Hibachi Chicken and Rice on Blackstone

Ingredients

4 cups cooked Riceland Long Grain White Rice

1 lb. chicken breast (cut into ~2" cubes)

1 cup carrots, thinly sliced (the pre-cut crinkle cut slices are perfect)

1 sweet onion, diced

1 head of broccoli (cut into florets)

2 zucchini, diced

16 oz. mushrooms, halved

4 eggs

2 Tbsp. avocado oil

4 cloves garlic, minced & separated

1 tsp. minced ginger

1/4 cup + 2 Tbsp. teriyaki sauce

Soy sauce

1 Tbsp. Worcestershire sauce

1/2 tsp. black pepper

8 Tbsp. unsalted butter, melted

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Preparation

1. DAY BEFORE: Cook rice according to package directions. Once cooked, fluff rice to separate and refrigerate overnight loosely coved with towel or plastic wrap.
2. Placed cubed raw chicken into gallon ziplock bag and add 1 clove garlic, ginger, 1/4 cup teriyaki sauce, 3 Tbsp. soy sauce, Worcestershire sauce and pepper. Refrigerate and let marinate for at least 8 hours.
3. Mix melted butter and remaining 3 garlic cloves and mix well.
4. Turn Blackstone to medium-low heat and add avocado oil (squirt bottle). Add carrots, onion, broccoli, zucchini and mushrooms. Saute until soft, about 7-10 minutes. (Add water and cover with a bowl to steam veggies quicker)
5. Once softened, add 2 Tbsp. garlic butter, scoop vegetables together and move to one side of the grill.
6. Remove chicken from marinade and place on grill. Turn chicken every 3-5 minutes to make sure that all sides are browned, periodically spreading garlic butter on chicken.
7. Scoop chicken and place on opposite side of grill from veggies.
8. Pour cooked rice on grill. Make a hole in the middle of rice and add eggs. Mix well until egg is fully cooked and incorporated into rice.
9. Add 2 Tbsp. teriyaki sauce and 2 Tbsp. soy sauce to rice and mix.
10. Plate and enjoy!

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