Perfect Hibachi Chicken {Benihana Copycat}

This Hibachi Chicken is just like the kind from Benihana – it’s a delicious Japanese-inspired dish served with fried rice and veggies.

My family and I loooooove going to Benihana for birthdays and special occasions but I often find myself craving this meal between trips, so you know I had to create a copycat version.

Why You’ll Love This Recipe

• Perfect copycat: It tastes just like the Benihana version, without the trip to the restaurant.
• No equipment required: You don’t need a hibachi grill – just make everything in a skillet!
• Healthier: You’re using homemade ingredients so you can control the calories and nutrition.
• Cheaper: It’s EXPENSIVE to go to Benihana! Making it at home is more cost-effective.

Ingredients and substitutions

Hibachi chicken

• Chicken breasts – chicken thighs would also work.
• Sesame oil – olive oil will work, but it has a milder flavour.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Hoisin sauce – add in some extra soy sauce instead.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Ginger – use ginger paste if you don’t have fresh ginger.

Mustard sauce

• Light mayo – regular mayo will also work.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Rice vinegar – use apple cider vinegar or champagne vinegar instead.
• Dijon mustard – Japanese hot mustard will make the sauce extra spicy.

Sauteed vegetables

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Carrots, mushrooms, onion and zucchini ­– use any vegetables of your choice.
• Soy sauce – coconut aminos or tamari are the best substitutes here.

Fried rice

• Cooked white rice – leftover rice works best. Make cauliflower rice for a low-carb option.
• Butter – margarine or olive oil would also be good.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Egg – leave this out if you’re not a fan of egg.
• Green onions – scallions or chives would also work.

How to make hibachi chicken

Step 1: Marinate the chicken.

Mix the hibachi chicken ingredients together.

Step 2: Cook the chicken.

Cook the chicken in a skillet, then set aside.

Step 3: Make the mustard sauce.

Mix the mustard sauce ingredients together.

Step 4: Sauté the veggies.

Sauté the veggies in soy sauce until tender-crisp.

Step 5: Make the fried rice.

Cook the fried rice in a skillet and scramble an egg in the middle.

Step 6: Assemble your dish.

Serve the chicken, rice and veggies with the mustard sauce.

Frequently Asked Questions

What is hibachi chicken?

In North America, “hibachi” is a style of cooking where the food is made in front of the guests. Hibachi chicken is simply a dish that is cooked using this method. It’s usually made with sauteéd vegetables and served over fried rice.

Do you need to make it on a hibachi?

Nope! You can make this recipe in a skillet on the stovetop at home, and it’ll still taste just as good.

How many calories are in this recipe?

My hibachi chicken has 499 calories per serving, which is way less than the typical 1,000 calories you’d be consuming at Benihana or a Teppanyaki restaurant.

Storing and reheating

Prep ahead: Cook the rice and make the sauce a couple days in advance.

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze the chicken and fried rice separately for 3 months. Thaw in the fridge overnight.

Reheating: Reheat everything in a pan on the stovetop to get the veggies and chicken nice and crispy.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this dinner into leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.