Benihana Style Hibachi Seared Chicken LowCarbingAsian Cover

Benihana Style Hibachi Seared Chicken

If you’ve been following our website, you may know that we like to eat at Benihana from time to time…well more like once every other month!  And what do I order when I go?  The Benihana Hibachi seared chicken!

Keto Low Carb Benihana Style Hibachi Seared Chicken

My father-in-law is a big fan so tend to go often for celebration/birthday dinners.  We’ve already released several recipes inspired from their menu including Seared Cod in Benihana Ginger Sauce, Garlic Chicken Fried Rice, Japanese Ginger Dressing, and today, we will be releasing our Benihana Style Hibachi Seared Chicken!

If you’re wondering, Hibachi just means the flat grill they cook on.  But at home, you can just use a cast iron pan to get similar results.

The seared chicken happens to be one part of my favorite menu selection at Benihana with the other half being NY steak.  And although this recipe will only cover the chicken portion, you can easily include some NY steak in there as well and make yourself a Rocky’s Choice right at home!

Benihana Style Hibachi Seared Chicken LowCarbingAsian Pic 1

So next time you are craving Benihana’s and rather do without the wait, make this simple and delicious dish at home – low-carb/keto style!

It’s so easy to make too! All you need to do is throw all the sauce ingredients into a food processor and blend it all together.  After that, it’s just a matter of searing some vegetables and chicken and you’re all done!  Easy peasy!

The dish offers juicy chicken and squash paired with the zesty zing of Benihana’s signature ginger sauce – a touch of sweetness, sourness and spice!

Benihana Style Hibachi Seared Chicken LowCarbingAsian Pic 2

For this recipe, you will need a couple of things: Soy Sauce, Rice Vinegar, Swerve/Monkfruit and food processor.  For the Rice Vinegar, make sure you are picking up the one that doesn’t have sugar added (which typically is a green label).

You will also have to use a food processor to make the sauce (you might be able to use a blender, but the consistency will be very runny).  Everything you will need can be purchased on Amazon or a local supermarket.

Now, let’s get started!

Prepping Time 10M

Brine Time 1H

Cook Time 5M

Total Time 1H15M

Net Carb/Serv ~2.5g

Servings 2

Ingredients

Chicken

  • 12 oz Chicken Thigh Skinless and Boneless (about 3-4 chicken thighs)
  • 1 tbsp Salt
  • 2 Cups Water
  • 1/8 tsp Black Pepper (to taste)
  • 1 Green Squash
  • 2 tbsp Vegetable Oil

Sauce

  • 1 tbsp of Chopped Yellow/Brown Onion
  • 1/2 Inch of Ginger (use more if you enjoy Ginger’s kick)
  • 3 1/2 tbsp Rice Vinegar (make sure you are using the no sugar added version)
  • 2 tbsp Soy Sauce
  • 4 tsp Swerve/Monkfruit (use only 3 tsp if you prefer more zest)
  • 1/4 tsp Lemon Zest
  • 1/4 tsp Lemon Juice

Directions

1) Gather all the ingredients.

Benihana Style Hibachi Seared Chicken Recipe (43)

2) Add 2 cups of water and 1 tbsp salt into a large mixing bowl.  Add chicken to start brine process and brine for 1 hour.  Note – you can skip this step if desired.  Be careful not to over brine, otherwise it will come out too salty.

Benihana Style Hibachi Seared Chicken Recipe (24)

3) While waiting for the chicken to brine, cut onions into smaller blocks and add to food processor.

Benihana Style Hibachi Seared Chicken Recipe (25)

4) Use a peeler to de-skin ginger.  Cut into smaller blocks and add to food processor.

Benihana Style Hibachi Seared Chicken Recipe (26)

5) Zest lemon with a zester and add to food processor.  Cut the same lemon in half and add 1/4 tsp lemon juice into the food processor.

Benihana Style Hibachi Seared Chicken Recipe (27)

6) Add Swerve/Monkfruit, Soy Sauce and Rice Vinegar into a food processor.  Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.

Benihana Style Hibachi Seared Chicken Recipe (28)

Benihana Style Hibachi Seared Chicken Recipe (27)

7) Cut squash into 1/4 x 1/4 cubes (easy was to do this is slice squash into 1/2 inch slices and then cut into 1/4th’s).   Sprinkle some salt and pepper and set aside.

