Benihana Hibachi Chicken Easy Copycat Recipe
If you have ever watched a Benihana chef toss chicken and mushrooms across a flat-top grill, you know the sizzle is half the fun. This Benihana Hibachi Chicken pairs tender diced chicken with browned, earthy mushrooms in a savory garlic butter sauce brightened with fresh lemon. It delivers the restaurant flavor without a teppanyaki grill, because a large skillet does all the work. Serve it over rice or shredded greens for a quick weeknight dinner that costs far less than a night out.
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Benihana has been serving Japanese-inspired food since the 1960s, with a menu that leans toward Western tastes and keeps the Asian touches light. Hibachi Chicken has long been one of the most ordered dishes, and it is a good example of that approach: simple ingredients, a hot pan, and a rich garlic butter for flavor.
This copycat keeps the same idea at home. Mushrooms are browned first, the chicken is seared and diced, and everything is tossed together with Benihana Garlic Butter just before serving.
Why Benihana Hibachi Chicken is an easy weeknight chicken dinner
Benihana may be known for its culinary theatrics, but the food is pretty good, too. Since opening in the 60s, the restaurant has focused on Japanese-inspired recipes that lean hard into Western tastes with just a few Asian touches. One of the favorite menu items has always been the Hibachi Chicken, which combines tender chicken and earthy mushrooms tossed in a rich, savory garlic-and-butter sauce. Served over rice or even shredded greens, this is one of those quick, inexpensive, delicious recipes that becomes a family favorite. And the best part? Well, you don’t even need a teppanyaki grill to make it, just a large skillet.
Ingredients and their roles in this recipe
For Benihana Hibachi Chicken, you’ll need:
- White button mushrooms – give the dish texture and a very mild earthy flavor that still lets the garlic come through.
- Vegetable oil – cooks the mushrooms and chicken without adding too much flavor of its own.
- Kosher salt – enhances the taste of the other ingredients and draws moisture out of the mushrooms.
- Chicken breasts, boneless and skinless – a lean protein with little flavor, so it won’t compete with the other flavors in the recipe.
- Benihana Garlic Butter (see the recipe below) – the main flavoring component of the dish.
- Lemon – boosts the lemon flavor of the Garlic Butter to brighten the dish and bring out the depth of the savory ingredients.
- Sesame seeds – give the chicken an “Asian” look and add a touch of crunch and nuttiness.
Ingredient Notes
- Use a fresh lemon rather than bottled juice, so the finish tastes bright and clean.
- Save the mushroom stems for stock or another recipe instead of cooking them in this dish.
How to make Hibachi Chicken
To prepare the white button mushrooms:
- Clean the mushrooms well with a damp paper towel.
- Remove the stems and save them for another use. Cut the caps into quarter-inch slices. Set aside.
- Heat a large skillet over medium-high heat.
- When the skillet is hot, pour in the vegetable oil. Once it shimmers, add the sliced mushroom caps with a pinch of salt.
- Cook until the mushrooms brown, about 5 to 7 minutes. Adjust the heat to prevent the mushrooms from burning and stir occasionally.
- Remove the cooked mushrooms from the skillet and set aside.
To prepare the chicken:
- Lay the chicken breasts on a cutting board and cut them in half horizontally through the center.
- Season both sides with kosher salt.
- Wipe out the skillet you used to cook the mushrooms and return it to a medium-high heat.
- When hot, add the vegetable oil. When shimmering, add the chicken. Don’t overcrowd the skillet, so you may need to cook in batches.
- Cook the chicken until browned on one side, then flip and cook until browned on the other side. Depending on how thick your butterflied chicken is, it should take 3 to 5 minutes per side. If you are worried, check that the chicken is at least 165 degrees.
- Remove the chicken from the skillet and allow it to rest on the cutting board.
To finish the Benihana Hibachi Chicken recipe:
- Dice the chicken into bite-sized pieces.
- Return the cooked chicken and browned mushrooms to the skillet over medium-high heat.
- Add two tablespoons of the Benihana Garlic Butter and toss to coat.
- Squeeze half a lemon over the chicken and toss.
- Plate the Hibachi Chicken and garnish with a sprinkle of sesame seeds.
