Blackstone Hibachi Chicken and Vegetables

A square plate with Blackstone Hibachi chicken, vegetables, and rice.

Blackstone Hibachi Chicken and Vegetables

Get ready to bring the irresistible savory-sweet appeal of a Hibachi steakhouse right into your own kitchen with this Blackstone Hibachi Chicken recipe! With tender chicken and veggies perfectly seasoned and seared to perfection on the powerful heat of a Blackstone flat-top griddle, it is a crave-worthy meal you will make again and again. I’ll show you how to recreate the whole Hibachi experience at home, complete with the fun of cooking outdoors.

Course Main

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 259kcal

Author Wendy Polisi

Ingredients

2 pounds boneless chicken cut into 1-inch pieces
2 teaspoons salt
1 teaspoon black pepper

Soy Garlic Butter

3 tablespoons soy sauce
2 tablespoons butter softened
1 tablespoon minced garlic
1 teaspoon sesame oil
1 teaspoon minced fresh ginger

Vegetables

1 tablespoon sesame oil
2 medium zucchini cut into spears
1 onion sliced
½ teaspoon salt

Instructions

Season the chicken with salt and pepper.
Combine the soy sauce, butter, sesame oil, garlic, and ginger in a small bowl.
Preheat your griddle to medium.
Grease your griddle well with oil. Add the sesame oil to one side. Add the vegetables to the oil and sprinkle with salt.
On the other side of the griddle, add the seasoned chicken breast. Cook for 7 minutes, stirring occasionally.
Add a tablespoon of the soy butter to the vegetables and the remaining butter to the chicken.
Cook until the vegetables are tender and the meat is cooked through.

Nutrition