Imagine the unmistakable sizzle and aroma of Japanese steakhouse magic—now, picture recreating that at home! This Perfect Hibachi Chicken recipe delivers all those mouthwatering Benihana vibes right in your own kitchen, complete with golden fried rice, tender-crisp veggies, and a dreamy mustard sauce that ties it all together.
Why You’ll Love This Recipe
- All-in-One Meal: With chicken, veggies, fried rice, and zesty mustard sauce, dinner is sorted in one fun, fabulous package.
- Restaurant Flavors, Home Comfort: Recreate those classic Benihana flavors—from the smoky sear to the savory sauces—in your own cozy kitchen.
- Simple Ingredients, Big Impact: You probably have most of these staples already, but together they create the signature magic of Perfect Hibachi Chicken.
- Customizable for the Whole Family: This recipe can be easily switched up to match your favorite veggies, sauces, or protein swaps!
Ingredients You’ll Need
The beauty of Perfect Hibachi Chicken is that you don’t need a zillion fancy ingredients to get that irresistible restaurant magic. Each simple component plays an important role—adding flavor, color, and just the right textures to your vibrant meal.
- Chicken breasts: Boneless, skinless, and diced; these stay juicy and soak up all the savory flavors.
- Sesame oil: Adds that signature hibachi aroma and a subtle nutty depth to the chicken.
- Soy sauce: Packs an umami punch, tying the chicken, rice, veggies, and sauces together.
- Hoisin sauce: A touch of sweet-savory complexity in the marinade that makes the chicken irresistible.
- Garlic & ginger: Freshly minced for that fragrant, mouthwatering sizzle you expect at the hibachi grill.
- Light mayo, dijon mustard, rice vinegar: These come together for the iconic tangy/savory mustard dipping sauce that makes hibachi so craveable!
- Carrot, mushrooms, yellow onion, zucchini: Classic hibachi veggies—crisp, colorful, and brimming with flavor.
- Olive oil: Helps the vegetables caramelize just right without sticking.
- Cooked white rice: The perfect base for soaking up all the saucy goodness—you can use leftover or freshly cooked rice.
- Butter: A secret ingredient for that luscious, Benihana-style fried rice flavor and shine.
- Egg: Scrambled right into the rice for richness (and fun!), just like at the tableside grill.
- Green onions: A final toss-in to brighten the rice and tie everything together.
- Salt & pepper: For seasoning to taste, just like a hibachi chef would!
Variations
One of my favorite things about Perfect Hibachi Chicken is how simple it is to adapt for whatever you’ve got on hand—or any cravings that strike! Don’t be afraid to get creative and personalize your dinner to suit any tastes or dietary needs.
- Swap the Protein: Try shrimp, steak, tofu, or a medley of your favorites in place of the chicken—you’ll love the variety!
- Low-Carb Option: Use cauliflower rice instead of white rice for a lighter, veggie-packed alternative that still soaks up all that flavor.
- Spicy Kick: Add a squeeze of sriracha to the mustard sauce or toss some chili flakes into the marinade for a little extra heat.
- Diverse Veggies: Mix in snap peas, bell peppers, or even baby corn for color and crunch that switch things up from the traditional line-up.
How to Make Perfect Hibachi Chicken
Step 1: Marinate and Sizzle the Chicken
Start by mixing the sesame oil, soy sauce, hoisin sauce, minced garlic, and fresh ginger. Pour this savory blend over your diced chicken and toss well. This quick marinade infuses every juicy bite with hibachi-style flavor—no need to wait for hours! Heat up a large skillet or wok over medium-high and cook the chicken (plus all that tasty sauce) for about 10 minutes, stirring every so often. When the chicken is fully cooked and caramelized, scoop it out and clean the pan for the next step.
Step 2: Whip Up the Rice and Mustard Sauce
Cook your rice using a rice cooker or right on the stovetop, based on package directions. You can also use rice made the day before—just fluff it up before adding to the pan. While the rice is cooking, mix together your mustard sauce by combining light mayo, soy sauce, rice vinegar, and dijon mustard in a bowl. Give it a good whisk; it’s the perfect tangy dip for both chicken and veggies!
Step 3: Sauté Your Hibachi Veggies
In the same skillet, heat the olive oil until shimmering. Toss in your chopped carrot, mushrooms, onion, and zucchini. Season generously with soy sauce (plus a sprinkle of salt and pepper), stirring occasionally. Sauté for about 5 minutes, just until the vegetables are brightly colored and tender-crisp—think restaurant-style: not mushy, but perfectly vibrant and a little snappy. Set aside with the chicken while you finish the rice.