What to serve with this
Benihana Fried Rice – This Japanese-inspired fried rice is completely different from Chinese or Thai fried rice. It isn’t loaded with soy sauce, and it isn’t spicy at all. Instead, it leans more aromatic, with plenty of scallions and a good helping of Benihana Garlic Sauce for a savory, less salty variety that goes well with just about anything.
Benihana Garlic Butter- This go-to seasoning is made with lemon, butter, garlic, and a splash of soy sauce. It is the workhorse of the restaurants, appearing in many dishes. And since it is not too “Asian” in flavor, you can use it for a wide variety of recipes at home.
Creamy Japanese Miso Salad Dressing – If you are one of those people who think the salads they serve in Japanese restaurants are just too small, you are going to love this authentic, nutty, and umami-rich Creamy Japanese Miso Dressing. Once you master this dressing, you can recreate Japanese restaurant-quality salads at home.
Storing and reheating leftover Hibachi Chicken
Refrigerator Storage: Let the chicken cool, then transfer it to an airtight container. You can keep it in the fridge for up to three days.
Freezer Storage: Portion out the leftovers into individual servings and store in individual freezer bags for up to a month. Thaw overnight in the refrigerator before reheating.
Reheating Instructions: Place a skillet over medium-low heat. Add the leftover Benihana Hibachi Chicken and some water. Stir and cover. After about five minutes, uncover and stir. Continue to cook until hot. If you are pressed for time, you can reheat a single portion in a loosely covered bowl in the microwave. Heat for 60 seconds at 50-percent power, stir, then continue heating in half-powered 30-second bursts until hot.
Related Teppanyaki recipes
- Benihana Hibachi Steak
- Benihana Garlic Ginger Dipping Sauce
- Easy Yum Yum Sauce Recipe (Japanese Hibachi Style)
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Benihana Hibachi Chicken Skillet Copycat
Ingredients
Garlic Butter
- 6 tablespoons minced garlic (about 12 to 18 cloves)
- 4 teaspoons soy sauce
- 8 ounces unsalted butter softened
- 1/2 teaspoon lemon juice optional
Hibachi Chicken
- 1 pound boneless skinless chicken breasts (~2 large chicken breasts)
- 1 teaspoon kosher salt plus extra, to taste
- 8 ounces white button mushrooms
- 2 tablespoons vegetable oil divided use
- 1 pinch salt
- 2 tablespoons Benihana Garlic Butter
- juice from 1/2 lemon
- 1 tablespoon sesame seeds
Instructions
Garlic Butter
- Combine the garlic and soy sauce in a food processor and puree.
- Place the softened butter in a large bowl. Add the soy sauce mixture and lemon juice, if using. Mix thoroughly.
- Store in an airtight container in the refrigerator for up to 1 week.
Hibachi Chicken
- Lay your hand flat on the chicken breast and slice horizontally through the side to open it like a book. Cut along the fold to split it into two pieces. Remove the chicken tender and save it for another purpose. Season the chicken on both sides with 1 teaspoon of kosher salt.
- Wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Remove any large stems and cut the mushrooms into 1/4-inch slices.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the they release their moisture and it cooks off. Continue cooking until the mushrooms begin to brown, about 5 to 7 minutes. Transfer to a plate.
- Wipe out the skillet and place it back over medium-high heat. Add about 1/2 tablespoon of oil to the skillet and sear two pieces of chicken for 3 to 5 minutes on one side, until deeply golden brown. Flip and cook for 3 to 5 more minutes, until the thickest part reaches 165°F or the center is no longer pink. Move to a plate and repeat with the last 1/2 tablespoon of oil and the remaining two pieces of chicken.
- Let the chicken rest for a few minutes before cutting it into cubes.
- Wipe out the skillet again and place it back over medium-high heat. Add the cubed chicken, mushrooms, and Benihana garlic butter. Toss to coat the chicken and mushrooms with garlic butter. Squeeze half a lemon over the chicken and mushrooms and sprinkle with sesame seeds. Serve immediately.
Notes
- Wipe out the skillet between the mushrooms and the chicken so browned bits from the first batch do not scorch.
- Work in batches if the chicken will not fit in a single layer. A crowded pan steams the meat instead of searing it.
- If the mushrooms darken too fast, lower the heat slightly rather than stopping the cook. You want deep color without bitterness.
- Dice the chicken only after it has rested. Cutting it hot lets the juices run out onto the board.
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