Description
Blackstone Hibachi Chicken Breast and Veggies combines browned bite-size chicken breast with zucchini, mushrooms, carrots, and onion, then finishes everything with a savory soy-garlic butter made with fresh ginger and a touch of honey. Separate griddle zones help keep the chicken juicy and the vegetables crisp-tender.
Ingredients
1½ pounds boneless, skinless chicken breasts, cut into roughly 1-inch pieces
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon avocado oil
2 medium zucchini, cut into thick half-moons
1 medium yellow onion, cut into thick strips
1 cup sliced white or cremini mushrooms
1 large carrot, thinly sliced on the diagonal
1 teaspoon sesame oil, for cooking the vegetables
3 tablespoons low-sodium soy sauce
2 tablespoons unsalted butter, softened
1 tablespoon honey
3 garlic cloves, finely minced
1 teaspoon freshly grated ginger
1 teaspoon sesame oil, for the soy-garlic butter
Cooked white rice or fried rice, optional for serving
Yum yum sauce, optional for serving
Sliced green onions, optional for serving
Sesame seeds, optional for serving
Instructions
1. Cut the chicken breasts into roughly 1-inch pieces. Keep the pieces similar in size so they finish cooking at approximately the same time. Pat the chicken dry and season with the kosher salt and black pepper.
2. Prepare all vegetables before heating the griddle. Cut the zucchini into thick half-moons, the onion into thick strips, the mushrooms into slices, and the carrot into thin diagonal slices.
3. In a small bowl, combine the low-sodium soy sauce, softened butter, honey, minced garlic, grated ginger, and 1 teaspoon sesame oil. Keep the sauce beside the griddle because it will be added near the end of cooking.
4. Preheat the Blackstone with one section over medium heat and another section over medium-high heat. The medium section will cook the vegetables while the hotter section will sear the chicken.
5. Add 1 teaspoon sesame oil to the medium-heat zone. Add the thinly sliced carrots and cook for approximately 2 minutes, turning occasionally.
6. Add the onion and mushrooms to the carrots and continue cooking for approximately 2 minutes.
7. Add the zucchini to the vegetable zone. Spread the vegetables out so released moisture can evaporate rather than collecting underneath them. Continue turning occasionally while you cook the chicken.
8. Spread 1 tablespoon avocado oil across the medium-high zone. Arrange the seasoned chicken pieces in a single layer, leaving space between the pieces.
9. Cook the chicken without moving it for approximately 2 to 3 minutes so the first side can develop browned edges.
10. Turn the chicken and continue cooking for approximately 3 to 4 minutes, stirring occasionally, until the largest pieces are nearly cooked through.
11. Stir the prepared soy-garlic butter and spoon most of it over the chicken. Add a small spoonful to the vegetables.
12. Immediately toss the chicken through the melting butter and sauce. Continue cooking and moving the chicken for approximately 1 to 2 minutes so the sauce lightly coats the pieces without sitting long enough to scorch.
13. Turn the vegetables through their small amount of sauce and check their texture. They should have browned edges while remaining crisp-tender. Move them to a cooler zone if they finish before the chicken.
14. Check one of the largest chicken pieces with an instant-read thermometer. Remove the chicken from the griddle as soon as the center reaches 165°F.
15. Taste the chicken and vegetables before adding additional salt because the soy sauce provides significant seasoning.
16. Serve immediately, either with the chicken and vegetables side by side or loosely combined. Add white rice, fried rice, yum yum sauce, green onions, or sesame seeds if desired.
Notes
Preparation: Have the chicken, vegetables, and soy-garlic butter completely prepared before cooking. Hibachi-style griddle cooking moves quickly once the ingredients hit the Blackstone.
Chicken size: Keep the chicken pieces close to 1 inch. Very small pieces can dry out before oversized pieces finish.
Chicken browning: Leave the first side undisturbed for approximately 2 to 3 minutes. Constant stirring reduces direct griddle contact and browning.
Heat zones: Use medium-high heat for the chicken and medium heat for the vegetables. A cooler area also gives you somewhere to hold vegetables that finish early.
Vegetable timing: Carrots cook more slowly, so start them first. Onion and mushrooms follow, with zucchini added last.
Additional vegetables: Broccoli and asparagus should get approximately a 3 to 5 minute head start. Bell peppers can cook with the onion, while snap peas should go on later.
Sauce timing: Add the soy-garlic butter only when the chicken is nearly cooked. Honey can scorch and garlic can become bitter when left on a hot griddle too long.
Doneness: Chicken breast must reach 165°F internally. Check one of the largest pieces rather than relying only on cooking time or exterior color.
Chicken thighs: Boneless, skinless chicken thighs can replace chicken breast. Cut them into similarly sized pieces and cook completely.
Soy sauce alternatives: Tamari can provide a gluten-free alternative, while coconut aminos can also work but will change the sweetness and overall flavor.
Rice and sauces: Optional white rice, fried rice, yum yum sauce, green onions, and sesame seeds are not included in the nutrition calculation.
Storage: Refrigerate cooked chicken and vegetables in an airtight container for up to 4 days.
Reheating: Warm leftovers briefly on a lightly oiled griddle or skillet over medium-low heat, or microwave individual portions in short intervals until hot.
Griddle cleanup: Sweetened soy sauce can leave sticky residue. Scrape excess residue toward the grease trap while the griddle remains manageable, then clean the cooking surface after removing the food.
Nutrition: Nutrition values are estimated per serving from the exact main-recipe ingredients divided into 4 servings. Optional rice, fried rice, yum yum sauce, green onions, and sesame seeds are excluded. Values can vary with chicken size, soy sauce brand, and vegetable size.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Blackstone Griddle
- Cuisine: Japanese Steakhouse-Inspired
Nutrition
- Serving Size: About 1½ cups chicken and vegetables
- Calories: 380
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
Keywords: Blackstone Hibachi Chicken Breast and Veggies, Blackstone hibachi chicken, hibachi chicken and vegetables, Blackstone chicken breast, griddle chicken and veggies