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4
15 minutes
15 minutes
1.5–2 lbs boneless, skinless chicken thighs, thinly sliced
1 tsp garlic powder
½ tsp black pepper
½–¾ cup Bachan’s Sweet & Spicy Japanese BBQ Sauce
2 tbsp cornstarch
2 tbsp oil (plus more as needed)
2 cups broccoli florets
Salt, to taste
2 cups cooked white rice
In a large bowl, combine the sliced chicken, garlic powder, black pepper, and Bachan’s Sweet & Spicy sauce. Add the cornstarch and mix until the chicken is evenly coated.
Preheat your Blackstone griddle to medium-high heat and add a little oil.
Add the chicken to the griddle and cook, stirring occasionally, until fully cooked and slightly caramelized.
On the side of the griddle, add the broccoli with a little oil and a pinch of salt. Cook until tender but still slightly crisp.
Remove the chicken from the griddle once done.
Build your bowls by adding a base of white rice, then topping with broccoli and the cooked chicken.
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