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Hibachi Chicken (Benihana Copycat)

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The Best Homemade Hibachi Chicken (Benihana-Style!)

Craving that sizzling, flavor-packed hibachi chicken from your favorite Japanese steakhouse?

Skip the restaurant prices and make it at home in just 50 minutes!

This easy hibachi chicken recipe brings together juicy, seared chicken, buttery fried rice, and perfectly seasoned veggies—all cooked in one pan.

Toss in the signature creamy mustard sauce, and it’s like having a front-row seat at Benihana, right in your own kitchen.

Whether you’re looking for a fun dinner idea or a restaurant-quality meal at home, this recipe is a must-try!

For Hibachi Chicken

  • Chicken – Boneless, skinless chicken breasts, diced into bite-sized pieces for quick cooking.
  • Sesame Oil – Adds a rich, nutty flavor and helps sear the chicken beautifully.
  • Soy Sauce – Brings umami depth and saltiness to the dish.
  • Hoisin Sauce – Adds a slightly sweet and tangy flavor to balance the savory notes.
  • Garlic and Ginger – These aromatics give the chicken its signature hibachi-style flavor.

For Mustard Sauce

  • Light Mayo – The creamy base of the sauce, making it rich and smooth.
  • Soy Sauce – Adds a touch of saltiness and depth of flavor.
  • Rice Vinegar – Provides a mild tang to balance the richness.
  • Dijon Mustard – The key ingredient that gives the sauce its signature zesty kick.

For Sautéed Vegetables

  • Olive Oil – Used to lightly fry the vegetables while keeping them crisp-tender.
  • Carrot – Thinly sliced for a bit of natural sweetness.
  • Mushrooms – Halved to absorb all the delicious flavors.
  • Yellow Onion – Adds a slight caramelized sweetness when sautéed.
  • Zucchini – Gives the dish a fresh, tender bite.
  • Soy Sauce – Used to season the veggies with a hint of umami.
  • Salt & Pepper – Enhances the natural flavors of the vegetables.

For Fried Rice

  • White Rice – Cooked and preferably day-old for the best texture.
  • Butter – Adds richness and helps brown the rice.
  • Garlic – Sautéed for an extra burst of flavor.
  • Soy Sauce – Gives the rice its classic savory taste.
  • Egg – Scrambled and mixed in for added protein and texture.
  • Green Onions – Freshly sliced for a pop of color and mild onion flavor.

Craving that sizzling, flavor-packed hibachi chicken from your favorite Japanese steakhouse? Skip the restaurant prices and make it at home in just 50 minutes!
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Course: Main Course
Cuisine: Japanese-inspired (Hibachi)
Keyword: Hibachi Chicken (Benihana Copycat)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

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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

  • ½ 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, halved
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 tbsp soy sauce
  • 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

  1. Cook the Chicken:
    • In a bowl, mix sesame oil, soy sauce, hoisin sauce, garlic, and ginger.
    • Pour over diced chicken and toss to coat.
    • Heat a large skillet over medium-high heat and cook chicken for 10 minutes, stirring occasionally.
    • Remove from pan and set aside.
  2. Prepare the Mustard Sauce:
    • In a small bowl, whisk together mayo, soy sauce, rice vinegar, and Dijon mustard. Set aside.
  3. Sauté the Vegetables:
    • In the same pan, heat olive oil over medium-high heat.
    • Add carrot, mushrooms, onion, and zucchini.
    • Season with soy sauce, salt, and pepper. Sauté for 5 minutes until tender-crisp. Remove from heat.
  4. Make the Fried Rice:
    • Melt butter in the same pan, then sauté garlic for 30 seconds.
    • Add cooked rice and soy sauce, stirring for 5 minutes until heated.
    • Push rice to the side, crack in an egg, and scramble until just set.
    • Stir in green onions, mix everything together, and remove from heat.
  5. Serve & Enjoy!
    • Plate the chicken, vegetables, and fried rice.
    • Serve with mustard sauce on the side. Enjoy!

 

Storage & Reheating Tips

  • Refrigerate: Store leftovers in an airtight container for up to 5 days.
  • Freeze: Chicken and rice can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm in a pan over medium heat or in the microwave.

 

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
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    What if I don’t have a hibachi grill?

No worries! A large skillet or cast-iron pan works perfectly. Just heat it up well before adding the chicken to get that perfect sear.

    How do I keep the chicken juicy?

Don’t overcook it! Use medium-high heat and stir occasionally. The small, evenly cut pieces will cook quickly, so keep an eye on them.

    Can I prep anything ahead of time?

Absolutely! Chop the veggies, mix the sauce, and even cook the rice a day in advance. That way, everything comes together in minutes when you’re ready to cook.

    What if I don’t have all the veggies listed?

No problem! Bell peppers, snap peas, or broccoli are great substitutes. Just cut them into similar sizes so they cook evenly.

    Do I really need both sesame oil and butter?

Yes! The sesame oil adds that signature hibachi flavor, while butter gives the rice and chicken a rich, restaurant-style finish. If you’re missing one, you can adjust, but using both is the secret to that authentic taste!

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