Have you ever wondered how to make hibachi chicken at home? You can make hibachi chicken at home better than Benihana or any Japanese steakhouse, for a fraction of the cost. This Japanese-inspired hibachi teppanyaki recipe is super easy to make and you won’t need any special tools or kitchen gadgets. So, forget Benihanas – let’s make hibachi chicken at home!
Ingredients:
- 1 Chicken breast, butterflied and Split into 2 cutlets
- 4 White button mushrooms, cut into 6-8 pieces each
- Safflower oil
- 1 Tablespoon hibachi garlic butter (see below)
- Juice from ¼ lemon
- Salt and Pepper, to taste
Directions:
1. Split 1 chicken breast into 2 cutlets, reserve in refrigerator
2. Cook mushrooms over medium high heat, set aside
3. Cook chicken cutlets over medium high heat until seared on both sides
4. Let chicken rest for 3-5 minutes
5. Slice chicken into long strips, then make cuts perpendicular to the strips, making small cubes
6. Wipe out pan and return to medium heat
7. Add diced chicken to pan, with mushrooms and garlic butter
8. Stir to coat chicken and mushrooms with garlic butter until melted
9. Turn off heat and squeeze in the juice of ¼ lemon, adjust seasoning with salt and pepper
Hibachi Garlic Butter:
Restaurant Version Ingredients:
- 6 sticks (690 grams) unsalted butter, room temperature
- 15 cloves garlic, peeled, root end removed
- 1/4 cup (60 ml) Kikkoman brand soy sauce
Directions:
1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Home version (smaller amounts) Ingredients:
- 3 sticks (345 grams) unsalted butter, room temperature
- 6-8 cloves garlic, peeled, root end removed
- 2 T (30 ml) Kikkoman brand soy sauce
Directions:
1. Puree garlic using garlic press or with a knife
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 month
From: Jason Framer
Mama Woon’s Kitchen 