Hibachi Chicken Benihana Copycat (Printable Version)
Benihana-style hibachi chicken with veggies, rice, and tangy sauces made easy in your kitchen.
# What You'll Need:
→ Hibachi Chicken
01 -
1 lb chicken breasts, diced
02 -
1 tbsp sesame oil
03 -
2 tbsp soy sauce
04 -
2 tbsp hoisin sauce
05 -
4 cloves garlic, minced
06 -
1 tsp fresh minced ginger
→ Mustard Sauce
07 -
1/2 cup light mayonnaise
08 -
1 tbsp soy sauce
09 -
1 tbsp rice vinegar
10 -
1 tbsp Dijon mustard
→ Sauteed Vegetables
11 -
1 tbsp olive oil
12 -
1 carrot, thinly sliced
13 -
1 cup mushrooms, sliced in half
14 -
1 yellow onion, chopped
15 -
1 zucchini, chopped
16 -
1 tbsp soy sauce
17 -
Salt and pepper to taste
→ Fried Rice
18 -
2 cups cooked white rice
19 -
2 tbsp butter
20 -
4 cloves garlic, minced
21 -
3 tbsp soy sauce
22 -
1 egg
23 -
4 green onions, sliced
# Steps to Follow:
01 -
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.
02 -
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.
03 -
Mix the mustard sauce ingredients together in a bowl.
04 -
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.
05 -
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.
06 -
Serve the hibachi chicken with the fried rice and sautéed vegetables, drizzling the mustard sauce on the side for dipping.
# Additional Notes:
01 -
You can also serve this dish with ginger sauce or yum yum sauce.
02 -
Leftovers can be stored in the fridge for up to 5 days. Reheat in a pan or microwave.
03 -
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.