Griddle Teriyaki Chicken with Squash & Asparagus

Step-by-step instructions.

1. Start the rice and sauce

   Cook rice according to the package. In a small saucepan, combine soy sauce, water, sugar, vinegar, garlic, and ginger. Simmer 2 minutes, then stir in the cornstarch mixed with cold water. Simmer about 1 minute until lightly thickened. Keep this sauce separate from raw chicken.

2. Set up the griddle

   Preheat to medium-high with a lower-heat holding zone. Toss squash and asparagus with half the oil. Coat chicken with the remaining oil using a separate bowl and utensils.

3. Cook separately

   Spread chicken on one area of the griddle, leaving room between pieces. Cook 8–12 minutes, turning regularly, until the largest pieces reach 165°F. On a separate area, cook vegetables 6–10 minutes until tender-crisp and browned, using clean utensils. Keep cooked vegetables on the cooler zone as needed.

4. Glaze gently

   Lower the heat. Toss the fully cooked chicken and vegetables with enough warm teriyaki sauce to coat, for about 1 minute. Keep it moving so the sugar does not scorch.

5. Serve over rice

   Spoon over hot rice and add extra sauce to taste. For a larger batch, cook in rounds rather than crowding the griddle.