Lunch Hibachi Chicken Recipe
Chicken breast & mushrooms, topped with sesame seeds.
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Ingredients
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Protein & Main
Marinade / Sauce
Finish & Garnish
Method
Protein & Main
Prepare chicken
Trim any excess fat from the chicken breasts and pat dry with paper towels. Slice the breasts into 1/2-inch thick bite-size pieces or strips for hibachi-style cooking. Season lightly with half of the coarse salt and half of the black pepper and set aside.
Marinade / Sauce
Make hibachi sauce
In a small bowl, whisk together soy sauce, mirin, sesame oil, minced garlic, grated ginger, brown sugar (or honey), and 2 tablespoons water until sugar dissolves. This will be your cooking glaze; reserve about 1 tablespoon of the sauce for finishing if you like a brighter flavor at the end.
Cook chicken
Heat a large skillet or flat-top griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering but not smoking, add the seasoned chicken in a single layer, leaving space so pieces sear rather than steam. Cook for 2–3 minutes without moving to develop color, then stir or flip and cook another 2–3 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and lightly golden.
Cook mushrooms
Push the cooked chicken to one side of the pan. Add the remaining 1 tablespoon vegetable oil to the empty side and add the mushrooms. Cook mushrooms 3–4 minutes, stirring occasionally, until they have released moisture and start to brown. Season mushrooms lightly with the remaining salt and pepper.
Combine with sauce
Lower heat to medium. Pour the prepared hibachi sauce over the chicken and mushrooms. Toss and cook 1–2 minutes until sauce thickens slightly and coats the pieces. Taste and adjust seasoning—add reserved tablespoon of sauce if you want more savory/sweet flavor. If sauce reduces too much, add up to 1 tablespoon water to loosen.
Finish & Garnish
Plate the hibachi chicken and mushrooms immediately. Sprinkle the toasted sesame seeds evenly over the top and scatter sliced scallions. Optionally squeeze half a lemon or lime over the dish for brightness. Serve hot.
Serving suggestion: Serve with steamed rice or fried rice and a side of mixed vegetables or shredded cabbage for a complete lunch entree.