Ingredients for Benihana Hibachi Chicken Rice
- 2 cups cooked rice (from 2 cups uncooked rice)
- Frozen Peas, quantity not specified in recipe
- Carrots, quantity not specified in recipe
- Eggs, quantity not specified in recipe
- Onion, quantity not specified in recipe
- 1 tbsp butter
- 1/4 cup soy sauce
- 1.5 lbs boneless, skinless chicken breast
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups water
- 1 tbsp vegetable or canola oil
- 2 cloves minced garlic
- 1 tsp grated fresh ginger
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup chicken broth (optional)
- 2 green onions, sliced
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How to Make Benihana Hibachi Chicken Rice
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- While the rice is cooking, prepare the chicken: Heat butter in a large skillet or hibachi grill pan over medium-high heat.
- Add chicken and cook until browned on all sides and cooked through (about 6-8 minutes).
- Stir in minced garlic and grated ginger; cook for 1 minute, until fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, and sesame oil.
- Pour the sauce over the chicken; cook for 2-3 minutes, or until the sauce has thickened slightly and coats the chicken.
- Fluff the cooked rice with a fork. Gently stir in the cooked chicken and sauce.
- Garnish with sliced green onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
13g
Fat
18g
Carbs
20g
