heat until shimmering. Remove chicken from marinade (reserve liquid) and place in the skillet. Cook 4–5 minutes per side until nicely browned and cooked through to an internal temperature of 165°F (74°C). Reduce heat if browning too quickly.

Make teriyaki glaze

While chicken cooks, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. In a small saucepan, bring reserved marinade to a low simmer for 1–2 minutes to kill any raw chicken bacteria. Whisk in cornstarch slurry and simmer until thickened, about 1 minute. Remove from heat and stir in 1/2 tablespoon sesame seeds if using.

Glaze and rest

Brush the thickened teriyaki glaze over the cooked chicken in the last minute of cooking or spoon it over after removing chicken from the pan. Let chicken rest 3 minutes, then slice into 1/2-inch strips. Garnish with sliced green onion.

Prepare shrimp

If not already done, peel and devein the shrimp and pat them dry with paper towels. Season lightly with 1/8 teaspoon black pepper and a pinch of salt.

Make hibachi butter sauce

In a small bowl, combine 1.5 tablespoons butter (softened), 1 tablespoon soy sauce, 1/2 tablespoon fresh lemon juice, 1/2 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper flakes (optional). Stir to combine.

Cook shrimp

Heat a large skillet or flat top over medium-high heat. Add a small amount of oil or 1/2 tablespoon butter to coat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total 2–4 minutes depending on size). Do not overcook.

Finish with sauce

Lower heat to medium, add the hibachi butter sauce to the pan, and toss shrimp quickly to coat and heat the sauce until it melts and becomes glossy. Remove from heat and garnish with sliced green onion. Squeeze a little extra lemon if desired.

Prepare vegetables

Slice zucchini, onion, carrot and mushrooms into bite-sized pieces so they cook quickly and evenly.

Cook vegetables

Heat 1 tablespoon vegetable oil in a separate skillet or on the hibachi/flat top over medium-high heat. Add the mixed vegetables in a single layer and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir-fry 4–6 minutes until tender-crisp and slightly charred.

Prepare rice

If using steamed rice, have 2 cups of cooked rice ready and keep warm. If preparing hibachi fried rice, heat a tablespoon oil in a pan, add 2 cups cooked rice and quickly stir-fry, creating a little space to scramble an egg (optional) then combine, seasoning lightly with a splash of soy sauce.

Assemble plate

Divide 2 cups of rice between two plates (or as serving count below), add sliced teriyaki chicken alongside, place hibachi shrimp next to chicken, and spoon the cooked vegetables on the side. Drizzle any remaining teriyaki glaze over the chicken and the hibachi butter over the shrimp. Garnish with additional sesame seeds and sliced green onions.