Benihana Hibachi Chicken

Why you’ll love this recipe

I love this recipe because it brings that classic hibachi experience right into my kitchen. The chicken gets beautifully caramelized, the vegetables stay crisp and fresh, and the fried rice adds the perfect hearty balance. I also enjoy how customizable it is, since I can adjust the vegetables or sauce to match my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and sauce

• 1/4 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

For cooking the chicken

• 2 tablespoons peanut oil

For the vegetables

• 1 tablespoon peanut oil
• 1 cup fresh carrots, sliced
• 1 1/2 cups yellow onion, sliced
• 2 cups mushrooms, quartered
• 2 cups zucchini, sliced

For the fried rice

• 1/4 cup peanut oil
• 1 egg, scrambled
• 1 tablespoon fresh garlic, grated
• 1/4 cup green onions, chopped
• 3 cups cooked jasmine rice, cooled
• 1/4 cup low-sodium soy sauce

For serving

• 2 tablespoons green onions, chopped
• sweet and spicy yum yum sauce

Directions

I start by making the sauce. In a small bowl, I mix together soy sauce, hoisin sauce, garlic, ginger, sesame oil, sugar, and rice wine vinegar until well combined.

I place the cubed chicken into a large bowl and pour the sauce over it, stirring to coat every piece evenly.

To cook the chicken, I heat a large skillet over high heat and add the peanut oil. Once hot, I add the chicken in a single layer and let it cook undisturbed for a couple of minutes so it can caramelize. Then I stir occasionally and cook until the chicken is fully done. I transfer it to a plate and set it aside.

If there is too much liquid left in the pan, I remove the excess before continuing.

Next, I cook the vegetables. I add peanut oil to the same skillet over medium-high heat, then sauté the carrots and onions for a few minutes. I add the mushrooms and zucchini and continue cooking until the vegetables are tender but still slightly crisp. I set them aside once done.

For the fried rice, I heat peanut oil in another skillet. I add the scrambled egg and cook it briefly, then stir in garlic and green onions. I add the cooked rice, mix everything together, and let it fry undisturbed for a few minutes to develop a light crisp. I continue stirring occasionally for about 10 minutes.

I pour in the soy sauce, stir well, and let the rice fry a bit longer until fully coated and slightly crispy.

To serve, I portion the fried rice onto plates, then add the cooked vegetables and hibachi chicken alongside. I garnish with extra green onions and serve with yum yum sauce on the side.

Servings and timing

I make 4 servings from this recipe.

I need about 45 minutes total, including preparation and cooking time, making it a great option when I want a complete homemade meal without spending too long in the kitchen.

Variations

I sometimes swap chicken for shrimp or steak when I want a different protein option. I also like adding broccoli, snap peas, or bell peppers to the vegetables for more variety.

For a lighter version, I reduce the oil slightly and use less soy sauce. If I want extra flavor, I add a splash of teriyaki sauce or a bit of chili paste for heat.

Storage/reheating

I store leftovers in separate airtight containers in the refrigerator for up to 3 days. Keeping the rice, chicken, and vegetables separate helps maintain their texture.

To reheat, I warm everything in a skillet over medium heat with a small splash of water or oil. I can also use the microwave, but I prefer the skillet to keep the rice from getting too soft.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I can use chicken thighs for a juicier and more flavorful result. I just adjust the cooking time slightly if needed.

What kind of rice works best for fried rice?

I prefer using day-old jasmine rice because it is drier and fries better without becoming mushy.

Can I make this without peanut oil?

Yes, I can substitute peanut oil with vegetable oil or canola oil if needed.

How do I get that restaurant-style flavor?

I make sure to cook on high heat and avoid overcrowding the pan so the chicken can caramelize properly.

Can I prepare parts of this recipe ahead of time?

Yes, I can chop the vegetables, cook the rice, and prepare the sauce ahead of time to make the cooking process faster.

Conclusion

Benihana Hibachi Chicken is one of my favorite meals to recreate at home because it combines bold flavors, satisfying textures, and a fun cooking process. I love how the caramelized chicken, crisp vegetables, and flavorful fried rice come together into a complete dish that feels just like a restaurant experience.