Growing up, we had a family tradition of celebrating our birthdays at a super fun and extra delicious Hibachi restaurant called Benihana. If you’ve been there before this recipe will probably bring back special memories. Just grab a Polaroid camera and snap a photo at the end of dinner!

If you aren’t familiar with Benihana, diners are seated around a giant grill where the chef cooks your meal in front of you and adds in an entertaining twist. My favorite part is when chef turns an onion into a choo choo train.

In fact, Benihana plays such a special part in my memory bank, we ate there as our last meal before hopping on a plane when we moved to Austin. And while we’ve tried other Hibachi style restaurants in Austin, nothing compares to Benihana.

I couldn’t write this post without calling out the star of the show at Benihana – the fried rice! It’s amazing! It’s exceptional. It’s worth every single calorie in the cute little bowl. And since they cook right in front of you and you see the amount of butter added to the cooking, I will repeat…. it’s so delish it’s worth every single calorie!

Benihanas is definitely a special occasion kind of place. I wanted to create a version that had the same flavor and idea, but something that could easily be fit in the dinner routine on the regular. I think I nailed it with this Hibachi chicken sheet pan recipe.

I served mine with plain steamed rice but you could make it more Benihana like by pairing it with fried rice or going another route and doing something like cauliflower rice. Personally, I love the stickiness of the rice.

I’m also adding the recipe i followed for a copy cat ginger dipping sauce posted on pipandeddy. They nailed it!! This ginger dipping sauce is so delish and tastes just like the way I remembered it.

Ingredients

For the Hibachi chicken

• 2 pounds chicken tenders
• 2 medium zucchini, cut in quarters lengthwise and sliced in 1/2 inch pieces
• 1 medium sweet onion chopped in 1 inch pieces
• 8oz container sliced mushroom
• 1/2 cup low sodium soy sauce
• 1 Tablespoon fresh finely chopped ginger
• 1 Tablespoon chopped garlic
• 1 Tablespoon sesame oil
• 1 Tablespoon olive oil

Directions

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.

2. Prepare the marinade In a medium bowl by combing soy sauce, ginger, garlic, sesame oil and olive oil.

3. In a large bowl add zucchini, onion and mushroom. Add half the marinade and toss well.

4. Spread the vegetables on the parchment paper. Using the same bowl, add the chicken, the remaining marinade and toss well. Let sit for 10 minutes and place chicken over vegetables.

5. Bake for 20 minutes.

For the ginger sauce

• One medium yellow onion, chopped in large chunks.
• 1/4 cup lemon juice
• 1/2 cup white vinegar
• 3/4 cup soy sauce
• 1 Tablespoon fresh chopped ginger.

Directions

1. Toss all in a blender until chunky consistency.

2. Serve with chicken for dipping.