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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


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