Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cubed into 1-inch pieces
  • 1/2 cup (120ml) Teriyaki sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) neutral oil
  • 4 cups (600g) cooked jasmine rice, chilled overnight
  • 3 tbsp (42g) unsalted butter
  • 2 tbsp (30ml) neutral oil
  • 1 cup (150g) frozen peas and carrots, thawed
  • 1/2 cup (50g) white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp (30ml) soy sauce
  • 1 tsp (5g) sugar
  • 3 stalks green onion, thinly sliced
  • 1 tsp (5g) toasted sesame seeds

Instructions:

  1. Heat the Blackstone to medium high. Apply a thin layer of neutral oil across the entire surface. Note: This prevents the chicken from sticking during the initial sear.
  2. Spread the cubed chicken across the hot steel. Leave it alone for 3-4 minutes until a dark mahogany crust forms. Flip the pieces, drizzle with teriyaki sauce and sesame oil, and toss for another 2-3 minutes until the internal temp hits 165°F. Move the chicken to the cooler edge.
  3. Melt a tablespoon of butter in the center. Toss in the diced onions and sauté for 2 minutes until they look translucent.
  4. Stir in the minced garlic and the thawed peas and carrots. Cook for another 2 minutes until they are tender crisp and fragrant. Push them to the side with the chicken.
  5. Melt the remaining butter and neutral oil in the center. Add the chilled jasmine rice, pressing it down slightly. Fry for 3-5 minutes, tossing occasionally until the grains are toasted and separate.
  6. Drizzle the soy sauce and sprinkle the sugar over the rice. Stir quickly until the rice is evenly browned.
  7. Fold the vegetables and the teriyaki chicken back into the rice. Toss everything together for 2 minutes until steaming hot.
  8. Remove from heat and sprinkle with sliced green onions and toasted sesame seeds.