Chicken Hibachi

My first Hibachi on my new Blackstone Griddle.

I love cooking hibachi, but usually I do it on a couple cast iron skillets. So this is the first time on my new Blackstone.

First, I made my rice. I’m not doing the ‘fried rice’ version of a hibachi, but if I was, I’d do this hours in advance and let it cool. This is my standard 1 1/2 cup of water, a little butter and 1 cup of jasmine rice, boiling, simmer 15 minutes and let rest for at least 5 minutes (at least).

I made my home-made yum yum sauce days ago. My teriyaki sauce is simple. 1 cup of water, 1/4 cup of soy sauce, dice up some garlic and ginger, toss it in. Add some honey. I put in a little agave instead of traditional brown sugar. Add some black pepper. Cook down, strain. Thicken with some corn starch dissolved in cool water.

On the hot griddle, add chopped (not too thin) red bell pepper, onion, yellow squash, zucchini, scallion whites and mushroom with some olive oil. After browning, add a little water to steam. Splash on some teriyaki sauce and push to the side to stay warm.

On the hot side, add some oil and the chicken (or beef, or pork, or shrimp, or scallops). Sear and then splash on some teriyaki.

Plate the rice. Ring with the veggies. Top with the protein. Put on the green slices from the scallions. Serve the remaining teriyaki and the yum yum sauce separately, or drizzle on top. Enjoy!

ps. I take a lot of pride in my yard, love seeing it green again, after a long, wet…muddy winter! I over-seeded just to make sure it would recover.