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Lunch Spicy Hibachi Chicken Recipe

Name: Yats Lunch Spicy Hibachi Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken breasts; 3 tbsp soy sauce; 1 tbsp mirin (or dry sherry); 1 tsp sesame oil; 1 tsp granulated sugar; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tbs neutral oil (vegetable or canola); 3 tbsp mayonnaise (preferably Japanese style or kewpie); 1 tbsp sriracha; 1 tsp soy sauce; 1 tsp fresh lime juice; 1 tsp sesame oil; 1 tsp honey; 1 tsp garlic powder; 1 tsp toasted sesame seeds (optional); 1 cup zucchini, cut into half-moons; 0.5 cup onion, sliced into rings; 0.5 cup carrot, thinly sliced or matchstick; 1 tbs butter or neutral oil for grilling vegetables; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups steamed white rice or fried rice; 2 tbsp green onions, thinly sliced; 2 to taste lemon or lime wedges

Inspired by Yats

Time35m

Serves2

Chicken breast grilled in a special spicy homemade sauce.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken breasts

3 tbsp Aged soy sauce

1 tbsp mirin (or dry sherry)

1 tsp Toasted sesame oil

1 tsp granulated sugar

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tbs neutral oil (vegetable or canola)

Spicy Hibachi Sauce

3 tbsp mayonnaise (preferably Japanese style or kewpie)

1 tbsp sriracha

1 tsp Aged soy sauce

1 tsp Fresh lime juice

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Watkins garlic powder

1 tsp toasted sesame seeds (optional)

Vegetable Side (optional but traditional)

1 cup zucchini, cut into half-moons

1/2 cup onion, sliced into rings

1/2 cup carrot, thinly sliced or matchstick

1 tbs butter or neutral oil for grilling vegetables

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Serve

2 cups steamed white rice or fried rice

2 tbsp green onions, thinly sliced

2 to taste lemon or lime wedges

Method

Marinated Chicken

Prepare and flatten

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or slice them horizontally to create even pieces about 1/2 inch thick so they cook evenly. Trim any excess fat.

Make the marinade

In a bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tsp sugar, 2 tsp minced garlic, 1 tsp grated ginger, and 1 tbs neutral oil. Whisk until the sugar dissolves and ingredients are combined.

Marinate

Place the prepared chicken in a shallow dish or resealable bag and pour the marinade over it, coating evenly. Refrigerate and marinate for at least 20 minutes and up to 2 hours (longer will deepen flavor but not necessary for lunch). Remove chicken from fridge 10 minutes before cooking to take the chill off.

Preheat grill or skillet

Preheat a grill or heavy skillet/flat-top over medium-high heat until very hot (about 5 minutes). Lightly oil the grill grates or skillet surface to prevent sticking.

Cook chicken

Place chicken on the hot surface and cook undisturbed for 4-5 minutes per side depending on thickness, flipping once, until a meat thermometer reads 165°F (74°C) at the thickest part and the exterior has a light char. If using thicker pieces, reduce heat slightly to prevent burning and finish to temperature.

Spicy Hibachi Sauce

While the chicken is marinating or cooking, whisk together 3 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp soy sauce, 1 tsp lime juice, 1 tsp sesame oil, 1 tsp honey, and 1 tsp garlic powder in a small bowl until smooth. Taste and adjust heat (add more sriracha) or sweetness (more honey) to preference. Stir in 1 tsp toasted sesame seeds if using. Chill until ready to serve.

Vegetable Side (optional but traditional)

While the chicken cooks, heat a separate skillet or use the grill with a grill basket over medium-high heat. Add 1 tbs butter or neutral oil, then add the sliced zucchini, onion, and carrot. Season with 1/4 tsp salt and 1/8 tsp black pepper. Sauté or grill for 4-6 minutes, stirring occasionally, until vegetables are tender-crisp with some char.

Assembly & Serve

Let the cooked chicken rest for 3 minutes to retain juices, then slice into bite-sized strips or pieces against the grain.

Arrange steamed rice and vegetables on plates. Place sliced spicy hibachi chicken over or beside the rice and drizzle 1-2 tbsp of the spicy hibachi sauce per serving over the chicken, or serve the sauce on the side for dipping.

Garnish with 2 tbsp sliced green onions and a squeeze of lemon or lime wedge. Serve immediately.