Benihana Hibachi Chicken

This delicious Benihana hibachi chicken recipe tastes just like the famous restaurant dish, packed full of savory flavors.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Asian

Keyword: Benihana Hibachi Chicken Recipe

Servings:

Calories: 773kcal

Ingredients

Hibachi Chicken

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

Sautéed Vegetables

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

Fried Rice

¼ cup peanut oil
1 egg, scrambled
1 tablespoon fresh garlic, grated
¼ cup green onions, chopped
3 cups cooked jasmine rice, cooked and cooled according to package directions
¼ cup low-sodium soy sauce
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 of 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, 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.
Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup of 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 Yum Yum 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