Benihana Hibachi Chicken and Hibachi Steak

Benihana Hibachi Chicken and Hibachi Steak

13 reviews, 4.2 star(s). 69% would make again

Ready in 45 minutes

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.

"WOW. I made this with sirloin. minus the bean sprouts. I served it with short grain rice and some of that lovely "japanese steakhouse" sauce (which really just amounts to ketchup and mayo). I couldn't make this any better if I tried."

Ingredients

4 Skinless boneless chicken breasts
1 lg Onion
2 md Zucchini
2 c Mushroom
2 tb Vegetable oil
6 tb Soy sauce
4 tb Butter
Salt
Pepper
2 ts Lemon juice
3 ts Sesame seeds
6 c Bean sprouts
Mustard sauce
Ginger sauce

Original recipe makes 4 Servings

Servings  

Preparation

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 on May 11, 1998

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Reviews

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Wow. So yummy!
crystalk012 1y ago


Excellent recipe. We've made this several times now! Good stuff!
Cathyh01 3y ago


Very yummy and so simple!
veronicatrejo 3y ago

WOW. I made this with sirloin. minus the bean sprouts. I served it with short grain rice and some of that lovely 'japanese steakhouse' sauce (which really just amounts to ketchup and mayo). I couldn't make this any better if I tried.
shanewing 4y ago


Excellent; looking for salad dressing from japanese steakhouse also
davicorn 5y ago

One question: why is this called '...and Hibachi Steak?'
hgStarTrend 5y ago

I didn't have any zucchini so I substituted green peppers. This was very good, and the kids ate every bite!
molasses417 6y ago

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