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Benihana Hibachi Chicken

Plate of Benihana Hibachi Chicken served with grilled vegetables and fried rice, garnished with chopped green onions.
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A restaurant-style Benihana Hibachi Chicken recipe made at home with juicy marinated chicken, sautéed vegetables, and crispy fried rice. A full Japanese-inspired meal ready in under 45 minutes.

Ingredients

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  • 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
  • 2 tablespoons peanut oil
  • 1 tablespoon peanut oil (for vegetables)
  • 1 cup carrots, sliced into half circles
  • 1½ cups yellow onion, sliced
  • 2 cups mushrooms, quartered
  • 2 cups zucchini, sliced into half circles
  • ¼ cup peanut oil (for rice)
  • 1 egg, scrambled
  • 1 tablespoon fresh garlic, grated
  • ¼ cup + 2 tablespoons green onions, chopped
  • 3 cups cooked jasmine rice, cooled
  • ¼ cup low-sodium soy sauce (for rice)
  • Sweet & Spicy Yum Yum sauce (optional, for garnish)

Instructions

  1. In a small bowl, mix soy sauce, hoisin sauce, garlic, ginger, sesame oil, sugar, and rice wine vinegar.
  2. Cube the chicken breasts and marinate in the sauce for 15–30 minutes.
  3. Heat 2 tablespoons peanut oil in a large skillet on high heat. Cook chicken in a single layer for 2–3 minutes without moving to sear, then stir and cook for another 3–4 minutes until fully cooked.
  4. Remove chicken and set aside. Drain excess liquid from the skillet.
  5. Add 1 tablespoon peanut oil to the skillet. Sauté carrots and onions for 2–3 minutes, then add mushrooms and zucchini. Cook another 3–5 minutes until vegetables are crisp-tender. Set aside.
  6. In a second skillet, heat ¼ cup peanut oil on medium-high heat. Add scrambled egg and cook for 30 seconds. Add garlic and green onions, stir briefly.
  7. Add jasmine rice, spread it evenly, and let sit undisturbed for 3 minutes to crisp. Stir every 2–3 minutes for a total of 10 minutes.
  8. Add ¼ cup soy sauce and stir to coat. Cook another 4–5 minutes until fried.
  9. Serve plates with ¾ cup fried rice, ¾ cup sautéed vegetables, and ¾ to 1 cup cooked chicken. Garnish with green onions and Yum Yum sauce if desired.

Notes

  • Use day-old rice for best fried rice texture.
  • Marinate chicken up to 24 hours ahead for deeper flavor.
  • Let chicken reach room temperature before cooking for better searing.
  • Use a cast-iron skillet for even heat and caramelization.
  • Don’t overcrowd the pan to prevent steaming.
  • Customize with your favorite vegetables or protein swaps like tofu or shrimp.

Nutrition

Find it online: https://recipeeasily.com/benihana-hibachi-chicken-recipe/