Benihana Style Hibachi Seared Chicken Recipe (60)

Benihana Style Hibachi Seared Chicken Recipe (61)

8) Once chicken brine is completed, dry with paper towel, cut into 1/2 x 1/2 blocks and sprinkle black pepper.  Set aside.  Note – if you opted to skip brine, make sure to add salt onto this step.  Set aside.

Benihana Style Hibachi Seared Chicken Recipe (62)

Benihana Style Hibachi Seared Chicken Recipe (62)

9) Add vegetable oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).  Once oil starts to lightly smoke (about 2-3 minutes), reduce heat to medium-high and carefully add chicken into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes until chicken is slightly browned.

Benihana Style Hibachi Seared Chicken Recipe (63)

10) After 2-3 minutes, add squash, mix well and cook covered for another 1-2 minute until chicken is cooked through.

Benihana Style Hibachi Seared Chicken Recipe (63)

11) Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.

Benihana Style Hibachi Seared Chicken Recipe (54)

Hope you enjoy your low-carb/keto Benihana Style Hibachi Seared Chicken!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Keto Low Carb Benihana Style Hibachi Seared Chicken

 

Benihana Hibachi Seared Chicken being dipped in ginger sauce

 

Benihana Style Hibachi Seared Chicken LowCarbingAsian Cover

Benihana Style Hibachi Seared Chicken

The BEST Asian Low-Carb/Keto recipe for Benihana Style Hibachi Seared Chicken. Enjoy this delicious dish at only ~2.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Japanese
Keyword: keto Benihana, keto benihana ginger sauce, keto ginger sauce, low carb benihana garlic fried rice, low carb ginger sauce, low carb Japanese grill
Prep Time: 10 minutes
Cook Time: 5 minutes
Brine Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Print Recipe
Calories: 506kcal

Ingredients

Chicken

  • 12 oz Chicken Thigh Boneless and Skinless
  • 1 tbsp Salt
  • 2 Cups Water
  • 1/8 tsp Black Pepper (to taste)
  • 1 Whole Green Squash
  • 2 tbsp Vegetable Oil

Sauce

  • 1 tbsp Yellow/Brown Onion
  • 1/2 Inch Ginger (use more if you enjoy Ginger's kick)
  • 3 1/2 tbsp Rice Vinegar (make sure you are using the no sugar added version)
  • 2 tbsp Soy Sauce
  • 4 tsp Swerve/Monkfruit (use only 3 tsp if you prefer more zest)
  • 1/4 tsp Lemon Zest
  • 1/4 tsp Lemon Juice

Instructions

  • Gather all the ingredients.
    Benihana Style Hibachi Seared Chicken Recipe (43)
  • Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add chicken start brine process and brine for 1 hour. Note - you can skip this step if desired. Be careful not to over brine, otherwise it will come out too salty.
    Benihana Style Hibachi Seared Chicken Recipe (24)
  • While waiting for the chicken to brine, cut onions into smaller blocks and add to food processor.
    Benihana Style Hibachi Seared Chicken Recipe (25)
  • Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
    Benihana Style Hibachi Seared Chicken Recipe (26)
  • Zest lemon with a zester and add to food processor. Cut the same lemon in half and add 1/4 tsp lemon juice into the food processor.
    Benihana Style Hibachi Seared Chicken Recipe (27)
  • Add Swerve/Monkfruit, soy sauce and rice vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.
  • Cut squash into 1/4 x 1/4 cubes (easy was to do this is slice squash into 1/2 inch slices and then cut into 1/4th's). Sprinkle some salt and pepper and set aside.
  • Once chicken brine is completed, dry with paper towel, cut into 1/2 x 1/2 blocks and sprinkle black pepper. Set aside. Note - if you opted to skip brine, make sure to add salt onto this step. Set aside.
    Benihana Style Hibachi Seared Chicken Recipe (62)
  • Add vegetable oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once oil starts to lightly smoke (about 2-3 minutes), reduce heat to medium-high and carefully add chicken into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes until chicken is slightly browned.
    Benihana Style Hibachi Seared Chicken Recipe (63)
  • After 2-3 minutes, add squash, mix well and cook covered for another 1-2 minute until chicken is cooked through.
    Benihana Style Hibachi Seared Chicken Recipe (53)
  • Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.
    Benihana Style Hibachi Seared Chicken Recipe (54)

Video

Nutrition

Calories: 506kcal | Carbohydrates: 2g | Protein: 30g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 4637mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Calcium: 21mg | Iron: 2mg

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