Description
So you got yourself a Blackstone griddle and now you’re trying to recreate that hibachi magic at home, huh? I feel you! After dropping way too much cash at hibachi restaurants, I figured I’d try making that addictive chicken myself. This recipe nails that sweet-savory flavor and that tender-but-caramelized texture that makes hibachi chicken so dang good. The flat top of the Blackstone is PERFECT for this – you’ll get those restaurant-quality results without having to do any knife tricks or set anything on fire (unless you want to, I’m not your boss).
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (you CAN use breast, but thighs are juicier and more forgiving)
- 3 tablespoons vegetable oil (or any high smoke point oil – peanut works great too)
- 1 large sweet onion, chopped into big chunks
- 4 cloves garlic, minced (or more, I usually do more)
- 1 tablespoon fresh ginger, grated (the squeeze tube stuff works in a pinch)
- 8 oz mushrooms, sliced thick (baby bellas or white mushrooms both work)
- 2 large zucchini, cut into half-moons (optional but good)
- 1 large carrot, julienned (those matchstick cuts)
- 4 green onions, chopped (separate white and green parts)
For the Sauce (the magic):
- 1/4 cup soy sauce (regular, not low sodium)
- 2 tablespoons butter (real butter, not margarine)
- 2 tablespoons mirin (rice wine – can sub with 1 tbsp rice vinegar + 1 tsp sugar if needed)
- 1 tablespoon sesame oil (toasted is best)
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder (yes, in addition to fresh garlic)
- 1/2 teaspoon ground black pepper
- 1 tablespoon cooking sake or dry sherry (optional but worth it)
On the Side:
- Yum Yum Sauce (that pink stuff they serve at hibachi places)
- Ginger sauce (the other sauce they give you)
- Cooked white rice (short grain is most authentic)
- Sesame seeds for garnish
- Lemon wedges