Hibachi Chicken Feast

This Blackstone Griddle Hibachi Chicken Feast transforms your backyard into a Japanese steakhouse experience without the theatrical chef. The sizzling combination of tender chicken, seasoned fried rice, and caramelized vegetables delivers authentic hibachi flavors that might make restaurant outings unnecessary. My family requests this meal weekly, especially when we want something special without the hassle of dining out.

I discovered this recipe during the pandemic when we couldn't visit our favorite hibachi restaurant. After several attempts to recreate the flavors, this version became our go to that even my pickiest eater requests for birthday dinners.

Ingredients

• Boneless skinless chicken breasts: cut into bite sized pieces provide the perfect protein foundation
• Soy sauce: creates that umami depth essential for authentic flavor
• Teriyaki sauce: adds sweetness and glaze to the chicken
• Sesame oil: brings the distinctive nutty Asian flavor profile
• Vegetable oil: helps with proper cooking temperature
• Garlic and onion powders: infuse the meat without burning like fresh versions would
• Salt and pepper: balance all flavors perfectly

• Day old rice: crucial as fresh rice contains too much moisture
• Vegetable oil: provides the necessary high heat cooking medium
• Beaten eggs: add protein and authentic texture to restaurant style fried rice
• Frozen peas and carrots: offer convenience and vibrant color
• Green onions: provide a fresh flavor contrast to the cooked ingredients
• Soy sauce: delivers that characteristic golden color and umami flavor
• Salt and pepper: ensure every grain of rice is perfectly seasoned

• Zucchini: sliced into half moons caramelizes beautifully on the griddle
• Onions: develop amazing sweetness when cooked at high heat
• Vegetable oil: prevents sticking and promotes browning
• Salt and pepper: enhance the natural vegetable flavors

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken pieces with soy sauce, teriyaki sauce, sesame oil, garlic powder, onion powder, salt and pepper in a bowl. Allow the mixture to marinate for at least 20 minutes while you prepare other components. The marinade tenderizes the chicken while infusing it with classic hibachi flavors.

Prepare the Eggs:

Heat your Blackstone griddle to medium high and add vegetable oil. Pour beaten eggs onto the hot surface and quickly scramble them using circular motions with your spatula. The eggs should remain soft and slightly wet before pushing them to one side of the griddle. This takes about 45 seconds and creates the perfect egg texture for fried rice.

Cook the Rice:

Add cold rice to the hot griddle surface next to the eggs, breaking apart any clumps with your spatula. Sprinkle in frozen peas, carrots and green onions. Drizzle soy sauce evenly across the rice mixture and blend everything together, incorporating the scrambled eggs. Cook for 5 to 7 minutes, occasionally pressing down and flipping sections until you achieve those coveted crispy bits throughout. Remove to a serving dish and cover to keep warm.

Sauté the Vegetables:

In the same cooking area, add a tablespoon of oil and spread zucchini and onion slices in a single layer. Season with salt and pepper. Allow them to cook undisturbed for 2 minutes before flipping. Continue cooking for another 3 to 5 minutes until they develop caramelized edges while maintaining some texture. Transfer to a serving dish.

Cook the Chicken:

Increase the griddle temperature to high heat. Using tongs, place the marinated chicken pieces on the hottest part of the cooking surface, ensuring they're not overcrowded. Let them sear undisturbed for 2 minutes before flipping and stirring. Continue cooking for 4 to 6 more minutes until the edges are caramelized and chicken is fully cooked with no pink remaining.

Assemble the Feast:

Create individual plates with a base of fried rice, a generous portion of hibachi chicken, and a side of caramelized vegetables. Serve immediately while everything is hot and at peak flavor.

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The secret ingredient that makes this recipe special is the combination of both soy and teriyaki sauces. My grandmother taught me that layering similar but distinct flavors creates depth that mimics restaurant quality dishes. When I first served this to my Japanese neighbor, she asked which restaurant I ordered from, which remains my proudest cooking moment.

Storage Solutions

This hibachi feast stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually continue developing overnight, making next day leftovers exceptionally delicious. To reheat, sprinkle a few drops of water over the rice before microwaving to restore moisture, or better yet, quickly reheat everything on a hot skillet with a touch of oil to recrisp the rice. Freezing is possible but the vegetables will lose their texture, so I recommend enjoying this fresh or within the refrigeration window.

Smart Substitutions

While this recipe shines with chicken, it adapts beautifully to other proteins. Shrimp cooks even faster, requiring just 2 minutes per side. Thinly sliced steak creates a luxurious version that cooks in about the same time as chicken. For vegetarians, extra firm tofu works wonderfully when pressed dry and marinated identically to the chicken. Cauliflower rice can replace traditional rice for a lower carb version, though cooking time reduces to 3 to 4 minutes. If you lack a Blackstone griddle, a large cast iron skillet or regular flat top works nearly as well.

Serving Suggestions

Complete your hibachi experience with yum yum sauce, created by mixing mayonnaise, ketchup, rice vinegar, paprika, garlic powder, and sugar. A simple miso soup makes an authentic starter, while cucumber salad with rice vinegar dressing provides a refreshing contrast. For beverages, green tea serves as the traditional accompaniment, though a cold Japanese beer pairs wonderfully with the savory flavors. Consider serving in compartmentalized plates or bento boxes for an authentic presentation that keeps food items separated until mixed by the diner.

Recipe FAQs

→ Can I use a regular pan instead of a Blackstone griddle?

Yes, you can use a large cast iron skillet or flat stovetop griddle instead. The key is having enough surface area to cook the components separately. You may need to work in batches if using a smaller cooking surface.

→ Why use day-old rice for the fried rice?

Day-old rice has less moisture, which prevents the fried rice from becoming mushy. If you only have fresh rice, cook it slightly undercooked, spread it on a baking sheet to cool completely, and refrigerate for at least an hour before using.

→ What protein alternatives work with this hibachi style?

This cooking method works beautifully with shrimp, steak, or tofu. For shrimp, reduce the cooking time to 2-3 minutes per side. For steak, use thinly sliced sirloin. For tofu, press firm tofu to remove excess moisture before marinating.

→ How can I make this meal spicier?

Add sriracha or a tablespoon of chili garlic sauce to the chicken marinade. You can also include sliced jalapeños with the vegetables or serve with a side of spicy mayo made from mayonnaise mixed with sriracha.

→ What dipping sauces pair well with hibachi chicken?

Traditional pairings include yum yum sauce (a mayo-based sauce with tomato paste, garlic powder and paprika), ginger sauce, or a simple mixture of soy sauce and rice vinegar with a dash of sesame oil.

→ Can I prepare any components ahead of time?

The chicken can be marinated up to 24 hours in advance, and the rice is actually better if cooked a day ahead. You can also chop all vegetables and store them in the refrigerator up to 2 days before cooking.