Easy Hibachi Chicken Recipe with Homemade Yum Yum Sauce

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1/2 cup Mayo (such as Kewpie Mayo!)

1 tbsp Sesame Oil

2 tbsp Sriracha

1/2 tsp Garlic Powder

1 ½ tsp White Sugar

1 ½ lbs Boneless Chicken Breasts

2 tbsp Salted Butter (divided)

2 tbsp Sesame Oil (divided)

4 cloves Garlic (minced)

1/4 cup Soy Sauce

1 tbsp Brown Sugar

1/2 Lemon (juiced)

Salt and Pepper

Instructions

Yum Yum Sauce

Add all ingredients to a bowl and stir. Set aside until the chicken is prepared.

Hibachi Chicken

Cut chicken into small, bite sized pieces and salt and pepper them.

Heat a wok or large skillet over medium high heat. Once it’s hot add 1 tbsp butter and 1 tbsp sesame oil and let it start to bubble.

Immediately add the salt and pepper chicken and space it out so that it can evenly cook. Once it starts to brown, carefully flip it over to brown the other side.

Next, add garlic, soy sauce, remaining butter, brown sugar, and the remaining sesame oil and stir.

Turn the heat down to medium and let the mixture simmer and bubble until it’s thick and sticking to the chicken; about 3-5 minutes.

Finish by squeezing the juice from half a lemon. Taste and add salt and pepper if needed.