Copycat Benihana Hibachi Chicken & Shrimp Recipe – Fast, Flavorful, and Fun

If a sizzling hibachi dinner sounds like a weeknight dream, this recipe brings that show-stopping flavor home with minimal fuss. You’ll get juicy chicken, tender shrimp, buttery fried rice, and crisp veggies—everything you love about Benihana, minus the wait. The ingredients are simple, the technique is straightforward, and the results taste like your favorite teppanyaki table.

You don’t need a flat-top grill, either; a large skillet or wok works just fine. Grab a few pantry staples and you’ll be cooking in no time.

What Makes This Recipe So Good

• Restaurant-style flavor at home: Savory garlic butter, soy, and a touch of sesame give you that classic hibachi taste.
• Quick-cooking protein duo: Chicken and shrimp cook fast, so dinner lands on the table in about 30 minutes once you prep.
• Simple equipment: A large skillet or wok delivers beautiful sear and caramelization.
• Balanced meal: Protein, rice, and vegetables make it complete and satisfying.
• Flexible and customizable: Swap veggies, adjust heat, and tweak sauces to fit your preferences.

Shopping List

• Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Shrimp: 1 pound large shrimp, peeled and deveined
• Vegetables: 1 small onion, 1 cup sliced mushrooms, 1 cup zucchini (halved and sliced), 1 cup carrots (matchsticks), 1 cup broccoli florets
• Rice: 3 cups cooked and cooled jasmine or short-grain rice (preferably day-old)
• Eggs: 2 large
• Garlic butter: 4 tablespoons unsalted butter, 2 cloves garlic (minced)
• Soy sauce: Low-sodium preferred
• Oils: Neutral high-heat oil (canola, avocado, or grapeseed) and toasted sesame oil
• Seasonings: Kosher salt, black pepper, sugar (optional, small pinch), lemon (1)
• Garnishes: Sliced green onions, sesame seeds
• Optional sauces: Yum yum sauce, ginger sauce (store-bought or homemade)

Instructions

1. Prep the ingredients: Pat the chicken and shrimp dry with paper towels. Season both lightly with salt and pepper. Chop all vegetables and set aside. Mince the garlic and slice green onions for garnish.
2. Make quick garlic butter: In a small bowl, mash together the butter and minced garlic until combined. Keep at room temp while you cook.
3. Preheat your pan: Heat a large skillet or wok over medium-high until very hot.Add 1 tablespoon neutral oil.
4. Cook the chicken: Add chicken in a single layer. Let it sear for 2–3 minutes before stirring. Cook until browned and cooked through, 5–7 minutes total.Drizzle in 1 teaspoon soy sauce and 1 teaspoon garlic butter. Toss and transfer to a plate.
5. Cook the shrimp: Add 1 teaspoon oil to the pan. Sear shrimp 1–2 minutes per side until pink and opaque. Add a small pat of garlic butter and a quick squeeze of lemon. Toss and transfer to the plate with chicken.
6. Sauté the vegetables: Add another teaspoon of oil. Stir-fry onion and carrots for 2 minutes.Add zucchini, mushrooms, and broccoli. Stir-fry 3–4 minutes until crisp-tender. Season with a pinch of salt and 1–2 teaspoons soy sauce. Transfer to a separate plate or push to the side if your pan is large.
7. Scramble the eggs: Add a touch of oil if needed. Crack in eggs and scramble just until set. Break into small pieces with your spatula.
8. Fry the rice: Add the cooled rice to the pan. Spread it out and let it sit 1–2 minutes to get a little crisp. Add 1–2 tablespoons soy sauce and 1 teaspoon toasted sesame oil. Stir-fry until heated through and evenly coated. If you like a hint of sweetness, add a tiny pinch of sugar.
9. Bring it all together: Return chicken, shrimp, and vegetables to the pan with the rice. Add remaining garlic butter (to taste). Toss until everything is glossy and hot.Finish with a squeeze of lemon, black pepper, and green onions.
10. Serve: Sprinkle with sesame seeds. Plate immediately with yum yum and ginger sauce on the side.

