Description

This Blackstone Chicken Stir Fry is fast, flavorful, and full of crisp-tender veggies and juicy chicken, all tossed in a savory stir-fry sauce. Cooked hot and quick on the griddle, it’s a great way to feed a crowd with bold Asian-inspired flavors and easy cleanup!

Ingredients

Units Scale

For the Stir Fry:

1 1/2 lbs boneless, skinless chicken breasts or thighs, sliced thin

2 tbsp vegetable or sesame oil (divided)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup carrots, thinly sliced or shredded

1 small onion, sliced

2 cups cooked rice or noodles (for serving, optional)

Green onions and sesame seeds for garnish (optional)

For the Sauce:

1/4 cup low-sodium soy sauce

2 tbsp hoisin sauce

1 tbsp oyster sauce (or more hoisin if preferred)

1 tbsp rice vinegar or apple cider vinegar

1 tbsp honey or brown sugar

2 garlic cloves, minced

1 tsp grated fresh ginger (or 1/2 tsp ground ginger)

1 tsp cornstarch (optional, for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Prep sauce: In a small bowl, whisk together all sauce ingredients. Set aside.
Preheat Blackstone griddle: Heat to medium-high and add 1 tbsp oil.
Cook the chicken: Add sliced chicken to the hot griddle. Season lightly with salt and pepper. Cook for 5–7 minutes, flipping until fully cooked and golden brown. Push to one side of the griddle.
Cook the veggies: Add remaining 1 tbsp oil to the other side. Toss in broccoli, bell pepper, carrots, and onion. Stir frequently and cook for 4–6 minutes, until veggies are tender-crisp.
Combine & sauce: Mix chicken and veggies together. Pour sauce over everything and toss well to coat. Cook 1–2 more minutes until heated through and slightly caramelized.
Serve: Spoon over rice or noodles, and top with green onions and sesame seeds if desired.

Notes

For meal prep, chop everything ahead and store in containers until ready to cook.

Swap chicken for beef, shrimp, or tofu to mix it up.

Want heat? Add red pepper flakes or sriracha to the sauce.