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Benihana Hibachi Chicken

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close up overhead shot of a plate of Benihana Hibachi Chicken served with rice and vegetables
This delicious Benihana hibachi chicken recipe tastes just like the famous restaurant dish, packed full of savory flavors.
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Table of Contents
  1. Benihana Hibachi Chicken Ingredients
  2. How To Make This Benihana Hibachi Chicken Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This Benihana hibachi chicken recipe takes the popular dish and recreates the restaurant experience right in your own kitchen. There is something truly delicious about the flavors of the juicy chicken, savory vegetables, and delicious sauce in this recipe that you’ll want to add it to your menu.

For more Asian-inspired chicken recipes, check out our sesame chicken and Kung Pao chicken.

close up overhead shot of a plate of Benihana Hibachi Chicken served with rice and vegetables

Benihana Hibachi Chicken Ingredients

Benihana Hibachi Chicken raw ingredients that are labeled

You’ll need:

For the Hibachi Chicken

  • 2 pounds boneless skinless chicken breasts, cubed into 1-2-inch bite-size pieces
  • 2 tablespoons peanut oil
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh garlic, grated
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil

PRO TIP:

Fresh ginger can be hard to find in some areas during certain times of the year; however, a great alternative is the pre-grated fresh ginger in a tube. This can be found in your local grocery store where pre-packaged herbs are found.

For the Sauteed Vegetables

  • 1 tablespoon peanut oil
  • 2 cups mushrooms, quartered (baby bella or button mushrooms)
  • 2 cups zucchini, sliced into half circles
  • 1½ cups yellow onion, sliced
  • 1 cup fresh carrots, cut into half circles

For the Fried Rice

  • 3 cups cooked jasmine rice (cooked and cooled according to package directions)
  • ¼ cup peanut oil
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fresh garlic, grated
  • 1 egg, scrambled
  • ¼ cup + 2 tablespoons green onions, chopped and divided (You will garnish with the additional 2 tablespoons)

For the Garnish

  • Bottled Sweet & Spicy Yum Yum sauce (I used Bibibop Asian Grill Brand)

SUBSTITUTIONS AND ADDITIONS

VEGETABLES: You can use any of your favorite vegetables in the recipe. Broccoli florets, yellow squash, or snow peas are all great choices.

CHICKEN: An alternative to skinless boneless chicken breasts is boneless skinless chicken thighs if your family prefers dark meat over white meat.

RICE: I like to use jasmine rice, but any long grain rice works well. Brown rice would be a great alternative as well. There is also a lot of good quality, frozen bagged, pre-made fried rice (or make your own fried rice) blends that can be made according to package directions.

How To Make This Benihana Hibachi Chicken Recipe

PRO TIP:

While your chicken and vegetables are cooking in one skillet, you will cook your fried rice in a second large skillet so that all your meal components are finished and hot at the same time. You will have 2 skillets going at the same time for this recipe, so you will need to read the complete directions before starting to prepare this dish.

STEP ONE: In a small mixing bowl, stir together the ingredients for the sauce of the hibachi chicken. Combine the soy sauce, hoisin sauce, grated garlic, grated ginger, sesame oil, granulated sugar, and rice wine vinegar.

STEP TWO: Place the cubed boneless skinless chicken breast into a large mixing bowl, pour the sauce over the chicken pieces, and stir together to coat all the chicken.

PRO TIP:

You will also want to make sure that you are letting the chill come off of your chicken before cooking it. If your chicken is too cold, it can drop the temperature of your skillet, especially if it is not heavy duty enough, and that can also contribute to not being able to get a nice brown to your meat when cooking.

Benihana Hibachi Chicken process shot of diced chicken coated in sauce

STEP THREE: To cook the chicken, you will use a very large, heavy-duty skillet on high heat, and add the 2 tablespoons peanut oil. Once the oil gets hot, add the chicken and sauce in a single layer. Do not move the chicken pieces for at least 2 to 3 minutes to allow the chicken to start to caramelize. Continue to cook the chicken, stirring occasionally, for another 3 to 4 minutes or until cooked through.

PRO TIP:

I used a 12-inch (bottom surface area of the skillet), enamel-coated, cast-iron skillet for this recipe. It retains heat very well and is large enough to handle this amount of chicken and vegetables. If your skillet is not this big or heavy-duty enough, then you will want to cook your chicken and vegetables in two batches to ensure that you are not overcrowding your pan. If you overcrowd your pan, then you run the risk of too much moisture being trapped while cooking your chicken and vegetables, making them mushy and not brown and crisp. 

Benihana Hibachi Chicken process shot of diced chicken cooked on a skillet

STEP FOUR: Transfer the cooked chicken, using a slotted spoon or fish spatula, to a large plate and set aside while you make the rest of the recipe.

