Benihana Style Hibachi Chicken (日式燒烤雞)

Gather all the ingredients.
Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add chicken start brine process and brine for 1 hour. Note – you can skip this step if desired. Be careful not to over brine, otherwise it will come out too salty.
Prepare ginger dipping sauce by combining loosely chopped onions, ginger, lemon zest, lemon juice, sweetener, soy sauce and rice vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.
Cut squash into 1/4 x 1/4 cubes (easy was to do this is slice squash into 1/2 inch slices and then cut into 1/4th’s). Sprinkle some salt and pepper and set aside.
Once chicken brine is completed, dry with paper towel, cut into 1/2 x 1/2 blocks and sprinkle black pepper. Note – if you opted to skip brine, make sure to add salt onto this step.
Add vegetable oil to cast iron pan and heat on high. Once oil starts to lightly smoke (about 2-3 minutes), reduce heat to medium-high and carefully add chicken into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes until chicken is slightly browned.
After 2-3 minutes, add squash, mix well and cook covered for another 1-2 minute until chicken is cooked through.
Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.

收集所有的材料。
將2杯水和1湯匙鹽加入一個大碗中。將雞肉放入鹽水中，開始醃製，醃製1小時。注意 – 如果需要，可以跳過此步驟。請注意不要過度醃製，否則會變得太咸。
通過將鬆散切碎的洋蔥、薑、檸檬皮屑、檸檬汁、甜味劑、醬油和米醋放入食品處理器中，製備姜汁醬。脈動混合，直到達到所需的一致性（我們大約混合20-30秒），然後轉移到供應碗中。
把南瓜切成1/4 x 1/4的小方塊（做法是將南瓜切成1/2英寸的薄片，然後再切成1/4的大小）。撒上一些鹽和黑胡椒，備用。
一旦雞肉醃製完成，用紙巾擦乾，切成1/2 x 1/2的方塊，灑上黑胡椒。注意 – 如果您選擇跳過醃製，請確保在這一步中加入鹽。
在鑄鐵鍋中加入植物油，開火加熱。一旦油開始輕微冒煙（約2-3分鐘），將火降至中高火，小心將雞肉放入鑄鐵鍋中（請注意油會濺潑，所以要小心）。蓋上鍋蓋，煮2-3分鐘，直到雞肉稍微變色。
經過2-3分鐘後，加入南瓜，充分攪拌，再次蓋上鍋蓋，煮1-2分鐘，直到雞肉熟透。
小心將雞肉和南瓜轉移到一個碟子上，配以姜汁醬汁，即可享用。