Hibachi Chicken Blackstone (Print Version)
Sizzling chicken, vegetables, and fried rice with Japanese flavors, all cooked to perfection on a Blackstone griddle.
# Ingredients:
→ Chicken and Marinade
01 -
1 lb boneless chicken breasts, cut into 1-inch pieces
02 -
1 clove garlic, minced
03 -
1 tsp minced ginger
04 -
1/4 cup teriyaki sauce
05 -
3 Tbsp soy sauce
06 -
1 Tbsp Worcestershire sauce
07 -
1/2 tsp black pepper
→ Hibachi Vegetables
08 -
1 cup carrots, thinly sliced
09 -
1 sweet onion, diced
10 -
1 head broccoli, cut into florets
11 -
2 zucchini, diced
12 -
16 oz mushrooms, halved
13 -
2 Tbsp garlic butter
→ Cooking Oils & Seasonings
14 -
3 Tbsp avocado oil, divided
15 -
2 tsp sesame oil
16 -
2 Tbsp minced garlic
→ Fried Rice
17 -
4 cups cooked Riceland Long Grain White Rice
18 -
4 eggs, beaten
19 -
2 Tbsp butter, melted
# Steps to Follow:
01 -
Marinate the chicken for at least 8 hours in a gallon ziplock bag with garlic, ginger, teriyaki sauce, soy sauce, Worcestershire sauce, and pepper.
02 -
Preheat the Blackstone grill over medium-high heat (approximately 400°F).
03 -
Drizzle avocado and sesame oil onto the griddle. Add garlic and cook until aromatic, about 1 minute.
04 -
Add the chicken to the griddle and sauté, turning frequently, until lightly browned (3-4 minutes per side).
05 -
Add avocado oil to the griddle and cook the vegetables until soft (7-10 minutes). Cover with a bowl to steam quicker.
06 -
Add garlic butter to vegetables, mix, and move to the side.
07 -
Remove chicken from marinade, place on grill, and cook, turning every 3-5 minutes. Periodically spread garlic butter on chicken.
08 -
Top the chicken with soy sauce and butter, stirring until well coated.
09 -
Plate the fried rice, vegetables, and teriyaki chicken and serve immediately.