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4-5
5 minutes
15 minutes
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
Preheat your Blackstone griddle in two zones: one to high heat and the other to medium heat.
Pat dry the ribeye steak with a paper towel. Lightly coat with olive oil and season generously with kosher salt, coarse black pepper, and garlic powder. Repeat this process with the chicken thighs.
Place the steak on the high-heat zone and the chicken on the medium-heat zone. Cook the steak to medium-rare, then remove it to rest. Once rested, slice it into medium-sized cubes. Cook the chicken until done, remove it to rest, and dice it into small cubes.
While the chicken is cooking, add the diced bell peppers and onion to the medium-heat zone near the chicken. Drizzle a small amount of olive oil over the vegetables and season with salt and pepper.
In a medium mixing bowl, combine the soy sauce, garlic powder, ground ginger, crushed red pepper, vinegar, bourbon, and the cornstarch slurry. Mix well and set aside.
Once the chicken and steak are done, rested, and diced, add them back to the medium-heat zone of the griddle. Pour about 70% of the sauce over the meat and vegetables. Toss everything together and allow the sauce to reduce, adding more sauce gradually until all the sauce is used. You want a nice reduced glaze coating everything.
When the sauce has reduced, it's time to plate. Serve on a large platter along with your choice of rice and enjoy!
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