Hibachi Chicken

Hibachi Chicken - Grant Wilson
6 servings

INGREDIENTS
6 Boneless Skinless Chicken Breasts
Borsari Salt
2 Tbsp Butter
Hibachi Sauce
Salt & Pepper

Hibachi Sauce
2 Tbsp Soy Sauce
1 Tbsp teriyaki Sauce
1 Tbsp Mirin


METHOD
1. Dry the Chicken with a paper towel and coat one side with Borsari Salt.
2. Throw the chicken on the grill, salt side down. Coat the unsalted side with Borsari salt and grill slowly until done.
3. Remove the Chicken from the grill when done and let rest for 5 minutes.
4. Melt the Butter in a non-stick frying pan on medium heat.
5. Cut the Chicken into cubes and add to butter along with Hibachi Sauce.
6. Cook only long enough to cook the steak and warm the sauce.
7. Remove from heat.


HOW TO SERVE
Serve with: Hibachi Vegetables and Hibachi Fried Rice

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