Blackstone Griddle Chicken Stir Fry
A quick and healthy chicken stir fry made on the Blackstone griddle, featuring vibrant vegetables and a bold sauce.
Ingredients
For the Stir Fry
- 3 pieces boneless chicken breasts, diced into 1-inch pieces (Pat the chicken dry with paper towels for better browning.)
- 2 cups broccoli florets (Fresh is best; frozen works too.)
- 1 piece yellow bell pepper, cut into 1-inch pieces (Uniform pieces ensure even cooking.)
- 1 piece red bell pepper, cut into 1-inch pieces (Remove seeds for milder flavor, if preferred.)
- 1/2 cup shredded carrots (Pre-shredded options save time.)
- 2 teaspoons minced garlic (Add near the end to prevent burning.)
- 1/2 teaspoon ground ginger (Fresh grated ginger can be used for brighter flavor.)
- 2 tablespoons avocado oil (Good for high heat.)
- 2 tablespoons sesame seeds (Toast for extra aroma, optional.)
For the Sauce
- 1/2 cup chicken broth (Low-sodium recommended.)
- 1/4 cup soy sauce (Use gluten-free tamari if needed.)
- 2 tablespoons honey (Maple syrup can be a vegan substitute.)
- 1 tablespoon cornstarch (Mix with broth to avoid lumps.)
Instructions
Preparation
- Preheat the Blackstone griddle to medium-high heat, about 400°F.
- In a bowl, whisk together chicken broth, soy sauce, honey, and cornstarch to make the stir-fry sauce and set aside.
- Spread avocado oil on the griddle and create two cooking zones: one for veggies and one for chicken.
Cooking
- Add broccoli and shredded carrots to one side of the griddle and cook for 2–3 minutes, stirring occasionally.
- Place diced chicken on the other side, season with salt and pepper, and cook for 3–5 minutes until browned.
- Add bell peppers to the vegetables and cook for 1–2 minutes until slightly tender.
- Combine chicken and vegetables, adding minced garlic and ground ginger, cooking for about 1 minute until fragrant.
- Pour the prepared sauce over the mixture and toss everything together.
- Cook for another 1–2 minutes until sauce thickens and coats the chicken and vegetables.
Serving
- Serve hot over rice and finish with sesame seeds.
Notes
Store leftovers for up to 3 days in an airtight container. Reheat gently with water or broth. For freezing, cool completely and store for up to 2 months.