Chicken Teppanyaki on the Blackstone
Buttery rice, crispy veggies + perfectly seasoned and cooked chicken just like at the Japanese restaurant, made at home on the Blackstone Grill.
Equipment
- flat top grill or several large cast iron pans
Ingredients
- 1 tbsp olive oil
- 6-8 boneless skinless chicken thighs
- salt, pepper, garlic powder to taste
- 1/4 cup coconut aminos
- green onions for topping
For the Rice:
- 2 tbsp butter
- 1/2 cup chopped white onion
- 3 cups cooked jasmine rice
- 2 eggs
- 1/2 tsp garlic powder
- 3 tbsp coconut aminos
For the yum yum sauce:
- 3/4 cup avocado mayo or mayo of choice
- 1 tbsp honey
- 1 tbsp ketchup
- 2 tsp rice vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- pinch of black pepper
For the Veggies:
- 1 tbsp olive oil
- 2 zucchini cut into strips
- 1 cup sliced carrots
- 1 1/2 cups chopped onion
- 1 1/2 cups sliced mushrooms
Let's Make It
- I like to use leftover rice for this meal or make rice about 30 minutes in advance to starting this meal.
- This is a prep heavy meal so the first thing you want to do is make the sauce by stirring all of the ingredients in a bowl, cover and set in the fridge until ready to eat.
- The chop all of your veggies and place them in a large bowl.
- Preheat the grill to a medium high heat.
- If you are using cast iron pans, you will want 3 large pans over a medium high heat. You will follow all of the same steps, just cook the rice, veggies and chicken separately.
- Start by adding 2 tbsp of butter to the flat top and grill the onions for the rice for about 2 minutes before adding the rice to the grill. Give it all a good toss and let it cook while you get the veggies and chicken on.
- Next, you will add just the carrots to the grill with a drizzle of olive oil (leaving plenty of space between the rice and chicken). Let those cook for about 3 minutes before adding on the rest of the veggies.
- While the carrots are cooking, add the chicken to the grill with 1 tbsp of olive oil. Season the chicken with salt, pepper and garlic to taste. After a while flip the chicken and season the other side.
- Add the rest of the veggies to the grill, season with salt, pepper and garlic if desired.
- Toss the rice and then create a well in the middle to add the eggs. Crack both of the eggs in the well, scramble until cooked and them toss with the rest of the rice. Add a little bit of garlic powder and 3 tbsp of coconut aminos or soy sauce.
- At this point you can flip the chicken again and drizzle on 1/4 cup of coconut aminos all over the chicken.
- Once the veggies are tender, you can remove them from the grill with the rice and keep flipping the chicken until you reach an internal temperature of 165℉.
- Chop the chicken and serve it with the rice, veggies, sauce and green onions on top.