Hibachi Chicken

Category Poultry Regional Date Night Mother's Day

Servings 4

Prep Time 20 minutes

Cook Time 10 minutes

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.

Author:
Pit Boss Kitchen

Ingredients

Pit Boss Alberta Black Gold Rub

2 Cups Broccoli Florets, blanched

1 tbsp Butter, unsalted

1 tbsp Cilantro, Chopped

2 Garlic Cloves, minced (for vegetables)

1 Tsp Ginger, grated (for vegetables

1/2 Red Bell Pepper, sliced thin

2 Scallions, chopped

2 Tbsp sesame oil, divided

1/4 Cup Tamari

1 Tbsp Vegetable Oil

For Serving, Yum-yum Sauce

To Taste, Blackened Sriracha Rub Seasoning (for vegetables)

1 tbsp Brown Sugar

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

3 Garlic Cloves, Minced

1 Tsp Ginger, grated

1/2 Lime, Juiced

For Serving, Rice Noodles, cooked

1 tbsp Sesame Oil

1 Cup Snap Peas, blanched

For Serving, toasted sesame seeds

1 Tbsp Vegetable Oil (for vegetables)

Special Tools

Metal Spatula

Directions

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 Alberta Black Gold Rub. When the chicken starts to brown, flip it over to brown the other side.

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.

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.