Benihana-Style Teriyaki Chicken
The way hibachi places make teriyaki chicken is all about timing - they cook everything separately, then bring it together at the end with garlic butter and sauce so nothing gets overcooked or soggy. The chicken stays juicy, the mushrooms stay firm, and everything gets that perfect glaze.
Ingredients
For the Garlic Butter
- 2 sticks unsalted butter 1 cup, very soft
- 5-6 cloves garlic peeled
- 4 teaspoons Kikkoman low sodium soy sauce
For the Teriyaki Sauce
- 1 cup Kikkoman low sodium soy sauce
- 1 cup mirin
- half a cup sake
- half a cup light brown sugar
- 2 cloves garlic crushed
- 1-inch piece of ginger sliced
For the Chicken
- 2 large chicken breasts butterflied into 4 cutlets
- 8 white button mushrooms sliced
- 2 tablespoons canola oil divided
- half a teaspoon table salt
- 1/4 teaspoon black pepper
- Sesame seeds for garnish
Instructions
- Combine garlic and soy sauce in blender until pureed, then whip into softened butter until mixed.
- Simmer soy sauce, mirin, sake, and brown sugar until sugar dissolves.
- Add garlic and ginger to sauce, simmer 10-15 minutes, then strain and cool.
- Heat 1 tbsp oil in non-stick pan over medium-high heat.
- Cook mushrooms with pinch of salt until browned; remove and set aside.
- Season chicken cutlets with salt and pepper.
- Cook chicken in remaining oil 4-5 minutes per side until done.
- Rest chicken 5-10 minutes, then slice into bite-sized pieces.
- Return pan to medium heat, add chicken, mushrooms and 2 tbsp garlic butter.
- Pour in 2/3 cup teriyaki sauce, stir until glazed.
- Add sesame seeds and serve.
Notes
Ensure butter is very soft before mixing. Chicken must rest before slicing to retain juices.