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
Units
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
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
