Benihana-Style Hibachi Chicken (with Ginger Sauce + Hibachi Rice)

• Large cast iron or stainless skillet (or griddle if you have one)
• Rice cooker or medium saucepan
• Mixing bowl + small bowl (for sauce)
• Cutting board + chef's knife
• Blender (ginger sauce) + spatula

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• boneless skinless chicken thighs (seasoned lightly with salt + a pinch of sugar for better browning)
• neutral oil (avocado/grapeseed)
• unsalted butter, divided
• garlic cloves, minced
• soy sauce
• mirin (or 2 tsp sugar + 1 Tbsp water)
• lemon juice
• White pepper, to taste (or black pepper)
• Salt only if needed at the end (soy varies)

• zucchini, sliced into thick coins
• neutral oil
• unsalted butter
• soy sauce
• Black pepper, to taste

• cooked rice, cold (day-old is best; medium-grain preferred)
• neutral oil
• unsalted butter
• eggs, beaten
• soy sauce
• sesame oil
• green onions, thin sliced

• white onion, roughly chopped
• soy sauce
• rice vinegar
• fresh ginger, peeled & chopped (+ 1/2 tsp grated apple for depth)
• neutral oil
• sesame oil
• sugar
• water

• Protein: Chicken thighs (or breast), eggs
• Produce: White onion, green onions, fresh ginger, garlic, lemon, zucchini
• Dairy: Unsalted butter
• Pantry & Spices: Cooked rice, soy sauce, mirin, rice vinegar, sesame oil, neutral oil, sugar, white pepper, salt

1. 1. Cook the rice (earlier is better). Cook rice and chill it uncovered (or use day-old rice). Cold, slightly dry rice fries cleanly and won't turn mushy.
2. 2. Blend the ginger sauce. Add onion, soy, vinegar, ginger, oils, sugar, and water to a blender. Blend until completely smooth. Chill 30 minutes for best flavor.
3. 3. Prep chicken + get the pan ripping hot. Cut chicken into 1 1/2-inch chunks and pat very dry. Heat a large skillet over medium-high to high until a faint wisp of smoke appears; add neutral oil.
4. 4. Sear hard (don't stir). Add chicken in a single layer. Don't touch it for 2-3 minutes so it browns. Flip and sear another 2 minutes.
5. 5. Garlic-butter + glaze. Push chicken to one side. Lower heat slightly, then add butter mixed with garlic; let bloom gently for 5-10 seconds. Add soy + mirin + lemon + pepper, toss, and glaze 30-45 seconds until glossy.
6. 6. Saute the zucchini. In the same hot pan, add oil and zucchini in a single layer. Sear until lightly charred but still crisp-tender, 2-3 minutes per side. Add butter and soy sauce, toss briefly, and remove from heat.
7. 7. Fry the hibachi rice. In the same pan (or a second pan), add oil + butter. Scramble eggs softly, push aside. Add cold rice, spread flat 1-2 minutes, then toss. Add soy + sesame oil, fry another 1-2 minutes until lightly toasted. Finish with green onions, then spread rice flat and let steam dry 20-30 seconds before final toss.
8. 8. Serve. Rice down, chicken on top, ginger sauce drizzled tableside. Plate the zucchini alongside or tuck it next to the rice so everything stays hot instead of cooling on the board.

Fridge: 3-4 days. Reheat chicken in a skillet over medium with a splash of water and a small knob of butter to re-gloss the sauce. Reheat rice in a skillet with a teaspoon of water, covered 1-2 minutes, then uncover and crisp. Ginger sauce keeps 7 days chilled; shake or stir before serving.

These are rough estimates based on 4 servings and typical ingredients. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.