Hibachi and teppanyaki are two Japanese styles of cooking; they are often confused. Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food as seen in the photo. Hibachi is a grill, but is commonly used in Japanese-American steakhouses to mean "teppanyaki". Try this Benihana Hibachi Chicken and Hibachi Steak recipe, or contribute your own.
Slice chicken, onion, zucchini and mushrooms into bite-size pieces. Spread 1 tbsp oil in a large frying pan over medium high. Spread another tbsp oil in another pan over medium high heat. Begin by sauteing the sliced chicken into one of the pans. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken. Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables as long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates next to 4 even portions of the vegetables from the other pan. Pour the bean sprouts into the same pan in which you cooked the vegetables and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.
Recipe by: Top Secret Restaurant Recipes by Todd WIlbur
Posted to MC-Recipe Digest by Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (503g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (51%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 99mg||30 %|
|Sodium 487.5mg||17 %|
|Potassium 992mg||26 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 13.2g|
|Protein 35.1g||50 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 400
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