Enjoy the same delicious flavors of Hibachi Chicken from Benihana with this easy homemade version. Served alongside fried rice and sautéed vegetables, it's a delightful Japanese-inspired dish.
For the 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
For the Mustard Sauce
- ½ cup light mayo
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Dijon mustard
For the Sautéed Vegetables
- 1 tbsp olive oil
- 1 carrot, thinly sliced
- 1 cup mushrooms, halved
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 1 tbsp soy sauce
- Salt and pepper to taste
For the Fried Rice
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
Prepare the Chicken:
In a small bowl, mix together the ingredients for the hibachi chicken. Pour the mixture over the diced chicken. Heat a large skillet over medium-high heat and cook the chicken with the sauce for about 10 minutes, stirring occasionally until fully cooked. Once done, remove the chicken from the pan and wipe the pan clean.
Cook the Rice:
Prepare the rice either in a rice cooker or on the stovetop according to the package instructions. Alternatively, cook the rice ahead of time and store it in the fridge for up to 2 days. While the rice cooks, mix the mustard sauce ingredients together in a small bowl.
Sauté the Vegetables:
In the same skillet, heat olive oil and add the sliced carrot, mushrooms, onion, and zucchini. Season with salt, pepper, and soy sauce. Cook for about 5 minutes until the vegetables are tender-crisp. Remove from heat and set aside.
Make the Fried Rice:
Melt butter in the same pan. Sauté the garlic for about 30 seconds until fragrant. Add the cooked rice and soy sauce, cooking for 5 minutes until the rice is heated through. Create a small hole in the center of the rice, crack in an egg, and scramble until the egg is just set. Stir the rice to combine, then toss in the sliced green onions. Remove from heat.
- You can also serve this dish with ginger sauce or yum-yum sauce.
- Leftovers can be stored in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
- For longer storage, freeze the cooked chicken and fried rice for up to 3 months. To reheat, defrost in the fridge overnight and heat as normal.