Ingredients
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil, for cooking
• Chopped green onions, for garnish
Instructions
• Step 1: Preheat your Blackstone griddle to high heat, about 400°F to 450°F. While the griddle heats up, prepare the marinade by combining the soy sauce, rice vinegar, brown sugar, sesame oil, garlic powder, ground ginger, and red pepper flakes (if using) in a small bowl. Stir well to dissolve the sugar.
• Step 2: Add the cubed chicken to the marinade and toss to coat evenly. Let the chicken marinate for 15-20 minutes, stirring occasionally, to allow the flavors to infuse.
• Step 3: Once the griddle is hot, add the vegetable oil and spread it evenly across the surface. Carefully add the marinated chicken, making sure not to overcrowd the griddle. Cook the chicken for 2-3 minutes per side, or until it’s cooked through and develops a nice sear.
• Step 4: Remove the cooked chicken from the griddle and transfer it to a serving plate. Garnish with chopped green onions and serve immediately, while the chicken is hot and juicy.
- Prep Time: 20 minutes
- Cook Time: 6-9 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Hibachi Chicken on a Blackstone Griddle