Hibachi Chicken (Sunday meal prep)

Steps

1. 1

   Slice the chicken thin

   Slice 2 lb boneless skinless chicken breast into thin strips, about ½ inch thick. Thin cuts are the secret. They cook fast, stay juicy, and reheat well in school containers without drying out. Pat dry with paper towels for a better sear.

2. 2

   Season

   Toss the chicken strips with ½ tsp salt and ½ tsp black pepper. Don't add the soy sauce yet. Adding it too early draws out moisture and prevents a good sear.

3. 3

   Heat the pan, screaming hot

   Heat a large skillet or wok over HIGH heat for 2 minutes. Add 1 tbsp avocado or vegetable oil. You want the oil to shimmer and almost smoke. Cast iron or stainless steel works best.

   2:00
4. 4

   Sear the chicken

   Add the chicken in a single layer. Do NOT overcrowd the pan. Cook in 2 batches if needed. Let it sear untouched for 4 minutes, then flip and cook another 2 minutes until golden brown on both sides.

   4:00
5. 5

   Add the hibachi sauce

   Push the chicken to the edges of the pan. Add 2 tbsp unsalted butter + 4 cloves minced garlic to the center. Let the butter melt and garlic sizzle for 30 seconds, then pour 3 tbsp low-sodium soy sauce and 1 tbsp sesame oil over everything. Toss to coat.

   0:30
6. 6

   Finish + caramelize

   Toss everything together over high heat for 1-2 more minutes until the sauce caramelizes slightly and coats the chicken in a glossy glaze. You'll smell it. That's the hibachi magic.

   1:30
7. 7

   Cool + portion

   Spread chicken on a baking sheet or large plate to cool completely before portioning. Never pack warm food straight into containers or it steams itself soggy. Once cool, divide into 5 meal-prep containers alongside rice and veggies, plus 3 dinner portions.