Hibachi Chicken

Cook Time

10 Mins

Cooking Method

Griddle

Cuisine

Japanese

Difficulty

Easy

Prep Time

20 Mins

Servings

4



Ingredients


To Taste, Blackened Sriracha Rub Seasoning

To Taste, Blackened Sriracha Rub Seasoning (for vegetables)

2 cups Broccoli Florets, blanched

1 tbsp Brown Sugar

1 tbsp Butter, Unsalted

1 1/2 lbs Chicken Breast, boneless, skinless, sliced thin

1 tbsp Cilantro, Chopped

3 Garlic Cloves, Minced

2 Garlic Cloves, minced (for vegetables)

1 tsp Ginger, grated

1 tsp Ginger, grated (for vegetables

1/2 Lime, Juiced

1/2 Red Bell Pepper, sliced thin

For Serving, Rice Noodles, cooked

2 Scallions, chopped

1 tbsp Sesame Oil

2 tbsp sesame oil, divided

1 cup Snap Peas, blanched

1/4 cup Tamari

For Serving, toasted sesame seeds

1 tbsp Vegetable Oil

1 tbsp Vegetable Oil (for vegetables)

For Serving, Yum-yum Sauce



Cooking Instructions


Japanese-style Hibachi Chicken made right in your own backyard! The even surface of the flat top griddle is perfect for searing up Hibachi-style chicken seasoned in Blackened Sriracha and a sweet and tangy Asian sauce. Sear the veggies alongside the chicken and toss it all together and serve over rice noodles for a show-stopping presentation that your friends and family will love.  

Note: This recipe uses Pit Boss Grills Blackened Sriracha Rub Seasoning

  1. Fire up your Pit Boss Griddle and set it to medium-high heat. When hot, add 1 tablespoon of sesame oil and vegetable oil. Immediately add the chicken and season with Blackened Sriracha. When the chicken starts to brown, flip it over to brown the other side.
  2. Add the garlic, ginger, soy sauce, brown sugar, butter, and the remaining tablespoon of sesame oil and stir. Turn the heat down to medium-low and let the mixture simmer for 3 minutes, until it thickens and adheres to the chicken. Add lime juice, cilantro, and scallions, then remove the mixture from the griddle.
  3. After starting the sauce for the chicken, sauté the vegetables: Add sesame oil and vegetable oil to the other side of the griddle. Quickly sauté broccoli, snap peas, and red bell pepper with garlic and ginger. Season with Blackened Sriracha. Remove from the griddle after 2 minutes.
  4. Serve hibachi chicken warm with sautéed vegetables, toasted sesame seeds, rice noodles, and Yum-Yum sauce if desired.


Special Tools


  • Metal Spatula


Bigger. Hotter. Heavier. Tip


Butterfly chicken breasts prior to slicing for even thickness and cooking time.



Diet Info


  • Low Carb








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