Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp toasted sesame oil
  • 3 tbsp soy sauce
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the chicken breast completely dry with paper towels. Cut the chicken into uniform 1-inch cubes and toss with 1 tbsp sesame oil, 1 tbsp soy sauce, and 0.5 tsp black pepper. Let marinate for 10 minutes at room temperature.
  2. Heat a large cast-iron skillet or flat-top griddle over medium-high heat until the vegetable oil begins to shimmer. Add the chicken in a single layer and leave undisturbed for 2-3 minutes to develop a deep golden-brown crust.
  3. When the chicken is nearly cooked through (160°F/71°C), add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
  4. Add the butter, remaining 2 tbsp soy sauce, and lemon juice. Use a spatula to scrape up the browned bits from the pan. Toss the chicken vigorously to coat in the thickening sauce until it reaches an internal temperature of 165°F (74°C). Garnish with toasted sesame seeds.