Blackstone Hibachi Chicken and Rice with Yum Yum Sauce
Make restaurant-quality Blackstone hibachi chicken and rice at home in 30 minutes! This recipe features tender caramelized chicken with sweet-savory glaze, perfectly seasoned fried rice, and homemade yum yum sauce.
Equipment
- Blackstone griddle or flat top grill Preheated to 400-450°F for chicken zone, 300-325°F for rice zone
- Two metal spatulas Beveled edge preferred for easy food release
- Infrared thermometer For accurate griddle temperature verification
- Medium mixing bowl For preparing hibachi sauce
- Whisk For sauce preparation
Ingredients
For the Hibachi Chicken
- 1.5 pounds boneless skinless chicken breast cut into 1-inch cubes
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar packed
- 2 tablespoons minced garlic about 4-5 cloves
- 1 teaspoon minced fresh ginger
- 3 tablespoons butter divided
- 1 tablespoon vegetable oil for griddle
For the Fried Rice
- 4 cups cooked white rice day-old and refrigerated (best texture)
- 2 tablespoons butter
- 1 tablespoon sesame oil
- 2 large eggs lightly beaten
- 1 cup frozen mixed vegetables peas, carrots, corn
- 3 tablespoons soy sauce
- 2 stalks green onions sliced, for garnish
- 1 teaspoon sesame seeds for garnish
For the Hibachi Vegetables
- 2 medium zucchini cut into thick half-moons
- 1 medium onion cut into 1/2-inch strips
- 8 ounces mushrooms quartered
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- salt and pepper to taste
For the Yum Yum Sauce
- 1 cup mayonnaise
- 2 tablespoons melted butter
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional, for heat
- 2-3 tablespoons water to thin sauce to desired consistency
Instructions
- Prepare yum yum sauce: In a medium bowl, whisk together mayonnaise, melted butter, tomato paste, sugar, garlic powder, paprika, and cayenne. Add water 1 tablespoon at a time until sauce reaches pourable consistency. Refrigerate while preparing meal.
- Prepare hibachi sauce: In a medium bowl, whisk together soy sauce, honey, brown sugar, minced garlic, and minced ginger until smooth. Set aside.
- Cut chicken breast into uniform 1-inch cubes. Pat dry with paper towels and set aside. Refrigerate until ready to cook.
- Preheat your Blackstone griddle with two distinct heat zones: medium-high heat (400-450°F) for the chicken zone, and medium-low heat (300-325°F) for the rice zone. Verify temperature with infrared thermometer.
- Start with fried rice: Add butter and sesame oil to the medium-low zone. Add day-old rice and break up clumps with spatula. Spread into thin layer and cook 3-4 minutes without stirring to develop light crust.
- Push rice to one side. Add beaten eggs to empty space and scramble until just set. Mix scrambled eggs into rice. Add frozen vegetables and cook 2 minutes, stirring occasionally.
- Add soy sauce to rice mixture and toss to combine. Push rice to cooler edge of griddle to keep warm while cooking protein.
- Cook vegetables: On medium heat zone, add 1 tablespoon each butter and oil. Add onions and mushrooms first, cook 3 minutes. Add zucchini, garlic powder, soy sauce, salt and pepper. Cook 3-4 minutes until tender-crisp. Move to rice zone to keep warm.
- Cook chicken: Add vegetable oil to the hot zone (400-450°F). Place chicken cubes in single layer with space between pieces. Do not move for 2 minutes to develop golden sear.
- Flip chicken pieces and add 2 tablespoons butter. Continue cooking 2-3 minutes, tossing occasionally, until chicken reaches 165°F internal temperature.
- Pour prepared hibachi sauce over chicken. Toss continuously for 2-3 minutes until sauce thickens and caramelizes, coating chicken with glossy glaze.
- Plate the meal: Divide fried rice among 4 plates. Top with hibachi chicken and vegetables. Garnish with sliced green onions and sesame seeds. Serve immediately with yum yum sauce on the side.
Notes
Pro Tips:
- Lower Sodium Option: To reduce sodium content, substitute low-sodium soy sauce for regular soy sauce in both the hibachi sauce and fried rice. This can reduce total sodium by approximately 40%.
- Day-Old Rice is Essential: Fresh rice is too moist and will turn mushy. Day-old refrigerated rice has dried out slightly, allowing proper crisping and grain separation.
- Zone Cooking Mastery: Maintain distinct temperature zones—hot (400-450°F) for searing chicken, medium-low (300-325°F) for holding rice and vegetables warm without burning.
- Don't Crowd the Chicken: Leave space between pieces when searing. Crowding causes steaming instead of the caramelized crust you want.
- Uniform Cuts: Cut chicken into consistent 1-inch cubes for even cooking. Smaller pieces overcook, larger pieces remain underdone.
- Sauce Timing: Add hibachi sauce only in the final 2-3 minutes. Adding too early causes burning from the sugar content.
- Butter Basting: The cold butter creates instant flavor boost and helps sauce emulsify for restaurant-quality sheen.
- Cook rice 1-2 days in advance and refrigerate
- Prepare yum yum sauce up to 1 week ahead
- Mix hibachi sauce up to 3 days in advance
- Cut vegetables and chicken morning-of, refrigerate until cooking