Keeping It Fresh

• Storage: Cool leftovers, then refrigerate in airtight containers for up to 3 days. Keep sauces separate.
• Reheating: Reheat in a skillet over medium heat with a splash of water to steam and revive the rice. Avoid microwaving shrimp too long to prevent rubbery texture.
• Make-ahead tips: Cook rice the day before and refrigerate; chop vegetables in advance; portion proteins so you can cook everything fast when ready.
• Freezing: Freeze cooked chicken and rice if needed, but skip freezing shrimp and zucchini for best texture.

Health Benefits

• Lean protein: Chicken breast and shrimp provide high-quality protein with relatively low fat.
• Veggie-forward: A colorful mix of vegetables adds fiber, vitamins A and C, and antioxidants.
• Balanced macros: You get a smart mix of carbs, protein, and fats, especially if you control the butter and oil.
• Sodium control: Using low-sodium soy sauce and seasoning thoughtfully keeps salt levels in check.
• Good fats: A small amount of toasted sesame oil adds flavor with minimal quantity needed.

Pitfalls to Watch Out For

• Overcrowding the pan: Crowding traps steam and prevents browning. Cook proteins in batches if needed.
• Wet rice: Freshly cooked rice can turn mushy. Day-old, chilled rice fries best.
• Overcooking shrimp: Shrimp turn rubbery fast. Pull them as soon as they’re opaque and pink.
• Skipping the high heat: Medium-high to high heat gives you that signature sear and flavor.
• Too much soy sauce: Start small and adjust. You can always add more, but you can’t take it out.

Variations You Can Try

• Protein swaps: Try steak, scallops, tofu, or a salmon fillet cut into chunks.
• Low-carb twist: Use cauliflower rice; cook it briefly so it stays firm.
• Extra heat: Add a dash of chili-garlic sauce, gochujang, or red pepper flakes.
• Different veggies: Snap peas, bell peppers, baby corn, and bean sprouts all work well.
• Citrus boost: Finish with yuzu or extra lemon for bright acidity.
• Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.

FAQ

Do I need a hibachi grill to make this?

No. A large, heavy skillet or a wok on medium-high heat gives you great results.

The key is high heat and cooking in batches.

What kind of rice is best?

Day-old jasmine or short-grain rice is ideal because it’s dry and fries beautifully. Fresh rice tends to clump and get mushy.

Can I cook the chicken and shrimp together?

It’s better to cook them separately. Shrimp cook in minutes, while chicken needs more time to brown and cook through.

How do I make yum yum and ginger sauce?

For yum yum, mix mayo, ketchup, rice vinegar, a pinch of sugar, paprika, and a splash of water.

For ginger sauce, blend soy sauce, fresh ginger, onion, rice vinegar, and a little lemon juice until smooth.

What’s the best way to get restaurant-style flavor?

Use garlic butter, high heat, and a quick splash of soy at the end for umami. A squeeze of lemon brightens everything up just like at the restaurant.

Can I make this dairy-free?

Yes. Use a plant-based butter or skip the butter and add extra sesame oil and minced garlic for flavor.

How do I avoid soggy veggies?

Keep the pan hot, don’t crowd it, and cook vegetables just until crisp-tender.

Salt lightly and add soy near the end.

Is this recipe spicy?

Not by default. Add chili paste, sriracha, or red pepper flakes if you want heat.

Can I meal prep this?

Absolutely. Portion into containers with sauce on the side.

Reheat gently in a skillet for best texture.

What can I use instead of sesame oil?

Peanut oil adds a nice nutty note. If you skip it entirely, rely on garlic butter and soy sauce for depth.

Wrapping Up

This copycat Benihana hibachi chicken and shrimp hits all the notes: smoky sear, savory soy, buttery richness, and bright lemon. With a single pan, a few smart steps, and day-old rice, you’ll get a fast, crowd-pleasing meal that feels special any night of the week.

Keep the heat high, don’t rush the sear, and finish with that garlicky butter. Serve with yum yum and ginger sauce, and enjoy the hibachi vibes at home.