Benihana Hibachi Chicken Recipes

PERFECT HIBACHI CHICKEN

Steps:

• Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
• Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
• After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
• Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
• Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

BENIHANA FRIED RICE RECIPE

Steps:

• Cook the rice (1 day before cooking the fried rice)
• Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy
• Add the rice, 3 cups of cold water and a pinch of salt to a large, lidded pot on the stove
• Bring the heat up high, and watch carefully, until the water begins to boil
• Stir the rice a few times, then bring the heat down to low, cover with the lid and let sit for 20 minutes
• Take the pot from the heat, and let sit still lidded for another 20 minutes
• Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight

BENIHANA HIBACHI MEAT

Steps:

• Mix all marinade ingredients in a bowl.
• Marinate meat in the sauce for 30 min or longer.
• Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness - a few minutes at most.

BENIHANA CHICKEN FRIED RICE RECIPE

Steps:

• Break the cold rice using fork. Set aside. Cut the veggies and set aside.
• Using wok or skillet, heat the safflower oil over medium heat. Cook the chicken and stir occasionally until it turned to lightly brown, firm and opaque throughout.
• Season with salt and pepper, continue to stir and add 2 tbsp of garlic butter and stir to coat the chicken.
• Push the chicken on the side and add the green onions, onions and carrots. Stir until softened. Scramble the eggs (season the eggs with salt and pepper). Stir and combine all together.
• Add the cold rice, season with oyster sauce and fish sauce. Stir and stir until the rice is warm and brown.
• Serve hot and top with green onions and sesame seeds.
• Gather all the ingredients and combine in a bowl using a folding method.
• Gently fold the room temperature UNSALTED butter toward the center of the bowl until the ingredients are evenly mixed.
• Once you get the desired even color, you have reached the right consistency. You can stop right there because you don't want the butter to soften too much while at room temperature.
• Place the garlic butter mixture in a container (with airtight lid) and store in the fridge for future use. The butter will last for at least 3 weeks or will be good for a month if being stored in the fridge (in an airtight lid container).

HIBACHI CHICKEN BENIHANA COPYCAT RECIPE

Steps:

• Cut the chicken into bite-sized chunks. Transfer in a bowl and add the marinade ingredients and set aside.
• Heat some oil in a pan and cook the coated chicken for 4 to 5 minutes. The chicken should be brown and cooked well. Remove the chicken from the heat and transfer to a dish. Set aside.
• Wipe the pan clean, add 1 tbsp of oil. Then, you can add the vegetables of choice, season with soy sauce, salt, and pepper. Give the veggies a quick stir or until they turn tender-crisp (about 3 to 4 minutes.) Remove from heat and set aside.
• Arrange the Hibachi chicken on the plate, serve with sauteed vegetables, and fried rice ( check my Benihana fried rice recipe). Add yum yum sauce on the side, serve and enjoy.

BENIHANA FRIED RICE

Steps:

• Melt butter in a large skillet. Add onions, carrots, and green onions. Saute for 2-3 minutes until carrots are translucent. Set aside.
• Heat the oven to 350 degrees. Place sesame seeds in a shallow pan. Bake 10-15 minutes, shaking pan occasionally, until golden brown.
• Lightly grease another skillet and scramble the eggs.
• Combine rice, vegetables, sesame seeds and eggs. Add soy sauce, stir, and salt and pepper to taste.
• Mix all the marinade ingredients in a small bowl.
• Marinate meat in the sauce for 30 minutes, or longer.
• Heat a frying pan or flat grill on high heat.
• Stir-fry the meat a few minutes until desire doneness.

BENIHANA HIBACHI CHICKEN RICE

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
• Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
• When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
• Melt 1 1/2 tablespoons of butter in a large frying pan or flat grill over medium/high heat.
• When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
• This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the chicken, salt, pepper and remaining soy sauce.

16 TASTY HIBACHI RECIPES (+HIBACHI ZUCCHINI)

Steps:

• Cut up zucchini into long pieces.
• Cook onion and zucchini in oil for 2 minutes.
• Add the rest of the ingredients and cook for 5 more minutes.

BENIHANA HIBACHI CHICKEN

Steps:

• **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.**
• 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 skinless-boneless chicken breast into a large mixing bowl and pour the sauce over the chicken pieces and stir together to coat all the chicken pieces.
• 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 2-3 minutes to allow the chicken to start to caramelize* Continue to cook the chicken, stirring occasionally, for another 3-4 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 move forward with making the rest of the recipe.
• **If you have more than 1-2 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 saute**
• 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 2-3 minutes before adding the mushrooms and zucchini to the skillet. Continue to saute for an additional 3-5 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 20-30 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 2-3 minutes for a total of 10 minutes.
• Add the ¼ 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 4-5 minutes or until the rice is nice and fried. *You will garnish your fried rice with a sprinkle of the additional 2 tablespoons 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 ¾-1 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.

BENIHANA HIBACHI CHICKEN

Steps:

• 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.

BENIHANA HIBACHI CHICKEN

Steps:

• Heat a skillet over medium high heat. Toast the sesame seeds until golden and lightly fragrant. Remove from heat.
• In a blender or food processor bowl add the water and mustard and mix. Add the toasted sesame seeds, soy sauce and garlic powder. Pulse until smooth - about 10 seconds.
• Add the heavy cream to a small saucepan. Heat on low heat until very warm but not boiling. Add the blended mixture and mix until completely combined and heated through. Set the sauce aside until ready to use. The sauce is best served warm.
• Transfer the chicken, soy sauce, hoisin sauce, garlic and ginger in a bowl. Mix well. Set aside.
• Heat a heavy bottomed or cast iron skillet until smoking hot. Add the garlic butter. Sear the chicken on all sides until completely cooked through. Remove the chicken and set aside. If cooking vegetables, do not turn off the heat.
• In the same hot skillet, add the onions and zucchini and sear on each side. Add the red peppers and toss before removing from heat. Serve immediately.

HIBACHI CHICKEN RECIPE

Steps:

• Add the yum yum sauce ingredients to a bowl and stir until well combined. Set aside.
• Cut up the chicken and season it with salt & pepper.
• Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it's just cooked through. Don't overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).
• Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.
• Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions.

HIBACHI FRIED RICE RECIPE - BENIHANA COPYCAT

Steps:

• Preheat oven to 350°F.
• Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
• Bake the garlic for about 30 minutes or until they are soft inside.
• Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
• Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
• Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
• Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
• Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!