Blackstone Hibachi Chicken and Fried Rice
Steakhouse-style hibachi chicken, garlic butter fried rice and zucchini and onions, all on the Blackstone, with homemade yum yum sauce.
- Blackstone
- Griddle
- Chicken
- Dinner
- 45 min total
- Serves 4
Ingredients
Ingredients for servings
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Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
Chicken
- 1 1/2 lb boneless skinless chicken thighs, cut in 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp butter
- 1 tsp garlic, minced
Fried rice
- 4 cups cooked white rice, cold, day-old
- 3 tbsp butter
- 2 tsp garlic, minced
- 3 eggs
- 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
- 2 green onions, sliced
Vegetables
- 2 zucchini, cut in half-moons
- 1 yellow onion, cut in chunks
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
Yum yum sauce
- 3/4 cup mayo
- 1 tbsp ketchup
- 1 tbsp melted butter
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp water
Gear
- Blackstone griddle
- Two spatulas
- Squeeze bottles for oil and soy sauce
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Steps
Step 1: Whisk the yum yum sauce ingredients together and refrigerate. Toss the chicken with 2 tablespoons soy sauce.
Step 2: Heat the Blackstone to medium-high (about 400°F). Have every ingredient prepped and lined up next to the griddle. Hibachi moves fast.
Step 3: Oil one zone and add the zucchini and onion. Cook 6 to 8 minutes, tossing, until browned and tender-crisp. Splash with soy sauce and slide to the cool side.
Step 4: Oil another zone and spread the chicken out. Cook 3 to 4 minutes, flip, and cook 3 to 4 more until it reaches 165°F. Add the butter and garlic for the last minute and toss. Move it to the cool side.
Step 5: Melt 3 tablespoons butter on the hot zone with the garlic. Spread the rice on it and press it flat. Let it fry 2 minutes without stirring to get some crispy bits, then toss.
Step 6: Push the rice aside, crack the eggs onto the griddle and scramble them. Chop them into the rice with the peas and carrots.
Step 7: Drizzle the soy sauce over the rice and toss until evenly colored. Add the green onions.
Step 8: Serve the chicken, rice and vegetables with yum yum sauce on the side.
Swaps
- Protein: Shrimp (2 to 3 minutes total) or sirloin steak cubes.
- Rice: Microwavable rice pouches spread on a sheet pan and chilled 30 minutes.
- Veggies: Mushrooms, broccoli or bell peppers.
Tips
- Squeeze bottles for oil and soy sauce make you look like a pro and keep things moving.
- Thighs stay juicier than breasts on high heat.
The story
HAM Cooking. Let’s fire it up.
You can go to the hibachi restaurant, where a man throws shrimp at your face and lights an onion volcano on fire. Or you can do it in the backyard for a quarter of the price. I will not be throwing shrimp. My aim isn’t that good.
The big secret of fried rice is cold rice. Fresh rice is full of moisture and turns sticky and mushy when you toss it. Rice that’s spent a night in the fridge has dried out, so the grains stay separate and fry instead of steam. The Blackstone is perfect for it because there’s so much hot surface that nothing gets crowded.
Make a double batch of yum yum sauce. You’ll put it on everything for a week.
HAM out.
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