Benihana Hibachi Chicken or Steak
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- chicken breasts or sirloin steaks, but into bite-size pieces
- 2 Tbsp
- vegetable oil, divided
- 6 Tbsp
- soy sauce, divided
- 4 Tbsp
- butter, divided
- black pepper
- 2 tsp
- lemon juice
- 2 c
- mushrooms, cut into bite-size pieces
- 1 large
- onion, cut into bite-size pieces
- 2 medium
- zucchini, cut into bite-size pieces
- 3 tsp
- sesame seeds, divided
- 6 c
- bean sprouts
- mustard sauce, for serving (optional)
- ginger sauce, for serving (optional)
1Add 1 tbsp oil to a wok or large skillet over medium high. Add chicken or steak, 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper, and sauté for about 2 minutes, slide the meat to one side of the pan, pour lemon juice on it. Then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter and season with salt and pepper, and sauté mushrooms for 4 to 5 minutes, stirring occasionally.
2Meanwhile, while chicken is cooking, add another tbsp oil to separate skillet over medium high heat. Add the onion and zucchini with 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables as long as the chicken is cooking, stirring both skillets occasionally. Spoon the vegetables onto 4 individual serving plates.
3Once the chicken has cooked 6 to 8 minutes or is done (no pink remains), sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture onto individual serving plates, next to the sautéed vegetables.
4Add bean sprouts to the same skillet in which you cooked the vegetables, and cook bean sprouts over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, just until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the chicken and vegetables.
5Serve with mustard sauce and ginger sauce on the side, if you wish.