Hibachi Chicken

Hibachi Chicken

Servings 4


  • 2.75 lbs. boneless skinless chicken thighs, cut into bite-size pieces
  • 1 Tbsp. olive oil
  • 2 cloves garlic, grated
  • 1/4 cup soy sauce
  • 1/2 Tbsp. butter
  • 1 Tbsp. sesame seeds


  1. Heat a large skillet or wok over medium-high heat. Add olive oil, diced chicken and garlic. Cook until browned on all sides.

  2. Add soy sauce and butter to pan and stir to cover all the chicken. Cook until the soy sauce thickens and glazes the chicken, about 2 minutes. Sprinkle with sesame seeds and serve over rice.