Ingredients

Scale

For the Chicken & Marinade (Flavor Foundation):

- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Chicken breasts are leaner, while thighs are more flavorful and forgiving on the griddle. Both work wonderfully. Cut the chicken into bite-sized pieces, about 1-inch cubes, for even and quick cooking.

- 1/4 cup Soy Sauce (Low Sodium Recommended): Soy sauce forms the base of the marinade and stir fry sauce, adding umami and saltiness. Low sodium is preferred to control the overall salt level. Tamari (gluten-free soy sauce) or coconut aminos (soy-free, slightly sweeter) can be used as substitutes.

- 2 tablespoons Sesame Oil: Essential for authentic stir fry flavor, sesame oil adds a nutty aroma and richness. Toasted sesame oil is ideal for a more pronounced flavor, but use it judiciously as it can be strong.

- 2 tablespoons Rice Vinegar: Adds a touch of acidity to balance the flavors and tenderize the chicken. Apple cider vinegar or white wine vinegar can be used as substitutes in a pinch.

- 1 tablespoon Fresh Ginger, grated: Fresh ginger is crucial for its pungent, warm flavor. Use a microplane or fine grater to grate it easily. Ginger paste from a tube can also be used for convenience.

- 2 cloves Garlic, minced: Garlic provides a savory, aromatic base. Freshly minced garlic is best, but jarred minced garlic can also be used for convenience.

- 1 tablespoon Cornstarch: Cornstarch helps to tenderize the chicken and creates a slight coating that helps the sauce cling to the chicken during stir-frying. Arrowroot powder can be used as a gluten-free alternative.

- 1/2 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances the other flavors.

For the Stir Fry Vegetables (Colorful & Nutritious):

- 1 tablespoon Vegetable Oil or Canola Oil: For cooking the vegetables and chicken on the Blackstone griddle. These oils have a high smoke point, making them ideal for griddle cooking.

- 1 large Onion, sliced: Yellow or white onion works well, adding a foundational savory flavor. Slice it thinly for quick cooking on the griddle.

- 2 Bell Peppers (various colors), sliced: Bell peppers add sweetness, color, and crunch. Use a mix of colors (red, yellow, orange, green) for visual appeal and varied nutrients. Slice them into strips of similar size for even cooking.

- 2 cups Broccoli florets: Broccoli adds a hearty, cruciferous vegetable element. Cut the florets into bite-sized pieces. You can also use broccolini or Chinese broccoli (gai lan).

- 1 cup Carrots, julienned or thinly sliced: Carrots add sweetness and a satisfying crunch. Julienned carrots cook quickly and are visually appealing. Baby carrots, sliced thinly, are a convenient alternative.

- 1 cup Snow Peas or Sugar Snap Peas: Snow peas or sugar snap peas add a delicate sweetness and crispness. Trim the ends and remove any strings.

- Optional Vegetables: Feel free to customize with other stir fry-friendly vegetables like:
  - - Mushrooms (sliced): Shiitake, cremini, or white button mushrooms.
  - - Zucchini or Yellow Squash (sliced): Adds a mild flavor and soft texture.
  - - Baby Corn (halved or quartered): Adds sweetness and crunch.
  - - Water Chestnuts (sliced): Adds a unique crunch and mild flavor.
  - - Bok Choy or Napa Cabbage (chopped): Adds leafy greens.

For the Stir Fry Sauce (Flavorful & Savory):

- 1/2 cup Chicken Broth (Low Sodium): Chicken broth thins out the sauce and adds depth of flavor. Vegetable broth can be used for a vegetarian version.

- 1/4 cup Soy Sauce (Low Sodium, same as marinade): Reinforces the umami base of the sauce.

- 2 tablespoons Brown Sugar or Honey: Adds sweetness to balance the saltiness and acidity. Honey is not vegan. Maple syrup or agave nectar can be used as vegan alternatives.

- 1 tablespoon Sesame Oil (same as marinade): Enhances the nutty sesame flavor in the sauce.

- 1 tablespoon Cornstarch (same as marinade): Thickens the sauce to a glossy, stir fry consistency.

- 1 tablespoon Rice Vinegar (same as marinade): Adds a touch of acidity to brighten the sauce.

- 1 teaspoon Fresh Ginger, grated (same as marinade): Adds aromatic warmth to the sauce.

- 1 teaspoon Garlic, minced (same as marinade): Adds savory depth to the sauce.

- Optional: Red Pepper Flakes or Sriracha: For a touch of heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce.

For Serving (Optional Garnishes):

- Cooked Rice or Noodles: For serving the stir fry over. White rice, brown rice, jasmine rice, or egg noodles (if not vegetarian) or rice noodles are all good options.

- Sesame Seeds, toasted: For garnish, adding visual appeal and nutty flavor.

