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Benihana Style Hibachi Seared Chicken LowCarbingAsian Cover
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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 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
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.
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  • 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.
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  • While waiting for the chicken to brine, cut onions into smaller blocks and add to food processor.
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  • Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
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  • 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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  • 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.
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  • 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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  • 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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  • Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.
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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