Description
This Perfect Hibachi Chicken {Benihana Copycat} recipe delivers a flavorful and authentic restaurant-style hibachi experience at home. Featuring tender chicken marinated in a savory sauce, sautéed crisp vegetables, and classic fried rice all served with a tangy mustard dipping sauce, this dish is perfect for a satisfying dinner that pleases the whole family.
Ingredients
Scale
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
- Salt and pepper to taste
Fried Rice
- 2 cups cooked white rice
- 2 tbsp butter
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
Instructions
- Prepare and Cook Hibachi Chicken: Mix together sesame oil, soy sauce, hoisin sauce, minced garlic, and minced ginger in a small bowl. Pour this marinade over the diced chicken breasts. Cook the chicken with the sauce in a large skillet over medium-high heat for 10 minutes, stirring occasionally until the chicken is fully cooked through. Remove the chicken from the pan and wipe the pan clean.
- Cook Rice and Prepare Mustard Sauce: While the chicken is cooking, prepare the white rice according to package instructions either in a rice cooker or on the stovetop. You can also cook rice ahead of time up to 2 days in advance. In a separate bowl, mix together the light mayo, soy sauce, rice vinegar, and dijon mustard to make the mustard sauce. Set aside.
- Sauté Vegetables: Add olive oil to the same pan used for the chicken. Add the carrot, mushrooms, yellow onion, and zucchini. Season with salt, pepper, and soy sauce. Cook the vegetables over medium heat for about 5 minutes until they are tender-crisp. Remove from heat and set aside.
- Make Fried Rice: Melt butter in the cleaned skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add the cooked rice and soy sauce, stirring and cooking for about 5 minutes until the rice is heated through. Create a well in the center of the rice and crack in an egg, scrambling it until just set. Toss the rice together and stir in sliced green onions. Remove from heat.
- Plate and Serve: Serve the hibachi chicken, sautéed vegetables, and fried rice together on plates. Offer the mustard dipping sauce on the side. Enjoy your homemade hibachi meal!
Notes
- You can also serve your hibachi chicken with ginger sauce or yum yum sauce for variety.
- Store leftovers in the refrigerator for up to 5 days and reheat either on the stovetop or in the microwave.
- To freeze, place cooked chicken and fried rice in airtight containers and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
