Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 2 tbsp Avocado oil
  • 1 tbsp Low-sodium soy sauce
  • 1 tsp Toasted sesame oil
  • 0.5 tsp Black pepper
  • 1 large Zucchini, quartered and sliced
  • 1 Sweet onion, chopped into large 1-inch squares
  • 2 cups Mushrooms, sliced
  • 1 tbsp Neutral oil
  • 4 tbsp Unsalted butter, softened
  • 3 cloves Garlic, minced
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Preheat your Blackstone griddle to medium high heat, aiming for a surface temperature of approximately 400°F (204°C). Note: A hot surface is vital for the initial sear.
  2. Pat the 1.5 lbs of chicken cubes dry with paper towels to ensure a proper sear. Note: Surface moisture is the enemy of a golden brown crust.
  3. Toss the chicken in a bowl with 2 tbsp avocado oil, 1 tbsp low sodium soy sauce, 1 tsp toasted sesame oil, and 0.5 tsp black pepper.
  4. Drizzle 1 tbsp neutral oil onto the hottest zone of the griddle.
  5. Spread the chicken in a single layer and sear undisturbed for 3 minutes until a dark, crispy crust forms on the bottom.
  6. Flip the chicken pieces and move them to a cooler zone to finish cooking through.
  7. On an adjacent burner zone, add the onions and zucchini. Squirt a small amount of water nearby and cover with a basting dome for 60 seconds until the vegetables are bright green and tender crisp.
  8. Remove the dome and add the 2 cups of sliced mushrooms to the vegetable mix.
  9. Combine the 4 tbsp softened butter, 3 minced garlic cloves, 2 tbsp soy sauce, and 1 tbsp mirin in a small bowl.
  10. Toss the chicken and vegetables together on the griddle, incorporating the garlic butter mixture until it emulsifies into a velvety glaze. Sprinkle with 1 tsp toasted sesame seeds before serving. The transformation during those last 60 seconds is where the magic happens. When the garlic butter hits the hot steel and mixes with the soy sauce and mirin, it starts to bubble vigorously. This isn't just boiling; it's the butter solids and liquids fusing with the sauce to create a coating that sticks to every nook and cranny of the chicken. If you see the sauce thickening and turning glossy, you've nailed it. Blackstone Bourbon Chicken on the Griddle for 4 Servings — Master blackstone bourbon chicken on the griddle with our step-by-step timing...Blackstone Grill Hibachi Chicken for 4 Servings — Master blackstone grill hibachi chicken with our step-by-step guide. This hom...Pollo Asado Burritos: Griddle Chicken for 6 — Master Pollo Asado Burritos using our citrus char technique. Includes a step-... $img_2$