Description
This Perfect Hibachi Chicken recipe is a delicious Benihana copycat that features tender chicken breast pieces cooked in a savory sesame-soy-hoisin sauce, accompanied by sautéed vegetables, flavorful fried rice, and a tangy mustard dipping sauce. It’s an easy and satisfying meal that brings the classic hibachi grill experience to your home kitchen.
Ingredients
Scale
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
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, sliced in half
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 1 tbsp soy sauce
- Salt and pepper to taste
Fried Rice:
- 2 cups cooked white rice
- 2 tbsp butter
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
Instructions
- Prepare and cook chicken: Mix together the sesame oil, soy sauce, hoisin sauce, garlic, and ginger in a small bowl. Pour this mixture over the diced chicken breasts. Heat a large skillet over medium-high heat and cook the chicken with the sauce for about 10 minutes, stirring occasionally until the chicken is fully cooked through. Remove the chicken from the pan and wipe the pan clean.
- Cook rice and prepare mustard sauce: While the chicken cooks, prepare the white rice according to package directions using either a rice cooker or stovetop. This can also be done up to two days in advance. Mix together the light mayo, soy sauce, rice vinegar, and Dijon mustard in a bowl to make the mustard sauce and set aside.
- Sauté vegetables: Add olive oil to the same pan used for the chicken. Add the sliced carrot, mushrooms, chopped onion, and zucchini. Season with salt, pepper, and 1 tablespoon soy sauce. Cook for about 5 minutes or until the vegetables are tender-crisp. Remove from heat and set aside.
- Make fried rice: In the same pan, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the cooked rice and 3 tablespoons soy sauce, and cook for 5 minutes until heated through. Create a well in the center of the rice, crack in the egg, and scramble until the egg is just set. Toss the rice and stir in the sliced green onions. Remove from heat.
- Serve the meal: Plate the fried rice, hibachi chicken, and sautéed vegetables. Serve with the prepared mustard sauce on the side. Enjoy your homemade hibachi-style dinner!
Notes
- You can substitute the mustard sauce with ginger sauce or yum yum sauce for different flavor profiles.
- Store leftovers in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave until warmed through.
- Freeze cooked chicken and fried rice separately for up to 3 months. Defrost overnight in the refrigerator before reheating.
- To make this dish gluten-free, use gluten-free soy sauce and hoisin sauce alternatives.
