Description
This Blackstone Hibachi Chicken Dinner is a flavorful stir-fried dish combining tender bite-sized chicken pieces with a medley of vegetables cooked on a Blackstone griddle. Tossed in a savory blend of soy, teriyaki, and oyster sauces, this quick and easy meal is perfect served over white or fried rice and garnished with sesame seeds and scallions for an authentic hibachi experience at home.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts
Sauces & Oils
- 2 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon oyster sauce
Vegetables
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 carrot, julienned
- 1 zucchini, sliced into half moons
- 1 onion, thinly sliced
- 3 cloves garlic, minced
Seasonings
- Salt and pepper to taste
Serving
- Cooked white rice or fried rice, for serving
- Toasted sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper to enhance the natural flavors.
- Heat Griddle: Preheat your Blackstone griddle to medium-high heat to ensure even cooking and a nice sear on the chicken.
- Add Oil: Drizzle 1 tablespoon of vegetable oil onto the hot griddle, spreading it evenly to prevent sticking.
- Cook Chicken: Place the chicken pieces on the griddle and cook, stirring occasionally, until they turn golden brown, about 6-8 minutes, ensuring they are cooked through.
- Prepare Sauce: While the chicken cooks, combine soy sauce, teriyaki sauce, and oyster sauce in a small bowl; mix well and set aside to add flavor later.
- Set Chicken Aside: Remove the cooked chicken from the griddle and keep it aside to make room for the vegetables.
- Cook Vegetables: Add the remaining tablespoon of vegetable oil to the griddle, then add minced garlic, sliced onion, broccoli florets, mushrooms, julienned carrot, and sliced zucchini.
- Stir-Fry Veggies: Stir-fry the vegetables for 5-7 minutes until they begin to soften but retain some crispness for texture.
- Combine Chicken & Veggies: Return the cooked chicken to the griddle with the vegetables, then pour the prepared sauce over the mixture.
- Finish Cooking: Stir everything together so the chicken and vegetables are well coated with the sauce; cook for an additional 2-3 minutes until heated through and sauce slightly thickens.
- Serve: Plate the hibachi chicken and vegetables over a bed of cooked white or fried rice for a complete meal.
- Garnish: Sprinkle toasted sesame seeds and chopped scallions on top before serving to add flavor and a beautiful finish.
Notes
- For extra flavor, marinate the chicken for 15-30 minutes before cooking.
- If you don’t have a Blackstone griddle, a large heavy skillet or cast iron pan can be used as an alternative.
- Adjust the vegetables based on seasonality or preference; bell peppers and snap peas are great additions.
- Use low sodium soy sauce to reduce sodium content if desired.
- Serve immediately for best texture; leftovers can be reheated but the vegetables may soften further.
