Teriyaki Chicken & Hibachi Steak (lunch) Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Cut thighs into 1- to 1.5-inch pieces for quick, even cooking.

Make teriyaki sauce

In a small bowl combine 1 tablespoon low-sodium soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 1 tablespoon sake (or extra mirin), 1 teaspoon grated fresh ginger and the minced garlic. Whisk until sugar dissolves.

Cook chicken

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add chicken pieces in a single layer (work in batches if needed) and sear 3-4 minutes without moving to develop color. Flip and cook another 2-3 minutes until mostly cooked through (internal temp ~160°F / 71°C).

Glaze chicken

Reduce heat to medium. Pour the teriyaki sauce into the pan and stir to coat the chicken. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then add to the pan. Simmer 1-2 minutes until the sauce thickens and becomes glossy, stirring to coat the chicken evenly.

Finish

Remove from heat. Sprinkle with sesame seeds and the thinly sliced green onion. Cover loosely to keep warm while you finish the rest of the plate.

Bring steak to room temperature & season

Remove the steak from the fridge 20–30 minutes before cooking so it comes closer to room temperature. Pat dry and season both sides generously with the kosher salt and freshly ground black pepper.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. When the butter foams, add the steak. Sear without moving for about 2–3 minutes to develop a brown crust (for an 8 oz, 3/4–1" steak). Flip and sear the other side 2–3 minutes for medium-rare to medium, or cook to your preferred doneness. Optionally press garlic into the pan and spoon the butter over the steak while cooking for added flavor.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes. Slice against the grain into thin strips, then finish with a squeeze of lemon if desired.

Prepare vegetables

While proteins cook or rest, heat a separate skillet or the same pan wiped clean over medium-high heat. Add 1 tablespoon vegetable oil and let it warm until shimmering.

Cook vegetables

Add the onions, carrots and zucchini and stir-fry for 2–3 minutes until they begin to soften but remain crisp. Add the mushrooms and continue to cook 1–2 minutes. Season with 1 teaspoon soy sauce and a pinch of salt and pepper to taste. Remove from heat and keep warm.

Plate lunch

Divide 2 cups steamed white rice between plates. Arrange teriyaki chicken beside the rice, adding sliced hibachi steak and a portion of the mixed vegetables. Spoon any extra teriyaki glaze from the skillet over the chicken and rice.

Optional sauces & finishing

Serve with ginger sauce or yum yum on the side and lemon wedges for the steak. Garnish with additional sliced green onion or sesame seeds if desired.