STEP FIVE: If you have more than 1 to 2 tablespoons of liquid remaining in your skillet after you remove the cooked chicken, you will want to remove the excess liquid before adding the vegetables to sauté.

STEP SIX: Turn the heat down to medium-high heat and add the 1 tablespoon peanut oil to the hot skillet that the chicken was just cooked in. Add the carrots and onions and cook for 2 to 3 minutes before adding the mushrooms and zucchini to the skillet. Continue to sauté for an additional 3 to 5 minutes or until the vegetables are cooked to a crisp-tender texture. Make sure to stir the vegetables occasionally to prevent burning.

Benihana Hibachi Chicken process shot of vegetables added to the chicken

STEP SEVEN: Transfer the cooked vegetables to a large plate and set them aside.

STEP EIGHT: To cook the fried rice, add the ¼ cup peanut oil into a separate large skillet on medium-high heat. When the oil is hot, add the scrambled egg to the hot skillet and cook the egg for 20 to 30 seconds before adding the grated garlic and green onions. 

Cook for another 30 seconds before adding the pre-cooked jasmine rice. Stir to combine the rice with the other ingredients, then spread the rice mixture into an even layer and allow the rice to fry in the pan, undisturbed, for 3 minutes. This allows the rice to start to get a nice crisp to it. Give the rice a good stir from that point every 2 to 3 minutes for a total of 10 minutes.

PRO TIP:

The fried rice portion of this recipe works best if the jasmine rice is cooked and cooled ahead of time. You can make the jasmine rice the day before and store it in a sealed container, in the refrigerator, until ready to use in the recipe. 

Benihana Hibachi Chicken process shot of eggs and green onions cooked on a skillet

STEP NINE: Add the ¼ cup soy sauce to the crisp rice and stir to evenly coat all the rice with the soy sauce. Allow the rice to fry for an additional 4 to 5 minutes or until the rice is nice and fried. You will garnish your fried rice with a sprinkle of the additional 2 tablespoons of fresh green onions if desired.

Benihana Hibachi Chicken process shot of soy sauce added to the rice

STEP TEN: Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup mixed vegetables and a ¾ to 1 cup portion of cooked chicken to each plate, keeping the fried rice, mixed vegetables, and chicken portion separated on each dinner plate. Garnish each serving with a small bowl of the YumYum sauce to dip the chicken.

PRO TIP:

This Benihana hibachi chicken with fried rice and vegetables should be served hot.

How To Serve

This Benihana hibachi chicken rice dish will definitely give you a flavorful meal experience. This recipe provides you with all the components of a complete meal in one with the tender meat, fried rice, and sauteed vegetables. If you are looking for something extra, add dinner rolls on the side to mop up all of the tasty sauce.

Storage

IN THE FRIDGE: You can store leftovers in a sealed container, in the refrigerator, for up to 3 days. You can keep the different components stored in separate containers for easier reheating. 

IN THE FREEZER: All three parts of this meal: the chicken, rice, and veggies, can be frozen for up to three months. Thaw and reheat in the pan. You can make additional sauce to coat your chicken when reheating.

close up shot of a plate of Benihana Hibachi Chicken served with rice and vegetables

This Benihana hibachi chicken has an enticing grilled flavor made famous by the popular hibachi restaurant, but this recipe makes it easier to enjoy in the convenience of your home. This delicious recipe will be a hit when you are craving a Japanese-inspired meal.

FREQUENTLY ASKED QUESTIONS

Can I freeze this dish?

This great recipe freezes well stored in an airtight container for up to three months.

Can I double this recipe?

This meal can very easily be doubled if you are feeding a crowd.

Can I use chicken thighs instead of chicken breasts in this recipe?

Chicken thighs will be just as delicious in this recipe, especially if your family prefers dark meat.

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close up overhead shot of a plate of Benihana Hibachi Chicken served with rice and vegetables

Benihana Hibachi Chicken

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This delicious Benihana hibachi chicken recipe tastes just like the famous restaurant dish, packed full of savory flavors.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Hibachi Chicken

  • 2 pounds boneless skinless chicken breasts, cubed into 1 to 2-inch bite-size pieces
  • 2 tablespoons peanut oil
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh garlic, grated
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil

Sautéed Vegetables

  • 1 tablespoon peanut oil
  • 2 cups mushrooms, quartered (baby bella or button mushrooms)
  • 2 cups zucchini, sliced into half circles
  • cups yellow onion, sliced
  • 1 cup fresh carrots, cut into half circles

Fried Rice

  • 3 cups cooked jasmine rice, cooked and cooled according to package directions
  • ¼ cup peanut oil
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fresh garlic, grated
  • 1 egg, scrambled
  • ¼ cup green onions, chopped
  • 2 tablespoons green onions, chopped (for garnish)

