Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • salt to taste
  • black pepper to taste
  • 4 tbsp unsalted butter
  • 3 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp sugar

Instructions:

  1. Pat the shrimp and chicken completely dry with paper towels to ensure a mahogany sear.
  2. In a small bowl, whisk together the soy sauce, lemon juice, minced garlic, and sugar to prepare the Hibachi sauce.
  3. Heat a griddle or large skillet to medium-high heat and add 1 tbsp of vegetable oil.
  4. Spread chicken cubes in a single layer and cook undisturbed for 3 minutes to develop a crust. Flip and cook for another 3-4 minutes.
  5. During the final minute of chicken cooking, add 1 tbsp of butter and 2 tbsp of the hibachi sauce. Remove chicken and set aside.
  6. Repeat the searing process with the shrimp, cooking for 1-2 minutes per side until opaque, finishing with butter and sauce.