Step 4: Make That Mouthwatering Fried Rice
Melt your butter in the pan and quickly fry up the minced garlic until fragrant (about 30 seconds—don’t let it burn!). Stir in your cooked rice and soy sauce, tossing everything together for a couple of minutes until steamy and golden. Make a well in the center, crack in an egg, and scramble it right in the pan. Once it’s just set, mix it throughout the rice, add those sliced green onions, and you’re ready to plate up the ultimate Benihana copycat experience!
Pro Tips for Making Perfect Hibachi Chicken
- The Sear Secret: For true hibachi flavor, use a large skillet or wok and don’t overcrowd—this ensures the chicken browns and doesn’t steam.
- Day-Old Rice Magic: Fried rice works best with rice that’s been chilled overnight; it fries up fluffier and doesn’t turn mushy.
- Fresh Garlic & Ginger Boost: Grating or mincing your fresh aromatics right before using releases the brightest, most savory flavors.
- Sauce On the Side: Serve the mustard sauce in a little dish for dipping—just like at Benihana! It makes every bite of chicken and veggies extra special.
How to Serve Perfect Hibachi Chicken
Garnishes
A sprinkle of sliced green onions gives a pop of color and that extra layer of oniony-freshness, just like at your favorite hibachi spot. If you want to get fancy, a few toasted sesame seeds scattered over the top make the Perfect Hibachi Chicken shine even more on the plate.
Side Dishes
This recipe gives you the signature trio—hibachi chicken, rice, and vegetables—but you can level up the feast with extras like miso soup, a simple cucumber salad, or even crispy tempura for special occasions. Don’t forget extra sauce for everyone!
Creative Ways to Present
Arrange each element in its own section on a plate or bento box, or serve the Perfect Hibachi Chicken family-style on a large platter for everyone to dig in together. For dinner parties, try personalizing sauce bowls or using chopsticks for the full hibachi experience—it’s interactive and totally fun!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Perfect Hibachi Chicken keep beautifully in an airtight container in the refrigerator for up to 5 days. Make sure everything is fully cooled before sealing up to help maintain freshness and flavor.
Freezing
The cooked chicken and fried rice can both be frozen for up to 3 months. Store them separately in freezer-safe containers or bags. Simply thaw in the fridge overnight before reheating.
Reheating
For best results, reheat your chicken and rice in a skillet over medium heat until hot. Add a splash of water or extra soy sauce if needed to revive moisture. The microwave works too—just cover loosely and heat in 30-second bursts for even warming!
FAQs
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Can I make Perfect Hibachi Chicken without a wok?
Absolutely! A large nonstick or stainless steel skillet works perfectly for this recipe—just be sure not to crowd the pan so your chicken and veggies get golden and sizzly, not steamed.
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What if I don’t have hoisin sauce?
If you’re out of hoisin, you can substitute with a splash of extra soy sauce and a touch of honey or brown sugar for a similar sweet-savory vibe.
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Can I double the recipe for meal prep?
Yes! Perfect Hibachi Chicken is a fantastic make-ahead lunch or dinner—just increase all ingredients proportionally and store portions in airtight containers for easy grab-and-go meals all week.
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Can I use low-sodium soy sauce?
Definitely! Low-sodium soy sauce works great here, especially if you’re looking to watch your salt intake. Taste your final dish and add a sprinkle of salt at the end if needed.
Final Thoughts
There’s nothing quite like making Perfect Hibachi Chicken at home—every sizzling bite is a little celebration! This recipe brings the fun and flavor of your favorite Japanese steakhouse right to your table, so grab your skillet and get ready to wow your family or friends. I hope you love it as much as I do!
Print
Perfect Hibachi Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
Learn how to make the perfect Hibachi Chicken at home with this Benihana copycat recipe. Juicy chicken, flavorful sauteed vegetables, and savory fried rice come together for a delicious meal that will rival your favorite hibachi restaurant.
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 & 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
- Hibachi Chicken: Mix ingredients in a bowl, then cook chicken in a skillet until fully done.
- Mustard Sauce: Combine mayo, soy sauce, rice vinegar, and dijon mustard.
- Sauteed Vegetables: Cook vegetables in olive oil with soy sauce until tender-crisp.
- Fried Rice: Saute garlic, add rice, soy sauce, egg, and green onions, cook until heated through.
- Plate chicken, rice, and vegetables. Serve with mustard sauce. Enjoy!
Notes
- You can also serve hibachi chicken with ginger sauce or yum yum sauce.
- Store leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
- Freeze cooked chicken and fried rice for up to 3 months. Defrost in the fridge overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