Garnish

  • Sweet and Spicy Yum Yum sauce, I used Bibibop Asian Grill Brand

Instructions
 

  • In a small mixing bowl, stir together the ingredients for the sauce of the hibachi chicken. Combine the soy sauce, hoisin sauce, grated garlic, grated ginger, sesame oil, granulated sugar, and rice wine vinegar.
  • Place the cubed boneless skinless chicken breasts into a large mixing bowl, pour the sauce over the chicken pieces and stir together to coat all the chicken.
  • To cook the chicken, you will use a very large, heavy-duty skillet on high heat, and add the 2 tablespoons peanut oil. Once the oil gets hot, add the chicken and sauce in a single layer. Do not move the chicken pieces for at least 2 to 3 minutes to allow the chicken to start to caramelize. Continue to cook the chicken, stirring occasionally, for another 3 to 4 minutes or until cooked through.
  • Transfer the cooked chicken, using a slotted spoon or fish spatula, to a large plate and set aside while you make the rest of the recipe.
  • If you have more than 1 to 2 tablespoons of liquid remaining in your skillet after you remove the cooked chicken, you will want to remove the excess liquid before adding the vegetables to sauté.
  • Turn the heat down to medium-high and add the 1 tablespoon peanut oil to the hot skillet that the chicken was just cooked in and removed from, then add the carrots and onions and cook for 2 to 3 minutes before adding the mushrooms and zucchini to the skillet. Continue to sauté for an additional 3 to 5 minutes or until the vegetables are cooked to a crisp-tender texture. Make sure to stir the vegetables occasionally to prevent burning.
  • Transfer the cooked vegetables to a large plate and set them aside.
  • To cook the fried rice, add the ¼ cup peanut oil into a separate large skillet on medium-high heat. When the oil is hot, add the scrambled egg to the hot skillet and cook the egg for 20 to 30 seconds before adding the grated garlic and green onions.
    Cook for another 30 seconds before adding the pre-cooked jasmine rice. Stir to combine the rice with the other ingredients, then spread the rice mixture into an even layer and allow the rice to fry in the pan, undisturbed, for 3 minutes. This allows the rice to start to get a nice crisp to it. Give the rice a good stir from that point every 2 to 3 minutes for a total of 10 minutes.
  • Add the ¼ cup soy sauce to the crisp rice, stir to evenly coat all the rice with the soy sauce. Allow the rice to fry for an additional 4 to 5 minutes or until the rice is nice and fried. You will garnish your fried rice with a sprinkle of the additional 2 tablespoons of fresh green onions if desired.
  • Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup mixed vegetables and a ¾ to 1 cup portion of cooked chicken to each plate, keeping the fried rice, mixed vegetables, and chicken separated on each dinner plate. Garnish each serving with a small bowl of the YumYum sauce to dip the chicken.

Notes

  • Fresh ginger can be hard to find in some areas during certain times of the year; however, a great alternative is the pre-grated fresh ginger in a tube. This can be found in your local grocery store where pre-packaged herbs are found.
  • While your chicken and vegetables are cooking in one skillet, you will cook your fried rice in a second large skillet so that all your meal components are finished and hot at the same time. You will have 2 skillets going at the same time for this recipe, so you will need to read the complete directions before starting to prepare this dish.
  • You will also want to make sure that you are letting the chill come off of your chicken before cooking it. If your chicken is too cold, it can drop the temperature of your skillet, especially if it is not heavy-duty enough, and that can also contribute to not being able to get a nice brown to your meat when cooking.
  • I used a 12-inch (bottom surface area of the skillet), enamel-coated, cast-iron skillet for this recipe. It retains heat very well and is large enough to handle this amount of chicken and vegetables. If your skillet is not this big or heavy-duty enough, then you will want to cook your chicken and vegetables in two batches to ensure that you are not overcrowding your pan. If you overcrowd your pan, then you run the risk of too much moisture being trapped while cooking your chicken and vegetables and making them mushy and not brown and crisp. 
  • The fried rice portion of this recipe works best if the jasmine rice is cooked and cooled ahead of time. You can make the jasmine rice the day before and store it in a sealed container, in the refrigerator, until ready to use in the recipe. 
  • This Benihana hibachi chicken with fried rice and vegetables should be served hot.

Nutrition

Sodium: 1570mg | Calcium: 89mg | Vitamin C: 24mg | Vitamin A: 5692IU | Sugar: 14g | Fiber: 4g | Potassium: 1521mg | Cholesterol: 186mg | Calories: 773kcal | Trans Fat: 1g | Monounsaturated Fat: 14g | Polyunsaturated Fat: 10g | Saturated Fat: 6g | Fat: 33g | Protein: 58g | Carbohydrates: 59g | Iron: 3mg
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