Benihana Hibachi Chicken

Prep work is key for this recipe! I find this recipe easier to make if you read it a few times, and do all your prep work (i.e. chopping vegetables, meat) prior to starting to cook. You’ll be working with three different pans, and once you get the food cooking, it takes all of 20 minutes.

No, you don’t need a hibachi to cook it (although I’m sure it tastes even better cooked on an open grill, plus the entertainment of them lighting everything on fire!), but it does work best if you use at least one non-stick pan for the fried rice.

Benihana Hibachi Chicken & Fried Rice

1 lb. boneless chicken breasts, cubed
1 large onion, chopped
2 zucchini or yellow squash, chopped
2 cups sliced mushrooms
2 cups sugar snap peas
3 green onions, chopped
3 cups cooked white rice
1/2 cup cooked frozen peas
1/2 cup cooked frozen carrots
6 tablespoons soy sauce
3 tablespoons oil
4 tablespoons butter
2 teaspoons lemon juice
1 package fried rice seasoning (found in international food aisle)
2 eggs
Salt and pepper

I start with the fried rice, and finish it at the very end. You’ll want to buy a package of fried rice seasoning, usually found in the international food aisle with oriental cuisine. The package has directions on the back as well. Cook your white rice, and frozen carrots and peas. Chop the carrots lightly. Add the rice, peas, carrots and chopped green onion to a non-stick pan to cool. When you get to the last step for the chicken hibachi, add 1 tablespoon of oil to the pan and fry the rice and vegetables on medium-high heat for 5 to 8 minutes. Add the fried rice seasoning package and 2 tablespoons of soy sauce, stirring for 2 minutes. Push the rice to one side of the pan, and scramble 2 eggs on the other. Mix the egg in with the rice and combine, cooking for another 3 to 5 minutes.

For the chicken hibachi, chop the zucchini or squash, onion and chicken prior to starting. I buy pre-sliced mushrooms and wash well before using. Snap the ends off of the fresh sugar snap peas as well if needed.

Spread 1 tablespoons of oil in a pan over medium-high heat, and 1 tablespoon of oil in another pan over medium-high heat (2 pans). Begin by sauteing the cubed chicken in one pan, and add 1 tablespoon soy sauce, 1 tablespoon butter, and salt and pepper to the chicken. In the other pan, add the zucchini, onion, 2 tablespoons soy sauce and 1 tablespoon butter. Saute the vegetables as long as the chicken is cooking, remembering to stir both pans often.

When chicken appears white on all sides, push the chicken to one side of the pan. Add the mushrooms to the other side of the pan, and add 1 tablespoon soy sauce, 1 tablespoon butter, and salt and pepper. Pour 2 teaspoons of lemon juice over the chicken.

Turn down the vegetables to medium-low heat heat and add the sugar snap peas. Continue to stir both pans. (Note: This is when you should finish cooking the fried rice).

After 6 to 8 minutes, or when the chicken is done, mix the chicken with the mushrooms. Pour the chicken and mushroom mixture and the vegetable mixture into a large bowl, stirring to combine.

Serve the hibachi chicken over the fried rice.