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Hibachi Chicken {Benihana Copycat}

This Hibachi Chicken is a restaurant-style Benihana copycat you can make at home! Juicy chicken, garlicky fried rice, sautéed vegetables, and a bold mustard sauce come together for the perfect Japanese-inspired dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Main Course
Cuisine: Japanese American
Calories: 499
Ingredients Equipment Method Notes

Ingredients
  

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 ginger minced
Mustard Sauce
  • 1/2 cup light mayo
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp dijon mustard
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 plus salt and pepper to taste
Fried Rice
  • 2 cups white rice cooked
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 egg
  • 4 green onions sliced

Equipment

  • Skillet
  • Mixing bowls
  • Cutting board

Method
 

  1. Mix together hibachi chicken ingredients and pour over diced chicken. Cook in a skillet over medium-high heat for 10 minutes until fully cooked. Set aside.
  2. In a bowl, whisk together the mustard sauce ingredients. Set aside.
  3. In the same skillet, sauté vegetables with olive oil and soy sauce for about 5 minutes until tender-crisp. Set aside.
  4. Melt butter in the skillet. Sauté garlic for 30 seconds, add cooked rice and soy sauce, and stir-fry for 5 minutes. Push rice to one side and scramble the egg in the middle. Mix everything and stir in green onions.
  5. Plate the chicken, veggies, and fried rice. Drizzle with mustard sauce or serve on the side. Enjoy your homemade hibachi dinner!

Notes

Store leftovers in the fridge for up to 5 days or freeze the cooked chicken and rice separately for up to 3 months. Reheat on the stovetop for best results.