Benihana Style Hibachi Seared Chicken LowCarbingAsian Cover
Print

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.
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

Ingredients

Chicken

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

Instructions

  • Gather all the ingredients.
  • 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.
  • 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.