2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
2 tbsp Bachan’s Miso BBQ Sauce
1 tbsp soy sauce
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
1 tbsp oil
1 tsp sesame oil
2 cups instant jasmine rice
1 cup water
1 tbsp butter (optional)
2 cups bean sprouts
1½ cups shaved carrots
12–16 shishito peppers
2 green onions, sliced (whites and greens separated)
2 tbsp oil
Salt and pepper, to taste
4 large eggs
2 tbsp sriracha
2 tbsp chili crunch
1 tsp sesame oil
1 tbsp sesame seeds
½ cup pickled cucumber medley
Sliced green onion, for garnish
Directions
Preheat your Blackstone griddle to medium-high heat (about 400°F). Set up zones for high heat, medium heat, and low heat.
Season the chicken with garlic powder, salt, and pepper. Add oil to the griddle and spread the chicken into a single layer. Let it sear undisturbed to develop a crust, then flip and cook for a total of 6–8 minutes until nearly cooked through. Add Bachan’s Miso BBQ Sauce and soy sauce, tossing until evenly coated and caramelized. Finish with sesame oil and move to a warm zone.
Add oil to the vegetable zone. Cook the shishito peppers until blistered and charred. Sauté the carrots until tender-crisp, then quickly cook the bean sprouts, keeping a slight crunch. Season lightly with salt, pepper, and a splash of soy sauce. Stir in the green onion whites at the end.
Add instant rice, water, and butter (if using) to an aluminum pan or low-heat area of the griddle. Cover with a basting dome and steam for 5–7 minutes, fluffing occasionally until heated through.
Lower the heat to medium-low (about 300°F). Lightly oil the surface and cook the eggs to your preferred doneness. Season lightly with salt and pepper.
To assemble, add rice to serving bowls and top with the miso chicken. Arrange the carrots, bean sprouts, and shishito peppers around the bowl, then top with a fried egg.
Finish with sriracha, chili crunch, sesame oil, sesame seeds, pickled cucumber medley, and sliced green onions. Serve immediately.
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