Description
Blackstone Hibachi: Bring sizzling Japanese flavors to your backyard with easy recipes, bold ingredients, and mouthwatering techniques!
Ingredients
- Chicken Breasts: Dice the chicken into even, bite-sized pieces for consistent cooking. Prefer something juicier? Swap chicken breasts for thighs—they’re just as delicious.
- Salt: About a teaspoon per pound of meat works well, but feel free to adjust based on your taste.
- Black Pepper: Freshly ground is always ideal for a bold flavor, but pre-ground pepper works fine in a pinch.
- Soy Sauce: Low-sodium soy sauce balances flavor without overloading on salt. Gluten-free tamari or coconut aminos are great alternatives.
- Butter (Softened): Adds richness and depth to the dish. For a dairy-free option, try plant-based butter or even coconut oil.
- Minced Garlic: Fresh garlic is your best bet for vibrant flavor, but garlic powder will work if needed.
- Sesame Oil: This oil adds an unmistakable nutty aroma. If unavailable, you can skip it, though the dish’s flavor will be less authentic.
- Minced Fresh Ginger: Provides a fresh, zesty kick. Use refrigerated or frozen ginger for the best results—ground ginger just doesn’t compare.
- Zucchini (Cut into Spears): Adds a nice balance of crunch and sweetness. Not a fan? Snap peas or asparagus make excellent substitutes.
- Onion: Brings subtle sweetness and a savory depth. Experiment with different types like white, yellow, or even shallots for variety.
- Sesame Oil: Enhances the veggies with a toasty, nutty flavor.
Instructions
Generously sprinkle the chicken pieces with salt and black pepper.
In a small bowl, combine soy sauce, softened butter, sesame oil, minced garlic, and ginger. Stir until smooth and set aside.
Heat your Blackstone griddle to medium heat and grease it with a neutral, high smoke point oil (like canola or avocado oil).
Drizzle sesame oil on one side of the griddle. Add the zucchini and onions, seasoning them lightly with salt. Stir occasionally to cook evenly.
Place the seasoned chicken pieces on the other side of the griddle. Let them cook for about 7 minutes, stirring occasionally for even browning.
Add a tablespoon of the soy butter mixture to the vegetables as they cook, tossing them to coat in the sauce.
Stir the remaining soy butter mixture into the chicken. Keep cooking until the chicken is fully cooked and golden.
Plate the hibachi chicken and
Notes
Feel free to customize the vegetables and protein to suit your taste. Using day-old rice is essential for the best fried rice texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Griddle Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (1/4 of the recipe)
- Calories: 450 per serving (approximate)
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Blackstone hibachi, hibachi fried rice, hibachi vegetables, Japanese steakhouse recipes, griddle cooking