Benihana Style Hibachi Seared Chicken LowCarbingAsian Cover

Benihana Style Hibachi Seared Chicken


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If you have 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.  My father-in-law is a big fan so tend to go often for celebration/birthday dinners.  We have 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 are 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 is a popular meat ordered at Benihana and happens to be part of my favorite menu selection – Rocky’s Choice.  The other half consists of 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!  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!

Benihana Style Hibachi Seared Chicken LowCarbingAsian Pin 1

This dish as pictured is low-carb/keto friendly at ~2.5g per serving!  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

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)
  • 2 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
  • 1/4 tsp Lemon Zest
  • 1/4 tsp Lemon Juice

Directions

1) Gather all the ingredients.

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2) Add 2 cups of water and 2 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. 

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

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

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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.

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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.

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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.

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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.

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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.

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

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

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Hope you enjoy our Keto Benihana Style Hibachi Seared Chicken!  If you are looking for other recipes for your main dish, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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Benihana Style Hibachi Seared Chicken LowCarbingAsian Pin 2

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: ketobenihana, ketogingersauce, ketohibachi, lowcarbbenihana, lowcarbgingersauce, lowcarbhibachi
Prep Time: 10 minutes
Cook Time: 5 minutes
Brine Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Print Recipe

Ingredients

Chicken

  • 12 oz Chicken Thigh Boneless and Skinless (about 3-4 chicken thighs)
  • 2 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
  • 1/4 tsp Lemon Zest
  • 1/4 tsp Lemon Juice

Instructions

  • Gather all the ingredients.
  • Add 2 cups of water and 2 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.
  • While waiting for the chicken to brine, cut onions into smaller blocks and add to food processor.
  • Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
  • 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.
  • 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.
  • 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.
  • After 2-3 minutes, add squash, mix well and cook covered for another 1-2 minute until chicken is cooked through.
  • Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.

 

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