If you’ve only ever had sizzlers at restaurants, this chicken sizzler is going to be a really fun recipe to try at home. Trust me, it tastes just as good, and your kitchen is going to smell incredible.
This chicken sizzler recipe has everything you love about a restaurant sizzler, the herb rice, the sautéed veggies, the roasted chicken, and a garlic pepper sauce that sizzles and smokes the moment it hits the hot plate. It looks impressive and sounds like a lot of work, but once you break it down, each component is actually really simple on its own.
The whole thing takes about 45 minutes, and most of that is just prepping everything so it all comes together at the end. If you want to take your sizzler even further, our creamy parmesan mushroom sauce makes an incredible addition to the plate, and don’t forget to add our potato wedges on the side for the full restaurant experience.
Ingredients for Chicken Sizzler
Chicken Breast: Boneless, cut into 3 pieces. Marinated for 25-30 minutes before cooking.
Chicken Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.
Garlic Pepper Sauce: Onions, celery, garlic, coriander stems, sriracha or red chilli sauce, soy sauce, vegetable stock, crushed pepper, sugar, and cornflour slurry.
Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.
Vegetables: Broccoli, beans, carrots, and cabbage
Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.
Potato Wedges: Fried, served on the plate alongside everything else.
Butter & Oil: Used across different components for cooking and flavour.
Frequently Asked Questions
Two possible reasons. Either the sizzler plate wasn’t heated long enough, or the sauce wasn’t hot enough when you poured it. The plate needs to be smoking hot, which takes a good 5-7 minutes on high heat. And the sauce has to be at a rolling boil when it hits the plate. If either one has cooled down, you won’t get the sizzle.
You can serve all the same components on a regular plate and it’ll taste just as good. You just won’t get the sizzling and smoking effect. If you want to get close, heat a cast iron skillet or a thick bottomed pan until it’s very hot, transfer everything onto it, and pour the boiling sauce at the table. It won’t be exactly the same, but you’ll get some sizzle.
Pretty much any vegetable that holds up well when blanched and sautéed. Broccoli, beans, carrots, baby corn, bell peppers, zucchini, and asparagus all work. The key is to cut them into similar-sized pieces so they cook evenly, and always blanch them first so they’re not raw on the plate.
Richa’s Top Tips
- Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Make sure it’s on high heat for a good 5-7 minutes before you start assembling.
- The garlic pepper sauce must be boiling hot when you pour it. If the sauce has cooled down even a little, it won’t sizzle or smoke when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
- Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
- Prep everything before you start assembling. Once you place the sizzler plate on the wooden base, things move very fast. If any component isn’t ready, the plate will cool down and you’ll lose the sizzle. Have everything cooked, plated, and within arm’s reach before you begin.
- Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.
Storage Tips
- In the fridge: Store each component separately in airtight containers for up to 2 days. The garlic pepper sauce, herb rice, sautéed veggies, mushrooms, and roasted chicken all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
- Freezing: The garlic pepper sauce freezes well for up to two weeks. The rest of the components are best made fresh, as the vegetables lose their crunch and the chicken dries out after freezing.
- Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.
Serving Ideas
A sizzler chicken is a complete meal on its own, but if you want to make it feel like a full restaurant experience:
- Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
- With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. They also taste great dipped in the garlic pepper sauce.
- End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.
Customisation Ideas
- Make it vegetarian: Swap the chicken for marinated paneer or thick tofu slices. Use the same marinade and roast them in a hot pan until golden. The garlic pepper sauce works just as well with both.
- Switch up the rice: Try egg fried rice or basil fried rice instead of the herb rice for a different flavour base.
- Add prawns: Marinate and cook some prawns alongside the chicken for a surf and turf style sizzler. They cook fast, so add them to the plate right at the end.
Did You Know?
The sizzler was invented in India. Unlike most Western-influenced dishes that came to India from abroad, the sizzler actually originated in Mumbai in the 1960s. A restaurateur named Merwan Irani at Café Naaz on Malabar Hill is widely credited with creating the first sizzler plate. He was inspired by the Japanese teppanyaki style of cooking on hot plates but adapted it for Indian restaurants with local ingredients and sauces. From Mumbai, the concept spread across India and eventually to Southeast Asia.
If your family loves sizzlers as much as mine does, save yourself a trip to the restaurant and make this at home. The food tastes just as good, the sizzle is just as dramatic, and you get to eat in your pyjamas. Tag me on Instagram @my_foodstory when you try it.
Chicken Sizzler
Ingredients
Garlic pepper sauce
- 2 teaspoons sunflower or any neutral cooking oil
- 1 ½ tablespoons finely chopped onions
- 2 teaspoons minced celery
- 2 tablespoons minced garlic
- 2 teaspoons finely chopped coriander stems
- 1 teaspoon sriracha or red chilli sauce
- 2 teaspoons light soy sauce
- 1 cup vegetable stock
- 1 teaspoon garlic paste
- 2 teaspoons pepper crushed
- ½ teaspoon sugar
- ½ tablespoon corn flour mixed in ¼ cup water
Chicken marinade
- 220 grams boneless chicken breast cut into 3 pieces
- 1 ½ teaspoons ginger garlic paste
- ¼ teaspoon salt
- ½ teaspoon pepper crushed
- 1 teaspoon green chilli sauce
- 1 teaspoon light soy sauce
Herb rice
- ½ tablespoon butter
- 1 teaspoon grated garlic
- ¾ cup cooked rice
- ¼ teaspoon salt
- 2 tablespoons chopped spring onion greens
Other
- 6-8 florets of broccoli
- 8 beans cut into 2
- 2 carrots cut into 2 inch strips
- 2 cups water
- ½ teaspoon salt divided
- 1 tablespoon sunflower or any neutral cooking oil
- 1 ½ tablespoons butter
- 1 small onion cut into rings
- ½ cup halved mushrooms shiitake, shimeji
- 4-5 cabbage leaves cut into ½ inch wide strips
- 7-8 fried potato wedges
Instructions
Marinating chicken
- Add all the ingredients for marinade to a bowl, mix well and set aside for the chicken to marinate for 25-30 minutes.
Herb rice
- Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few seconds till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.
Sauteeing veggies
- Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
- Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
- Sauteeing mushrooms: Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.
Roasting chicken
- Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated chicken and fry on medium for 3-4 minutes till they are roasted well.
Garlic pepper sauce
- Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add salt, sugar, pepper, ketchup, vinegar, sriracha, soy sauce, stir and cook on medium for a few seconds till it sizzles. Add stir well, bring to a boil and simmer for 4-5 minutes. Mix cornflour slurry and add to the pot while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy.
Making of Sizzler
- Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted chicken on top of veggies, add mushrooms on top of chicken, pour the boiling hot garlic pepper sauce (refer note 4) on top of the chicken & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke, serve immediately.
Notes
- You may add any veggies, mushrooms of your choice in the sizzler.
- Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
- Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
- Garlic pepper sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect.
Nutrition
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