Hibachi Chicken Recipe (Benihana Copycat)

Hibachi Chicken Recipe (Benihana Copycat)

If you love the smoky, savory flavors of hibachi from your favorite Japanese steakhouse,
this homemade hibachi chicken recipe is for you!

With tender chicken, perfectly seasoned fried rice, and sautéed veggies,
you can recreate the Benihana experience right in your own kitchen.

Served with a tangy mustard sauce, this quick and easy dish brings restaurant-quality flavors to your table in no time.

Perfect for a fun, flavorful dinner!

For Hibachi Chicken

• Chicken – I recommend using boneless, skinless chicken breasts, diced into bite-sized pieces for easy cooking.
• Sesame Oil – Adds a rich, nutty flavor that’s perfect for hibachi-style cooking.
• Soy Sauce – Provides the salty, umami kick essential for this dish.
• Hoisin Sauce – A touch of sweetness to balance the savory flavors.
• Garlic – Minced for a fragrant, flavorful base.
• Fresh Ginger – Adds a fresh, zesty note that’s key to the flavor profile.

For Mustard Sauce

• Light Mayo – The creamy base of the mustard sauce.
• Soy Sauce – For an extra layer of umami in the sauce.
• Rice Vinegar – Adds acidity to balance the creaminess.
• Dijon Mustard – Gives the sauce its signature tangy kick.

For Sauteed Vegetables

• Olive Oil – For sautéing the veggies and creating a light, savory coating.
• Carrot – Thinly sliced for a little crunch and natural sweetness.
• Mushrooms – Adds umami and a tender texture.
• Yellow Onion – Chopped for sweetness and depth of flavor.
• Zucchini – Chopped for freshness and color.
• Soy Sauce – For seasoning, adding more umami to the vegetables.

For Fried Rice

• Cooked White Rice – The base of your fried rice; make sure it’s cooled to prevent clumping.
• Butter – For sautéing and adding richness.
• Garlic – Minced for extra flavor in the rice.
• Soy Sauce – To season the rice with that essential savory depth.
• Egg – Scrambled into the rice for added texture and protein.
• Green Onions – Sliced for a pop of color and freshness.

Hibachi Chicken Recipe (Benihana Copycat)

Craving the savory goodness of hibachi chicken from your favorite Japanese steakhouse? Now you can bring the hibachi experience right to your kitchen!

Print Pin

Course: Main Course

Cuisine: Japanese-inspired

Keyword: Hibachi Chicken Recipe (Benihana Copycat)

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

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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:

• 1/2 cup light mayo
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp Dijon mustard

Sauteed 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 and 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. Combine the ingredients for the hibachi chicken in a small bowl and pour the mixture over the chicken. Cook the chicken with the sauce in a large skillet over medium-high heat for about 10 minutes, stirring occasionally until the chicken is fully cooked. Remove the chicken from the pan and set it aside. Wipe the pan clean.
2. Cook the rice in a rice cooker or on the stovetop according to the package directions. Alternatively, you can cook the rice up to 2 days in advance. At the same time, mix the mustard sauce ingredients together in a bowl.
3. In the same pan, heat the olive oil and add the sliced vegetables. Season with salt, pepper, and soy sauce, then cook for about 5 minutes until the veggies are tender-crisp. Remove from heat and set aside.
4. In the same pan, melt butter and sauté garlic for 30 seconds until fragrant. Add in the rice and soy sauce, and cook for about 5 minutes, stirring occasionally until the rice is heated through. Create a hole in the center of the rice and crack in the egg, scrambling it until fully cooked. Toss the rice and stir in the green onions, then remove from heat.
5. Serve the hibachi chicken with the fried rice and sautéed vegetables, drizzling the mustard sauce on the side for dipping. Enjoy!

 

Notes

• You can also serve this dish with ginger sauce or yum yum sauce.
• Leftovers can be stored in the fridge for up to 5 days. Reheat in a pan or microwave.
• For longer storage, you can freeze the cooked chicken and fried rice for up to 3 months. Thaw 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

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• Can I use frozen chicken instead of fresh?
  Yes, you can use frozen chicken breasts for this recipe. Just be sure to fully thaw the chicken before dicing it for even cooking. If you’re in a rush, you can microwave it in short bursts until thawed.

• Can I make the fried rice ahead of time?
  Absolutely! In fact, using day-old rice is perfect for fried rice. It helps the rice grains stay separated and prevents it from getting mushy. Just store it in the fridge and heat it up in the pan when you’re ready to cook.

• Is there a substitute for sesame oil?
  If you don’t have sesame oil, you can use olive or vegetable oil instead. It won’t give you the exact nutty flavor, but it will still work well for the cooking process.

• Can I use pre-chopped vegetables to save time?
  Definitely! Pre-chopped veggies or frozen vegetable mixes can save you a lot of time in preparation. Just make sure to cook them through until tender-crisp, as the texture is key in hibachi dishes.

• How can I make the mustard sauce spicier?
  If you like a spicier mustard sauce, you can add a pinch of cayenne pepper or a small amount of hot mustard. This will add an extra kick without overwhelming the sauce’s flavor.