Use your Blackstone (or your favorite griddle) to make this quick, easy, and delicious chicken stir fry! Loaded with veggies and perfectly cooked chicken, it's a family favorite!
I officially declare this summer, the summer of my Blackstone! I love how quick and easy everything is on a griddle, plus no pots and pans to clean and no messy stove.
Starting this summer off right with a favorite stir fry, modified just a bit for this chicken griddle recipe.
Chicken, broccoli, and red bell peppers with an easy sauce served over rice, everyone loves it!
Ingredients.
Just a quick note on ingredients. This recipe (and a lot of stir fries) calls for ½ cup of chicken broth. I got so tired of buying the big cartons of chicken broth and using just a bit of them and then finding them weeks later in the back of the fridge.
Then I discovered Souper Cubes - I'll link to them in the recipe card. I have two sizes, one that uses 1 cup and ½ cup measurements and one that uses ½ cup and ¼ cup measurements.
I was able to pop out ½ cup of broth and put the rest back in the freezer. No more wasted broth in this house!
Instructions.
Begin by making the quick marinade for the chicken. Whisk together oil, soy sauce, and cornstarch in a bowl large enough to hold the chicken.
Cut the chicken into bite-size pieces. I like to use boneless, skinless chicken thighs because they have more flavor and don't dry out like chicken breasts, but you can use chicken breasts. Place the chicken in the marinade and toss to coat. You don't have to let it marinate for long, you can continue cooking, but I like to let it rest in the fridge for a couple of hours, just long enough for the chicken to pick up some flavor from the soy sauce.
In another small bowl, whisk together the chicken broth, soy sauce, cornstarch, and sesame oil.
While the chicken is marinating in the fridge, or coming to room temp, cut the broccoli and bell peppers into a medium dice.
In a small skillet over medium heat, toast the sesame seeds. Keep a watch on it because they can go from golden to burned quickly. Since I use a cast iron skillet that holds heat, I usually turn it off as soon as a few of the seeds are golden and the rest will finish toasting in the residual heat of the skillet.
When you're ready to cook, bring the chicken out to let it come closer to room temperature if you had it refrigerated.
Everything goes quickly on a griddle, I like to preheat it at about medium-high or around 400-450°f. I use an infrared thermometer to double check my temp.
For this, I had the left burner the hottest, the middle burner lower and the right burner on low. As things cook, I can slide them over the cooler section to just keep warm.
Once the griddle comes up to temp, spread a little oil on the hottest section. I like to use avocado oil because of it's high smoke point. Add the chicken and spread it around. Cook undisturbed for a minute or two to get some nice browning, then toss it around.
Depending on hot your griddle is, the chicken should take about 3-4 minutes. You can use a probe to temp a piece, you want it to be around 160-165°f. Then move it over to the cooler part of the grill, while you start the broccoli and bell peppers.
Add a little more oil and spread out the broccoli and bell pepper on the hottest part of the grill. You can squirt a little water on it to create some steam to help make the vegetables crisp tender. Cook the vegetables to your desired level of tenderness, I stir fried mine for about 2-3 minutes, tossing them frequently.
Once the vegetables are you desired level of tenderness, mix them with the chicken in the middle of the griddle.
Combine everything together, stir your sauce, and pour it over. Stir fry for another 2-3 minutes to thicken the sauce.
To serve: serve over rice and top with the toasted sesame seeds.
This was so good! I loved using the Blackstone griddle instead of my wok inside the house. I'm able to use a much higher heat, without worrying about it creating so much smoke in the house, plus no greasy splatters on the stove.
You can make it even quicker by doing the vegetables and the chicken and the same time, I like to focus on one thing, but it's entirely up to you!
More smoker, griddle, and grill recipes.
Recipe.
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Blackstone Chicken Stir Fry
Ingredients
Chicken
- 1 ½ pounds chicken thighs boneless, skinless, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
Sauce
- ½ cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon corn starch
- 2 teaspoons sesame oil
- 1 teaspoon chili garlic sauce
Vegetables and toppings.
- 1 pound broccoli cut into 1 inch florets
- 1 red bell pepper cut into 1 inch pieces
- 1 tablespoon sesame seeds toasted
For cooking.
Instructions
- Toss the chicken with the vegetable oil, soy sauce, and cornstarch. If possible allow to marinate in the fridge for a couple of hours.
- Whisk together the sauce ingredients and prep the vegetables.
- Heat the griddle to around 400-425°f. This is medium-high on my griddle. If you have two other burners you can heat them to a lower temp.
- Squeeze or pour some oil on the hot part of the grill, enough to coat the area, so that all of the chicken will be in the oil. Spread it around and then add the chicken. Spread the chicken out and cook for 3-4 minutes or until cooked through.
- You can move the chicken to a cooler part of the griddle, add more oil and add the broccoli and bell pepper to the griddle. You can squirt a little water on the vegetables to create some steam and help them cook evenly. Toss and stir around for about 2-3 minutes.
- Combine the chicken and the vegetables, whisk the sauce to recombine and pour over the chicken and vegetables. Cook for about 2-3 more minutes or until the suace is thickened.
Roz says
Making tonight. I did order the digital thermometer from Amazon what do I do to make sure you get your credit ??
Pam Greer says
If you ordered through my link, I'll get credit.