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blackstone hibachi recipe maker
Aldrick Winters

Blackstone Hibachi Recipe

This Blackstone hibachi recipe delivers juicy grilled chicken, tender vegetables, and flavorful fried rice cooked on a hot flat-top griddle. The dish has a savory, slightly buttery flavor with smoky grill notes and crisp-tender textures. It’s perfect for a fun backyard dinner or quick weeknight hibachi-style meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dishes
Cuisine: Japanese-American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast, cut into bite-size cubes
  • 3 cups cooked jasmine rice, preferably day-old
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 teaspoon sesame oil
  • 2 large eggs, lightly beaten
  • 1 cup zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1 cup onion, diced
  • 1 cup carrots, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons green onions, sliced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Blackstone griddle or flat-top grill
  • Metal spatulas
  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat the Blackstone griddle to medium-high heat until the surface is very hot and lightly smoking. Add vegetable oil and spread it evenly across the cooking area.
  2. Place the cubed chicken on the griddle and season with salt and black pepper. Cook for 5–6 minutes, turning occasionally, until the chicken is golden and cooked through.
  3. Push the chicken to one side of the griddle. Add butter, zucchini, mushrooms, onions, and carrots to the empty space and cook until vegetables become tender and slightly browned.
  4. Add minced garlic to the vegetables and cook for about 30 seconds until fragrant, stirring frequently to prevent burning.
  5. Pour the beaten eggs onto the griddle and scramble them with a spatula until fully cooked and softly set.
  6. Add the cooked rice to the griddle and break up any clumps with the spatula. Stir everything together so the rice mixes with the eggs, chicken, and vegetables.
  7. Drizzle soy sauce, teriyaki sauce, and sesame oil over the rice mixture. Stir and toss for 2–3 minutes until the rice is hot and lightly crisped in spots.
  8. Sprinkle green onions over the top and give everything one final toss. Serve immediately while hot.

Video

Notes

• Day-old rice works best because it stays firm and fries without becoming mushy.
• Keep the griddle hot so the rice develops light crispy edges for authentic hibachi texture.
• Use two spatulas to chop and toss ingredients easily, just like restaurant hibachi chefs.