Benihana Teriyaki Chicken Recipe: How To

No ratings yet

Benihana Teriyaki Chicken Recipe: How To

Today, we're going to be looking at a Benihana teriyaki chicken recipe, and how to recreate this fan favorite from Benihana. With summer finally upon us, you may be looking for some inspiration for new recipes that aren't too heavy, but are still incredibly delicious. The teriyaki chicken from Benihana is one of their most popular dishes, so it's no wonder you're looking to make this dish at home. Let's take a closer look.

Prep Time40

Cook Time20

Total Time1

Course: Dinner, Main Course

Cuisine: Japanese

Keyword: benihana teriyaki chicken recipe, What do hibachi chefs squirt on rice?, What is the difference between teriyaki and hibachi?, What is the sauce at Benihana?, Which is sweeter teriyaki or hibachi?

Servings:

Calories: 690kcal

Author: Ania Cooking Recipes

Ingredients

For the chicken:

1 lb of diced chicken breasts
1 tablespoon of sesame oil
2 tablespoons of soy sauce
4 minced garlic cloves
1 teaspoon of fresh ginger

For the teriyaki sauce:

1 cup of soy sauce
1/2 cup of sake (rice wine)
1 cup of mirin (sweet cooking sake)
5 teaspoons of ketchup
1 cup of sugar
pinch of black pepper
slurry: 1/3 cup of cornstarch and 1/3 cup of water
3 tablespoons of apple juice

For the vegetables:

1 tablespoon of olive oil
1 thinly sliced carrot
1 cup of sliced mushrooms
1 chopped onion
1 chopped zucchini
1 tablespoon of soy sauce
salt (to taste)
pepper (to taste)

For the rice:

2 cups of cooked white rice
2 tablespoons of butter
4 minced garlic cloves
3 tablespoons of soy sauce
1 egg
4 sliced green onions

Instructions

Make the marinade
Add the sesame oil, soy sauce, garlic cloves, and fresh ginger to a bowl. Mix well. At this point, you can either place the chicken into the bowl and marinate in the refrigerator for at least 20 minutes, or you can pour over the chicken in a pan. Cook the chicken over a medium to high heat for around 10 minutes, or until completely cooked through. Remove chicken from pan.
1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 4 minced garlic cloves, 1 teaspoon of fresh ginger, 1 lb of diced chicken breasts
Add the veggies
Add oil to the pan and add your carrots, mushrooms, onion and zucchini. Season to taste with salt, pepper, and soy sauce. Leave to cook for around five minutes. Once cooked, remove from heat and leave to one side.
1 cup of soy sauce, 1 thinly sliced carrot, 1 cup of sliced mushrooms, 1 chopped onion, 1 chopped zucchini, 1 tablespoon of soy sauce, salt (to taste), pepper (to taste), 1 tablespoon of olive oil
Make the teriyaki sauce
To make the teriyaki sauce, add your soy sauce, sake, mirin, ketchup, sugar and black pepper to a pan. Cook over a medium heat for around 10 minutes. After this time, gradually add the slurry mixture (of 1/3 cornstarch and 1/3 water) to the pan until mixed well. Now add the apple juice and stir well before serving
1 cup of soy sauce, 1/2 cup of sake (rice wine), 1 cup of mirin (sweet cooking sake), 5 teaspoons of ketchup, 1 cup of sugar, pinch of black pepper, slurry: 1/3 cup of cornstarch and 1/3 cup of water, 3 tablespoons of apple juice
Make the rice
Once your rice has been cooked over the stove/rice cooker, keep it close by to make your accompanying rice dish. Melt the butter for the rice into the same pan and add the minced garlic, and cook for around 30 seconds. Add the soy sauce and cooked rice. Leave for around five minutes on a medium heat until heated through. Once hot, make a circle in the center or rice and add your egg, stirring until the egg has just set. Remove from heat and plate the rice, vegetables, and chicken - alongside the teriyaki sauce. You can pour over the chicken or glaze chicken in the pan for a few minutes before serving. Serve and enjoy!
2 cups of cooked white rice, 2 tablespoons of butter, 4 minced garlic cloves, 3 tablespoons of soy sauce, 1 egg, 4 sliced green onions

Nutrition