Hibachi Chicken Benihana Copycat

This hibachi chicken brings the thrilling flavors of Japanese steakhouse dining right to your kitchen table. After countless attempts to recreate that unmistakable Benihana magic, this recipe delivers the perfect combination of savory chicken, seasoned rice, and tender vegetables that my family now requests weekly.

I first made this recipe during lockdown when we were missing our favorite steakhouse celebrations. Now it has become our Friday night tradition and my kids actually cheer when they see me prepping the ingredients.

Ingredients

• Chicken breasts: provides the perfect protein canvas for soaking up the hibachi flavors. Look for boneless skinless breasts that are uniform in thickness
• Sesame oil: adds that distinctive nutty aroma crucial for authentic flavor. Always use pure sesame oil for best results
• Soy sauce: brings the umami base to multiple components. Choose low sodium if watching salt intake
• Hoisin sauce: adds complexity and subtle sweetness. Find it in the Asian section of most grocery stores
• Fresh garlic and ginger: create the aromatic foundation. Freshly minced makes a noticeable difference in final flavor
• Light mayo: forms the creamy base for the mustard sauce. The lighter version keeps the sauce from becoming too heavy
• Rice vinegar: provides acidity to balance the mustard sauce. Look for unseasoned variety
• Dijon mustard: adds sophisticated sharpness. The smooth variety works best in the sauce
• Fresh vegetables: including carrots, mushrooms, zucchini and onions. Choose firm vegetables for best texture
• White rice: serves as the foundation for the fried rice. Day old rice works best as it has less moisture
• Butter: creates richness in the fried rice that vegetable oils cannot match. Use unsalted to control saltiness
• Green onions: provide color contrast and fresh flavor. Use both white and green parts

Step-by-Step Instructions

Marinate and Cook Chicken:

First combine all chicken marinade ingredients in a bowl before pouring over diced chicken. This ensures even distribution of flavors. Cook in a screaming hot skillet for that signature sear while continuously moving the chicken pieces to prevent burning. The chicken should develop a light caramelization on the edges while remaining juicy inside.

Prepare Mustard Sauce:

While chicken cooks, whisk together all sauce ingredients until completely smooth. The sauce should have a pale yellow appearance and silky texture. Allow it to rest for flavors to meld while you continue with other components. The sauce will thicken slightly as it sits.

Sauté Vegetables:

Heat oil until shimmering before adding vegetables. Cook vegetables in stages based on density. Start with carrots and onions before adding mushrooms and finishing with zucchini. Maintain high heat and keep vegetables moving to develop slight charring while preserving crispness. Season at the end to prevent vegetables from releasing too much water.

Create Fried Rice:

Begin by sautéing garlic in butter until fragrant but not browned. Add rice in an even layer allowing it to make contact with the hot pan surface before stirring. Create a well in the center for the egg, scrambling it thoroughly before incorporating into rice. Fold in green onions at the very end to preserve their color and brightness.

Plate and Serve:

Arrange components in separate sections of the plate just like at the restaurant. Place the mustard sauce in a small dipping bowl on the side. The presentation should showcase the distinct colors of each element for an authentic hibachi experience.

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The mustard sauce was actually a happy accident in my kitchen when I ran out of the traditional ginger sauce ingredients one night. My husband declared it even better than the restaurant version, and now we make extra to use on sandwiches and salads throughout the week.

Make Ahead Options

The brilliance of this hibachi chicken recipe lies in its meal prep potential. Prepare the chicken marinade and mustard sauce up to two days ahead and store in airtight containers in the refrigerator. For optimal results, cook rice the day before making the dish as slightly dried rice creates perfect fried rice texture without becoming mushy. The vegetables can be sliced and prepped the morning of cooking to save time during dinner preparation.

Authentic vs Homemade Considerations

Restaurant hibachi cooking relies on extremely high heat from specialized flat top grills reaching temperatures home stoves cannot match. To compensate, use a heavy cast iron skillet preheated for several minutes before cooking. Cook components separately rather than simultaneously to maintain proper heat levels for each element. The flavor profile remains authentic even without the theatrical cooking presentation that makes hibachi restaurants so entertaining.

Serving Suggestions

Transform your dining room into a Japanese steakhouse experience by serving this dish on large rectangular plates with chopsticks alongside. Complete the meal with a simple miso soup starter and green tea. For an elevated presentation, garnish plates with additional sliced green onions and a sprinkle of toasted sesame seeds. Consider serving a small dish of pickled ginger on the side for palate cleansing between bites just like in restaurants.

Common Troubleshooting

If your fried rice turns out too sticky, you likely used freshly cooked rice with too much moisture. Allow cooked rice to cool completely and refrigerate uncovered for a few hours before using. When vegetables release too much liquid and steam rather than sear, your pan is likely overcrowded. Cook vegetables in smaller batches at higher heat for better results. If chicken seems tough, you may be overcooking it. Remove from heat when just cooked through as it will continue cooking slightly from residual heat.

Recipe Questions & Answers

→ What type of chicken works best?

Diced chicken breasts are ideal, but boneless thighs can also be used for extra juiciness.

→ Can I make this dish vegetarian?

Yes, you can substitute the chicken with tofu or prepare just the veggies and rice for a vegetarian option.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

→ Can I use store-bought sauces instead?

Absolutely! You can use pre-made hoisin or mustard sauces to save time.

→ What side dishes pair well with this meal?

Consider serving with miso soup or a light salad to complement the flavors.