Ingredients:

  • 2 lbs chicken breast, cubed into 1-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • Salt to taste
  • black pepper to taste
  • 2 cups zucchini, sliced into half-moons
  • 1 large white onion, diced
  • 1 cup carrots, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp soy sauce
  • 4 cups day-old chilled white rice
  • 3 large eggs, beaten
  • 3 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 stalks green onions, sliced
  • ½ cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp lemon juice

Instructions:

  1. Combine the cubed chicken with soy sauce, oil, garlic powder, and ginger in a bowl. Prepare the zucchini, onions, and carrots. Mix the garlic butter sauce (melted butter, minced garlic, soy sauce, and lemon juice) and store in a squeeze bottle.
  2. Preheat the griddle to medium-high (approx. 400°F). Apply a thin layer of oil to one side and spread the chicken in a single layer. Sear undisturbed for 3-4 minutes until a mahogany crust forms.
  3. While the chicken sears, place the zucchini, onions, and carrots on the other side of the griddle. Add butter and soy sauce, tossing frequently until tender-crisp.
  4. Push chicken and vegetables to the edges. Melt 3 tbsp of butter in the center and add chilled rice. Press down with a spatula to create a crispy bottom.
  5. Once the rice is steaming, pour beaten eggs over the top and fold in quickly. Drizzle with sesame oil and soy sauce, stirring until eggs are set.
  6. Drizzle the Signature Garlic Butter Sauce over the chicken and vegetables. Toss for 60 seconds before removing from heat.