Tender chicken, crisp vegetables, and chewy noodles cooked on a Blackstone griddle, all tossed in a savory soy-garlic-butter sauce. This hibachi-style chicken with noodles is easy to make at home and tastes better than takeout.
I’ve been using my Blackstone griddle non-stop this season for griddling, smoking, and grilling. This hibachi-style chicken became an instant favorite—so good we wanted to make it again the next day.
It exceeded my expectations and is now a regular weeknight option. The soy-garlic-butter sauce is the highlight, giving classic hibachi flavor without the restaurant price or wait.
Ingredients.
Soy Garlic Butter Sauce.
- Butter, salt, and pepper — softened butter works best; use your preferred variety.
- Garlic and ginger — fresh or paste from a tube both work and speed prep.
- Toasted sesame oil — a little goes a long way for authentic flavor.
- Soy sauce — low-sodium is recommended to control salt.
Hibachi.
- Chicken — boneless, skinless chicken thighs are juicy and forgiving, but chicken breasts can be used.
- Vegetables — zucchini and onion were used here; bell peppers, mushrooms, or broccoli are great alternatives.
- Yum Yum Sauce — optional for serving; store-bought works if you don’t have a homemade version yet.
- Noodles — traditional hibachi uses yakisoba, but udon, ramen, linguine, spaghetti, or bucatini all work.
Instructions.
Cook the noodles according to package directions until just al dente. Drain and rinse, then toss with a little sesame or neutral oil to prevent clumping.
Make the soy-garlic-butter sauce by stirring together soy sauce, softened butter, minced garlic, toasted sesame oil, grated ginger (or paste), and a pinch of salt and pepper. Adjust flavors to taste.
Cut zucchini and onion into roughly 2-inch pieces. Cut chicken into bite-sized cubes.
Preheat the griddle to around 375°F (medium on many griddles). If you can, set up two hot zones and one cooler zone by reducing heat on one side—this makes timing easier.
Gather all ingredients and tools so everything is within reach before you start cooking.
Add a little oil to the hot zone and spread the chicken out in a single layer. Season with salt and pepper and let it sear undisturbed for a few minutes to develop color.
Add oil to the center zone, then spread the vegetables. Season with salt and pepper and drizzle with a touch of toasted sesame oil. Stir and cook until vegetables are crisp-tender, about 3–4 minutes.
Move to the cooler zone, add a splash of oil, and spread the noodles to warm them through. Toss gently to separate strands.
Spoon about 1 tablespoon of the soy-garlic-butter sauce over the noodles and toss to coat. Then combine chicken, vegetables, and noodles on the griddle. Add the remaining sauce and stir to coat everything evenly.
Cook for another minute or two so the sauce thickens slightly and clings to the ingredients.
Serve immediately, with optional yum yum sauce on the side. This dish also works well served over rice if you prefer hibachi chicken with rice.
More Blackstone griddle recipes.
Recipe.
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Blackstone Hibachi Chicken
Ingredients
Soy Garlic Butter Sauce
- 3 tablespoons soy sauce
- 2 tablespoons butter softened
- 1 tablespoon garlic minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Hibachi
- 1 ½ pounds chicken thighs boneless, skinless, cut into 1-inch cubes
- 2 zucchini cut into 2-inch pieces
- 1 onion cut into 2-inch pieces
- ½ pound noodles yakisoba, udon, ramen, or pasta
- avocado oil (or neutral oil)
- toasted sesame oil
- Yum Yum Sauce (optional)
Instructions
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Cook noodles according to package instructions until just barely tender. Drain, rinse, and toss with a little oil to prevent sticking.
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Mix all sauce ingredients in a small bowl and adjust seasoning to taste.
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Preheat the griddle to medium (about 375°F). If possible, set one side lower to create a cooler zone.
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Add oil to the hot zone and sear the chicken, seasoned with salt and pepper, until browned on one side.
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Cook vegetables in the center zone with a bit of oil, seasoning, and a drizzle of sesame oil until crisp-tender.
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Flip the chicken and finish cooking both the chicken and vegetables until the chicken is done and vegetables are nicely colored, about 3 minutes more.
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Warm the noodles on the cooler zone with a little oil and a tablespoon of the sauce. Combine noodles, chicken, and vegetables, add remaining sauce, and cook 1–2 minutes until sauce thickens slightly.
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Serve immediately with yum yum sauce if desired.