Skillet Stir Fry Benihana Style Recipes

PERFECT HIBACHI CHICKEN

Steps:

• Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
• Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
• After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
• Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
• Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

EASY CHICKEN STIR-FRY SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
• Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
• Serve over the rice.

BENIHANA FRIED RICE

Steps:

• Melt butter in a large skillet. Add onions, carrots, and green onions. Saute for 2-3 minutes until carrots are translucent. Set aside.
• Heat the oven to 350 degrees. Place sesame seeds in a shallow pan. Bake 10-15 minutes, shaking pan occasionally, until golden brown.
• Lightly grease another skillet and scramble the eggs.
• Combine rice, vegetables, sesame seeds and eggs. Add soy sauce, stir, and salt and pepper to taste.
• Mix all the marinade ingredients in a small bowl.
• Marinate meat in the sauce for 30 minutes, or longer.
• Heat a frying pan or flat grill on high heat.
• Stir-fry the meat a few minutes until desire doneness.

BENIHANA CHICKEN FRIED RICE RECIPE

Steps:

• Break the cold rice using fork. Set aside. Cut the veggies and set aside.
• Using wok or skillet, heat the safflower oil over medium heat. Cook the chicken and stir occasionally until it turned to lightly brown, firm and opaque throughout.
• Season with salt and pepper, continue to stir and add 2 tbsp of garlic butter and stir to coat the chicken.
• Push the chicken on the side and add the green onions, onions and carrots. Stir until softened. Scramble the eggs (season the eggs with salt and pepper). Stir and combine all together.
• Add the cold rice, season with oyster sauce and fish sauce. Stir and stir until the rice is warm and brown.
• Serve hot and top with green onions and sesame seeds.
• Gather all the ingredients and combine in a bowl using a folding method.
• Gently fold the room temperature UNSALTED butter toward the center of the bowl until the ingredients are evenly mixed.
• Once you get the desired even color, you have reached the right consistency. You can stop right there because you don't want the butter to soften too much while at room temperature.
• Place the garlic butter mixture in a container (with airtight lid) and store in the fridge for future use. The butter will last for at least 3 weeks or will be good for a month if being stored in the fridge (in an airtight lid container).

SKILLET STIR FRY - BENIHANA STYLE

Steps:

• Prepare udon noodles as directed on package. Drain and rinse under cold water. Set aside.
• Combine softened butter and minced garlic in a small bowl, set aside.
• In a large skillet heat 1 Tbsp of vegetable oil over medium high heat. Add shrimp and sauté one minute per side. Add garlic butter and lemon juice, sauté for one more minute until butter melts and shrimp is pink, ant then remove into a bowl and set aside.
• Add remaining 1 Tbsp of vegetable oil to skillet and then add the mushrooms, zucchini and green onions. Saute for 5-7 minutes, until vegetables begin to carmelize.
• Put shrimp and udon noodles back in skillet with vegetables, and add chicken stock, soy sauce and sesame oil. Toss with tongs to combine. Serve warm with optional toppings (hot sauce, sesame seeds).

BENIHANA TERIYAKI STEAK/CHICKEN

Steps:

• Pour all Teriyaki Sauce ingredients in a pan. Stir the mixture well.
• Put the pan on low heat and simmer for a couple of minutes.
• Remove from the heat and cool the mixture.
• Heat the oil in a frying pan or flat grill until very hot and stir-fry the meat for 2 minutes.
• Add spring onions and stir-fry for 2 minutes.
• Add Teriyaki Sauce and stir-fry for 1 minute.

HIBACHI CHICKEN BENIHANA COPYCAT RECIPE

Steps:

• Cut the chicken into bite-sized chunks. Transfer in a bowl and add the marinade ingredients and set aside.
• Heat some oil in a pan and cook the coated chicken for 4 to 5 minutes. The chicken should be brown and cooked well. Remove the chicken from the heat and transfer to a dish. Set aside.
• Wipe the pan clean, add 1 tbsp of oil. Then, you can add the vegetables of choice, season with soy sauce, salt, and pepper. Give the veggies a quick stir or until they turn tender-crisp (about 3 to 4 minutes.) Remove from heat and set aside.
• Arrange the Hibachi chicken on the plate, serve with sauteed vegetables, and fried rice ( check my Benihana fried rice recipe). Add yum yum sauce on the side, serve and enjoy.

BENIHANA YAKISOBA RECIPE

Steps:

• Prepare Benihana Yakisoba Sauce according to recipe below. Set aside.
• Boil Yakisoba noodles according to package instructions. Set aside and keep warm.
• In a large pan, heat oil over medium high heat.
• Add cabbage, carrot, onion and mushrooms. Sauté until onions turn translucent.
• Add yakisoba noodles. Stir-fry 1 minute.
• Pour water into pan and cover with a lid. Allow the noodles to steam for a few minutes.
• Take the lid off and add Benihana Yakisoba Sauce. Stir well and fry noodles for a few minutes.
• Turn the noodles out onto a serving plate.
• Sprinkle ao nori over yakisoba and place a bit of pickled ginger to one side before serving.
• Serve hot.

HIBACHI FRIED RICE RECIPE - BENIHANA COPYCAT

Steps:

• Preheat oven to 350°F.
• Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
• Bake the garlic for about 30 minutes or until they are soft inside.
• Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
• Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
• Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
• Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
• Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!