Hibachi Chicken

  • 2 1/2 pounds chicken
  • 4 T butter, divided
  • 4 T sesame oil, divided
  • 1/2 C soy sauce
  • 2 T brown sugar
  • 1/2 lemon, juiced
  • salt and pepper to taste

Cut chicken into bite-sized pieces; sprinkle with salt and pepper. Heat a wok or large skillet over medium-high heat, add 2 T butter and 2 T sesame oil and let it start to bubble. Immediately add the chicken. Once it browns, flip it over to brown the other side while adding garlic, soy sauce, brown sugar, and the remaining 2 T of butter and sesame oil; stir.

Turn the heat down to medium and simmer until the chicken is cooked through. Squeeze 1/2 lemon over the chicken. Serve with rice and zucchini.

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