Hibachi Chicken (Benihana Copycat)
Craving the smoky, savory goodness of hibachi chicken from Benihana? Now you can make it at home with this easy, mouthwatering recipe!
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Servings: 4 servings
Calories: 499kcal
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
Calories: 499kcal | Carbohydrates: 37g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 2106mg | Potassium: 855mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3056IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg