Benihana Teriyaki Chicken
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
54
High
Nutrition per serving
Calories1865.8 kcal (93%)
Total Fat149.5 g (214%)
Carbs110.1 g (42%)
Sugars71.2 g (79%)
Protein25.3 g (51%)
Sodium5313.7 mg (266%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1chicken breast
tenderloin and skinny end removed, butterflied into 2 cutlets
4white button mushrooms
sliced into 6-8 slices, or quartered and cut in half
salt
to taste
pepper
to taste
Safflower oil
or any neutral oil
sesame seeds
Teriyaki Sauce
1 cupsoy sauce
½ cupsake
Japanese rice wine
5 teaspoonketchup
1 cupmirin
3 Tapple juice
1 pinchblack pepper
1 cupwhite sugar
⅓ cupcornstarch
½ cupwater
Garlic Butter
Veggies
Instructions
Step 1
Heat oil in non-stick pan over medium-high heat
Step 2
2. Season mushrooms with salt and cook until done to your liking, set aside
Step 3
3. Wipe out pan and heat oil over medium-high heat
Step 4
4. Season chicken cutlets with salt and cook until both sides have a nice sear and chicken is cooked through
Step 5
5. Remove chicken from pan and rest for 5-10 minutes
Step 6
6. After chicken has rested, slice each cutlet lengthwise and then make slices across the grain, which should give you small, bite-sized julienne slices
Step 7
7. Wipe out pan and return to medium heat
Step 8
8. Place chicken and mushrooms in heated pan along with 1 T hibachi garlic butter, season with salt and pepper
Step 9
9. After butter has melted and coated chicken, pour in Benihana teriyaki sauce
Step 10
10. After sauced has heated, turn off heat and sprinkle in sesame seeds, stir until incorporated
Step 11
11. To serve, place on a dish and sprinkle more sesame seeds on top
For the Teriyaki Sauce
Step 12
1. Whisk cornstarch and water together and set aside.
Step 13
2. Add soy, sake, ketchup, mirin, apple juice, pepper and sugar to a medium pot and stir until the sugar is dissolved.
Step 14
3. Heat over medium heat for 10 minutes.
Step 15
4. After 10 minutes, whisk cornstarch slurry again and slowly drizzle into the soy mixture.
Step 16
5. Simmer for 1-2 minutes over medium heat or until you achieve desired consistency.
For the Garlic Butter
Step 17
1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined
Step 18
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
Step 19
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Notes
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