Hibachi Chicken (Benihana Copycat)
Looking for a quick and easy way to bring the restaurant experience into your home?
This Hibachi Chicken recipe is your new go-to! Made with tender chicken, sautéed vegetables, and savory fried rice, it’s just like the hibachi meals from Benihana, but you can whip it up in your own kitchen.
Best of all, it’s full of flavor, super simple to make, and guaranteed to impress.
Ready to fire up your skillet? Let’s get cooking!
For Hibachi Chicken:
- Chicken – Use boneless, skinless chicken breasts, diced into bite-sized pieces.
- Sesame Oil – Adds a nutty flavor and is great for high-heat cooking.
- Soy Sauce – A savory base for the chicken marinade and sauce.
- Hoisin Sauce – Provides a sweet and tangy layer to the sauce.
- Garlic – Freshly minced garlic gives the dish a rich, aromatic flavor.
- Fresh Ginger – Adds a warm, spicy depth to the marinade.
For Mustard Sauce:
- Light Mayo – The creamy base of the mustard sauce.
- Soy Sauce – To add a salty umami flavor.
- Rice Vinegar – Balances out the creaminess with a touch of acidity.
- Dijon Mustard – For the signature tang of mustard sauce.
For Sautéed Vegetables:
- Olive Oil – Used for sautéing the veggies.
- Carrot – Thinly sliced for texture and sweetness.
- Mushrooms – Sliced in half for a meaty texture.
- Yellow Onion – Chopped to add sweetness and depth.
- Zucchini – Chopped for a fresh, light crunch.
- Soy Sauce – Enhances the flavor of the veggies and adds umami.
- Salt & Pepper – To taste.
For Fried Rice:
- Cooked White Rice – Best to use day-old rice or freshly cooked rice.
- Butter – For a rich, flavorful fried rice base.
- Garlic – Adds a fragrant savory taste.
- Soy Sauce – For seasoning the rice.
- Egg – Scrambled into the rice for extra texture.
- Green Onions – Sliced for a fresh, oniony bite.
Hibachi Chicken (Benihana Copycat)
Ingredients
Hibachi Chicken:
- 1 lb chicken breasts, diced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced
- 1 tsp fresh minced ginger
Mustard Sauce:
- 1/2 cup light mayo
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Dijon mustard
Sautéed Vegetables:
- 1 tbsp olive oil
- 1 carrot, thinly sliced
- 1 cup mushrooms, sliced in half
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 1 tbsp soy sauce (plus salt & pepper to taste)
Fried Rice:
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
Instructions
Prepare the Hibachi Chicken:
- In a small bowl, mix together the ingredients for the hibachi chicken. Pour the sauce over the diced chicken. Heat a large skillet over medium-high heat, and cook the chicken with the sauce for about 10 minutes, stirring occasionally, until the chicken is fully cooked through. Once cooked, remove from the pan and set aside. Wipe the pan clean.
Cook the Rice:
- Cook the rice according to package directions in a rice cooker or on the stovetop. Alternatively, you can prepare the rice up to 2 days ahead of time. In a separate bowl, mix the ingredients for the mustard sauce and set it aside.
Sauté the Vegetables:
- Add olive oil to the same skillet. Add the vegetables, season with salt, pepper, and soy sauce, and cook for about 5 minutes, or until the vegetables are tender-crisp. Remove from heat and set aside.
Make the Fried Rice:
- In the same skillet, melt the butter and sauté the garlic for about 30 seconds, until fragrant. Add the cooked rice and soy sauce, and cook for 5 minutes, stirring to heat the rice through. Create a hole in the center of the rice, crack in the egg, and scramble until just set. Stir in the green onions and remove from heat.
Assemble and Serve:
- Plate the fried rice and top with the cooked chicken and sautéed vegetables. Serve with the mustard sauce on the side, and enjoy!
Notes
- You can also serve this dish with ginger sauce or yum yum sauce for added flavor.
- Leftovers can be stored in the fridge for up to 5 days. Reheat in a skillet or microwave.
- For longer storage, freeze the cooked chicken and fried rice for up to 3 months. Defrost overnight in the fridge and reheat as usual.
Nutrition
- Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe if you prefer dark meat. They’re juicier and more flavorful, so feel free to swap them out for a richer, more tender dish.
- How do I keep the chicken from drying out?
To keep the chicken juicy, don’t overcook it. You want to cook it just until it’s no longer pink inside. Also, using chicken thighs instead of breasts will add moisture and flavor, making the dish even better.
- Can I prep the ingredients ahead of time?
Yes! You can chop the veggies and marinate the chicken up to a day in advance. This saves you time on the day you’re cooking, and the flavors in the marinade will have time to really develop.
- What oil should I use for frying?
For high-heat cooking, I recommend using oils with a high smoke point, like peanut oil, avocado oil, or canola oil. Reserve the sesame oil for adding flavor at the end—it’s perfect for that!
- How do I make the rice extra flavorful?
For the best fried rice, make sure to use day-old rice, as it’s drier and fries up better. Add soy sauce, garlic, and butter to the rice, and don’t forget to crack in an egg for that authentic hibachi touch!
