Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tbsp brown sugar
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium white onion, diced
  • 1 medium zucchini, sliced into half-moons
  • 8 oz sliced mushrooms
  • 1 cup broccoli florets, bite-sized
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced

Instructions:

  1. Whisk together the soy sauce, lemon juice, 1 tbsp oil, garlic powder, ginger, and brown sugar in a bowl. Toss in the cubed chicken and let it sit for 5–10 minutes while you chop the vegetables. Note: Don't let it sit too long or the lemon juice will change the meat texture.
  2. Heat a cast iron skillet or Blackstone griddle over high heat. Add 2 tbsp of vegetable oil.
  3. Add the Hibachi Chicken in a single layer. Let it sear undisturbed for 2–3 minutes until a mahogany crust forms.
  4. Toss the chicken and cook until the internal temperature hits 165°F (74°C). Remove the meat from the pan and set it aside on a plate.
  5. In the same pan, add the diced onions and broccoli. Sauté for 3 minutes.
  6. Add the mushrooms and zucchini to the pan. Cook for another 3–4 minutes until edges are charred but centers remain crisp.
  7. Lower the heat to medium. Return the cooked Hibachi Chicken to the pan with the vegetables.
  8. Add the butter and minced garlic. Toss everything rapidly for 60–90 seconds until the butter is foamy and aromatic.
  9. Remove from heat immediately to prevent the garlic from burning.