30-Minute Blackstone Teriyaki Chicken
Ingredients
Teriyaki Sauce
-
⅓
cup
mirin
-
⅓
cup
soy sauce
-
¼
cup
water or chicken broth
-
2 ½
tablespoons
sugar
-
2
teaspoons
cornstarch
-
1 ½
teaspoons
fresh ginger
-
⅛
teaspoon
crushed red pepper flakes
Chicken and Vegetables
-
2
pounds
boneless skinless chicken thighs
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
1
tablespoon
avocado oil
-
1
red bell pepper
seeded and cut into strips
-
8
ounces
snap peas
For Finishing
-
1
tablespoon
sesame oil
-
1
tablespoon
sesame seeds
Instructions
- Combine all teriyaki sauce ingredients in a saucepan and cook over medium-low heat until thickened.
- Season chicken with salt and pepper, ideally letting it sit for some time before cooking.
- Preheat the griddle to medium heat and oil it well.
- Add chicken and vegetables to the griddle, drizzling with 3 tablespoons of the sauce.
- Cook for about 8 minutes, stirring occasionally, until the chicken is cooked through.
- Drizzle with sesame oil, stir well, and remove from heat.
- Serve with the remaining teriyaki sauce and sprinkle with sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
279
Total fat
9g
Total carbohydrates
16g
Total protein
32g
Sodium
1346mg
Cholesterol
144mg
You might also like