Miso Chicken & Rice Bowl

Directions

1. 1

   Preheat your Blackstone griddle to medium-high heat (about 400°F). Set up zones for high heat, medium heat, and low heat.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Finish with sriracha, chili crunch, sesame oil, sesame seeds, pickled cucumber medley, and sliced green onions. Serve immediately.