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–+ servings
Cooked Blackstone Hibachi Chicken served with vegetables.

Blackstone Hibachi Chicken

A fast and flavorful restaurant-style griddle dish featuring diced chicken and crisp vegetables, all finished with a savory soy-sesame marinade.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 1 lb chicken breast, diced into even 1/2-inch pieces Use boneless skinless thighs for juicier results.
  • 3 tbsp soy sauce Low-sodium preferred.
  • 2 tbsp sesame oil Or 1 tbsp sesame oil + 1 tbsp neutral oil if using toasted sesame oil.
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced or grated If out of fresh ginger, use 1/2 tsp ground ginger.
  • Salt and pepper To taste.
For Serving
  • 2 cups mixed vegetables: bell peppers, onions, zucchini, sliced or diced Cut to match the chicken size.
  • Cooked rice For serving.

Method
 

Preparation
  1. Preheat the Blackstone griddle to medium-high and lightly oil the surface.
  2. In a bowl, combine the diced chicken with soy sauce, sesame oil, garlic, ginger, salt, and pepper. Toss to coat and let it sit for 5–10 minutes.
Cooking
  1. Spread the marinated chicken in a single layer on the hot griddle. Leave it undisturbed for 2 minutes to get a sear.
  2. Stir the chicken and continue cooking until pieces reach 165°F internally, about 3–5 more minutes.
  3. Push the chicken to one side of the griddle. Add the mixed vegetables and stir-fry for 4–5 minutes until tender-crisp.
  4. Combine the chicken and vegetables, taste, and adjust seasoning with a splash more soy sauce or a pinch of salt and pepper. Serve immediately over cooked rice.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g

Notes

Serve over steamed rice and garnish with sliced scallions and sesame seeds. Store cooled leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently as needed.

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