- Chopped Green Onions: For fresh garnish and mild onion flavor.

- Sriracha or Chili Garlic Sauce: For extra heat at the table, for those who like it spicy.

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Instructions

Step 1: Marinate the Chicken (At Least 30 Minutes, Ideally Longer)

1. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, cornstarch, and black pepper. Ensure the cornstarch is fully dissolved to avoid clumps.

1. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade. Toss to coat the chicken evenly, ensuring every piece is well covered.

1. Marinate Time: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For deeper flavor and more tender chicken, marinate for up to 4 hours, or even overnight in the refrigerator. Longer marinating times are especially beneficial for chicken breasts, which can tend to dry out if overcooked.

Step 2: Prepare the Vegetables and Sauce (While Chicken Marinates)

1. Prepare Vegetables: Wash and prepare all your vegetables. Slice the onion and bell peppers, cut the broccoli into florets, julienne or slice the carrots, and trim the snow peas. Keep all the prepared vegetables organized and ready to go.

1. Make the Stir Fry Sauce: In a small bowl or jar, whisk together the chicken broth, soy sauce, brown sugar (or honey), sesame oil, cornstarch, rice vinegar, grated ginger, and minced garlic. If using red pepper flakes or sriracha, add them to the sauce as well. Whisk until the cornstarch is dissolved and all ingredients are well combined. Set aside.

Step 3: Preheat and Prepare the Blackstone Griddle

1. Preheat the Griddle: Turn on your Blackstone griddle and preheat it to medium-high heat. You want the griddle surface to be hot enough to sear the chicken and vegetables quickly, but not so hot that they burn before cooking through. A temperature of around 350-400°F (175-200°C) is ideal.

1. Oil the Griddle: Once the griddle is hot, add about 1 tablespoon of vegetable oil or canola oil to the griddle surface. Use a spatula or paper towel to spread the oil evenly over the cooking area. This prevents sticking and promotes even cooking.

Step 4: Cook the Chicken on the Griddle

1. Add Chicken to Griddle: Carefully add the marinated chicken to the hot griddle in a single layer. Avoid overcrowding the griddle, as this can lower the temperature and steam the chicken instead of searing it. If necessary, cook the chicken in batches.

1. Sear and Cook Chicken: Let the chicken sear for 2-3 minutes per side without moving it, allowing it to develop a nice golden-brown crust. Then, stir and flip the chicken pieces and continue to cook until it is cooked through and no longer pink inside. Chicken is cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness if you are unsure.

1. Remove Chicken (Temporarily): Once the chicken is cooked through, remove it from the griddle and set aside in a clean bowl. Cover loosely to keep warm. You can wipe down the griddle surface with a spatula or paper towel if there are any browned bits left behind before adding the vegetables.

Step 5: Stir Fry the Vegetables on the Griddle

1. Add Vegetables to Griddle: Add another tablespoon of vegetable oil to the griddle surface if needed. Add the onions and bell peppers to the hot griddle. Stir fry them for 3-4 minutes, until they start to soften and become slightly tender-crisp.

1. Add Harder Vegetables: Add the broccoli and carrots to the griddle. Continue to stir fry for another 3-4 minutes, until these vegetables are also tender-crisp.

1. Add Softer Vegetables: Add the snow peas (or sugar snap peas) and any other softer vegetables you are using (like mushrooms, zucchini, etc.) to the griddle. Stir fry for just 1-2 minutes more, until they are heated through and still retain some crispness. You want the vegetables to be tender-crisp, not mushy.

Step 6: Combine Chicken, Vegetables, and Sauce on the Griddle

1. Return Chicken to Griddle: Return the cooked chicken to the griddle with the stir-fried vegetables.

1. Pour in Stir Fry Sauce: Pour the prepared stir fry sauce over the chicken and vegetables on the griddle.

1. Stir Fry and Thicken Sauce: Stir everything together to combine the chicken, vegetables, and sauce evenly. Continue to stir fry for 2-3 minutes, allowing the sauce to heat through, thicken, and coat the chicken and vegetables beautifully. The cornstarch in the sauce will activate in the heat and create a glossy, flavorful coating.

Step 7: Serve and Garnish (Enjoy Immediately!)

1. Serve Hot: Remove the Blackstone Chicken Stir Fry from the griddle and serve immediately over cooked rice or noodles.

1. Garnish (Optional): Garnish with toasted sesame seeds and chopped green onions for added flavor and visual appeal.

1. Offer Extra Sauce/Heat (Optional): Serve with extra soy sauce, sriracha, or chili garlic sauce on the side for those who want to adjust the flavor or spice level to their liking.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Fat: 15-25 grams
Carbohydrates: 20-30 grams
Fiber: 5-7 grams
Protein: 30-40 grams