Juicy, buttery, and packed with savory garlic-soy flavor, this Benihana-style hibachi chicken recreates the iconic Japanese steakhouse experience right at home. Tender chicken is seared over high heat, tossed in simple, bold flavors - just like your favorite meal at Benihana. This recipe is ready in under 30 minutes with no flat-top grill needed.
Jump to:
- Why You'll Love This Recipe
- What is Benihana-Style Hibachi Chicken
- Ingredient Notes
- Substitutions
- Variations
- The Secret to Restaurant-Style Flavor
- Step-by-Step Instructions
- Expert Tips
- Make Ahead & Storage
- Serving Suggestions
- Troubleshooting & FAQs
- More Copycat Recipes
- Benihana Copycat Hibachi Chicken
- 💬 Comments
Why You'll Love This Recipe
True restaurant flavor: This recipe uses high-heat cooking, Benihana's iconic garlic-soy butter, and a balanced soy-based sauce to recreate that authentic hibachi taste.
No specialty equipment required: No flat-top grill needed - a cast iron skillet works.
Quick & weeknight-friendly: This hibachi-style chicken is ready in under 30 minutes.
Better than takeout: Fresher ingredients, customizable seasoning, and no heavy sauces.
What is Benihana-Style Hibachi Chicken
At Japanese steakhouses like Benihana, hibachi chicken is cooked on a large, flat-top griddle in front of guests. The word hibachi refers to high-heat grilling, and this signature flavor comes from:
- High-temperature searing
- Garlic soy butter
- Light caramelization
- Simple seasoning
Unlike teriyaki chicken, hibachi chicken is not overly sweet or saucy. It's savory, slightly smoky, buttery, and deeply satisfying.
Ingredient Notes
- Boneless, skinless chicken breasts: Benihana uses chicken breasts in their hibachi chicken. Cooking at high heat ensures that the chicken stays juicy and does not dry out.
- Garlic soy butter: This secret ingredient is made with butter, soy sauce, garlic, and a hint of lemon. The base of almost all your Benihana favorites is this savory, umami-packed butter.
- Teriyaki sauce: Adds a subtle sweetness from mirin and helps caramelize the chicken.
- Cremini mushrooms: Benihana serves hibachi chicken with grilled mushrooms. Cremini mushrooms are ideal because they are meaty and brown nicely.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken breasts: Substitute with boneless, skinless chicken thighs if preferred.
- Cremini mushrooms: Regular button mushrooms may be used instead.
- Teriyaki sauce: Use a splash of soy sauce and a touch of mirin.
Variations
- Spicy: Add chili paste or red pepper flakes.
- Chicken & shrimp combo: Add shrimp in the final 3-4 minutes.
- Low-carb: Serve with cauliflower fried rice.
- Extra buttery: Add additional garlic butter before serving.
The Secret to Restaurant-Style Flavor
Many copycat recipes skip these crucial techniques, but these are what elebate your hibachi chicken from good to truly restaurant-quality:
- Proper pan preheat: Your skillet must be very hot before the chicken goes in. This creates that signature sear and prevents steaming.
- Don't overcrowd the pan: Cook in batches if necessary. Overcrowding lowers heat and prevents browning.
- Add butter at the end: Adding butter too early causes burning. Stir it in at the end for glossy, rich flavor.
- Let the chicken rest: Resting for 3-5 minutes keeps the juices inside.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Bring the chicken to room temperature
- Prep the homemade Benihana garlic butter. The signature garlic butter flavor comes from a few pantry staples used in hibachi-style recipes that Japanese steakhouses rely on.
Prep the Chicken
Cut chicken breasts into even, bite-sized pieces. Pat the chicken dry with a paper towel.
Sear the Chicken
Heat a large cast-iron skillet over medium heat until very hot.
Add oil and spread chicken in a single layer. Let cook undisturbed for 2-3 minutes before flipping.
Season the Chicken
Once nearly cooked, add the mushrooms to the skillet and sear for 1-2 minutes.
Season with salt, white pepper, teriyaki sauce, sesame seeds, and sesame oil.
Finish with Butter
Turn off the heat and stir in the garlic-soy butter until melted and glossy.
Rest for 3-5 minutes before serving.
Expert Tips
The pan matters: Use a heavy pan. A good cast-iron skillet replicates the teppanyaki cooking surface best.
Use high heat: Cook over medium-high to high heat to achieve that smoky, caramelized sear.
Season lightly: Soy sauce and teriyaki sauce both carry salt, so you will need minimal added salt.
Even-sized pieces: Cut the chicken evenly for consistent cooking.
Make Ahead & Storage
- Refrigerator: Store leftover hibachi chicken in an airtight container for up to 4 days.
- Freezer: Freeze leftovers in a freezer-safe container for up to 2 months.
- Reheat: Warm leftover chicken in a skillet over medium heat with a splash of water or chicken broth to prevent drying.
Serving Suggestions
Recreate a full Japanese steakhouse dinner at home:
- Starters: Start your at-home hibachi dinner with hibachi-style onion soup and a classic house salad, dressed with Benihana's Ginger Salad Dressing.
- Proteins: For a combo plate, serve this hibachi chicken with Benihana's signature hibachi steak, or some shrimp.
- Sides: This chicken pairs perfectly with hibachi zucchini and mushrooms, and Benihana-style egg fried rice.
- Dipping sauces: Homemade Japanese steakhouse mustard dipping sauce is the perfect pairing.
Troubleshooting & FAQs
Yes, but you will lose some of the signature flat-top caramelization unless using a griddle insert.
Neutral oils like vegetable oil or canola oil with a high smoke point.
Your pan likely wasn't hot enough, or the chicken was overcrowded.
Yes - it reheats very well and is great for lunch bowls.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less
More Copycat Recipes
Benihana Copycat Hibachi Chicken
Equipment
Ingredients
- 4 Chicken breasts - boneless, skinless, bite-sized pieces
- ½ teaspoon Kosher salt
- 1 teaspoon White pepper
- 1 cup Cremini mushrooms - sliced
- 2 tablespoon Teriyaki sauce
- 1 teaspoon Sesame oil
- 2 tablespoon Benihana Garlic Butter
- 1 teaspoon Sesame seeds
Instructions
- Cut chicken breasts into even, bite-sized pieces. Pat the chicken dry with a paper towel.4 Chicken breasts
- Heat a large cast-iron skillet over medium heat until very hot. Add oil and spread chicken in a single layer. Let cook undisturbed for 2-3 minutes before flipping.
- Once nearly cooked, add the mushrooms to the skillet and sear for 1-2 minutes.1 cup Cremini mushrooms
- Season the chicken and mushrooms with salt, white pepper, teriyaki sauce, sesame seeds, and sesame oil.½ teaspoon Kosher salt, 1 teaspoon White pepper, 2 tablespoon Teriyaki sauce, 1 teaspoon Sesame oil, 1 teaspoon Sesame seeds
- Turn off the heat and stir in the garlic-soy butter until melted and glossy. Rest for 3-5 minutes before serving.2 tablespoon Benihana Garlic Butter
Comments
No Comments