Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp unsalted butter, cold and cubed
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Pat the chicken breast completely dry with paper towels to ensure a proper sear. Cut the chicken into uniform 1-inch cubes.
  2. Place a large cast-iron skillet or carbon steel wok over medium-high heat until wisps of smoke appear. Add the neutral oil.
  3. Add the chicken cubes in a single layer. Season with salt and pepper. Let sear undisturbed for 3 minutes to develop a golden-brown crust.
  4. Flip the chicken and continue searing until browned on all sides and cooked through (approximately 3-4 more minutes).
  5. Reduce heat to medium. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  6. Pour in the soy sauce, mirin, toasted sesame oil, and lemon juice. Stir to coat the chicken and deglaze the pan.
  7. Add the cold, cubed butter. Toss continuously until the butter melts and emulsifies into a glossy glaze that clings to the chicken.
  8. Remove from heat. Garnish with toasted sesame seeds and sliced green onions before serving.