Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Hibachi Lemon Chicken



Chicken breast grilled and finished with fresh lemon.


Benihana Hibachi Chicken with Mushrooms and Zucchini
Copycat Recipe

Serves 4

4 boneless, skinless chicken breast halves, sliced into bite sized pieces
2 medium zucchini, sliced in bite-sized pieces [I sliced them into half-moons, about 1/2-inch thick]
2 cups sliced mushrooms
vegetable oil
soy sauce
butter
salt, pepper to taste
2 teaspoons lemon juice



Pour 1 Tbs oil in a large frying pan over medium-high heat. Add chicken breasts and cook on one side until browned. Flip, then add 1 Tbs butter, 1 Tbs soy sauce, and a dash of salt and pepper. Cook until no longer pink in the middle and browned on both sides. Add lemon juice, give pan a swirl, then remove chicken from pan and cover with foil. Add 1 Tbs butter to empty pan, then add zucchini and 1 Tbs soy sauce (or more to taste), and a dash of salt and pepper. Saute zucchini, stirring frequently, until crisp-tender (or softer, if that's how you like them). Remove from pan, cover with foil. Then add 1 more Tbs butter (or less, if you are so inclined—this recipe is forgiving) to pan, add mushrooms, and sprinkle the tiniest bit of soy sauce over them. Add a dash of salt and pepper, then saute until golden (but still moist). On large serving plate, pile chicken, mushrooms, and zucchini separately and decoratively. Serve with Fried Rice.