Benihana Sesame Chicken
1 teaspoon soybean oil
1 (5-ounce) skinned, boneless chicken breast
Salt and pepper, to taste
½ teaspoon lemon juice
½ teaspoon sesame seeds
2 mushrooms, sliced into 8 pieces
1 teaspoon soy sauce
Add the oil to a heated nonstick skillet.
Sprinkle chicken with salt and pepper, if desired.
Cook for about 8 minutes, or until chicken is white in appearance and firm to the touch.
Sprinkle with lemon juice and sesame seeds.
Add the mushroom slices and soy sauce and cook 2–3 minutes more. Serve hot.
Benihana started out as a small restaurant in New York City before becoming a national chain. Diners sit around large tables where chefs chop, slice, stir-fry, and grill as part of the teppanyaki style of cooking.