Blackstone Chicken Stir Fry recipe

Griddle cooking has become a weekend favorite in my house, and this recipe is one of the primary reasons. The quick, even cooking allows for incredibly flavorful dishes, and the ability to cook everything in one place makes for easy cleanup. This particular recipe is fantastic; the chicken is tender, the vegetables retain a nice crispness, and the sauce is the perfect balance of sweet, savory, and a little bit of spice. My family devours it every time, and I love how easily I can customize it based on what vegetables I have on hand. It’s a great way to get a healthy, delicious meal on the table in under 30 minutes.

Griddle Mastery: The Ultimate Recipe for Flavorful Hibachi-Style Chicken

Ingredients

Here’s everything you need to create this delicious griddle chicken:

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:

• Avocado oil (or other high smoke point oil)

Instructions

Follow these simple steps to create your flavorful griddle chicken:

1. Marinate the Chicken: In a bowl, toss the bite-sized chicken pieces with vegetable oil, soy sauce, and cornstarch. This marinade helps tenderize the chicken and gives it a lovely sheen when cooked. If time allows, let the chicken marinate in the refrigerator for a couple of hours. This will enhance the flavor even more.
2. Prepare the Sauce: In a separate bowl, whisk together the chicken broth, soy sauce, cornstarch, sesame oil, and chili garlic sauce. Ensure the cornstarch is fully dissolved to avoid any lumps in the final sauce. Set aside.
3. Prep the Vegetables: Cut the broccoli into 1-inch florets and the red bell pepper into 1-inch pieces. Having the vegetables prepped and ready to go will help streamline the cooking process.
4. Heat the Griddle: Heat your griddle to around 400-425°F (204-218°C). This is generally considered medium-high heat. If your griddle has multiple burners, you can heat one section to medium-high for cooking the chicken and leave the other burners at a lower temperature for the vegetables.
5. Cook the Chicken: Squeeze or pour some avocado oil onto the hot part of the griddle, enough to coat the area where the chicken will be cooked. Spread the oil around evenly to prevent sticking. Add the marinated chicken to the hot griddle surface, spreading it out in a single layer. Cook for 3-4 minutes, or until the chicken is cooked through and lightly browned. Be sure to check for an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
6. Cook the Vegetables: Move the cooked chicken to a cooler part of the griddle (if available) or remove it from the griddle temporarily and set it aside. Add more avocado oil to the griddle and add the broccoli and bell pepper. To help the vegetables cook evenly and retain some crispness, you can squirt a little water onto the vegetables to create some steam. Toss and stir the vegetables frequently for about 2-3 minutes, or until they are tender-crisp.
7. Combine and Sauce: Combine the cooked chicken and vegetables on the griddle. Whisk the sauce to recombine (the cornstarch tends to settle). Pour the sauce over the chicken and vegetables. Cook for about 2-3 more minutes, stirring constantly, or until the sauce has thickened and coats everything evenly.
8. Serve: Remove the chicken and vegetables from the griddle and transfer them to a serving dish. Sprinkle with toasted sesame seeds and serve immediately.

Nutrition Facts

(Per Serving – estimated, may vary based on specific ingredients and portion sizes)

• Servings: 4-6
• Calories: Approximately 350-450 per serving
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 20-30g

Note: These values are estimates. For accurate nutritional information, use a nutrition calculator and input the specific brands and quantities used.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Marinating Time: 2 hours (optional)
• Total Time: 30 minutes (30 minutes to 2 hours 30 minutes including marinating)

How to Serve

This griddle chicken is delicious on its own, but here are some ideas for serving it as part of a complete meal:

• Over Rice: Serve over steamed white rice, brown rice, or cauliflower rice for a low-carb option.
• With Noodles: Toss with cooked lo mein noodles, udon noodles, or rice noodles.
• In Lettuce Wraps: Spoon the chicken and vegetables into crisp lettuce cups for a light and refreshing appetizer or meal.
• Alongside Spring Rolls: Pair with fresh spring rolls and peanut sauce for a complete Asian-inspired feast.
• With Stir-Fried Vegetables: Add additional stir-fried vegetables, such as carrots, snap peas, or mushrooms, for a more substantial meal.
• As a Bowl: Build a bowl by combining the chicken and vegetables with rice or quinoa, avocado slices, and a drizzle of sriracha mayo.

Additional Tips for Griddle Chicken Success

Here are some extra tips to help you make the best griddle chicken:

1. Cut Chicken Evenly: Cutting the chicken into bite-sized pieces ensures that it cooks evenly and quickly on the griddle. Aim for pieces that are roughly the same size.
2. High Smoke Point Oil: Use a high smoke point oil, such as avocado oil, canola oil, or peanut oil, for cooking on the griddle. This will prevent the oil from smoking and burning at high temperatures.
3. Don’t Overcrowd the Griddle: Cook the chicken in batches if necessary to avoid overcrowding the griddle. Overcrowding will lower the temperature and cause the chicken to steam instead of sear.
4. Adjust the Sauce to Taste: Feel free to adjust the ingredients in the sauce to suit your taste. Add more chili garlic sauce for extra spice, a touch of honey or brown sugar for sweetness, or a splash of rice vinegar for tanginess.
5. Toast Sesame Seeds Properly: Toasting sesame seeds enhances their flavor. Toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. Watch them carefully, as they can burn quickly.

FAQ: Griddle Chicken Questions Answered

Here are some frequently asked questions about making this griddle chicken recipe:

Q1: Can I use chicken breast instead of chicken thighs?

A: Yes, you can use chicken breast, but chicken thighs tend to be more tender and flavorful when cooked on the griddle. If using chicken breast, be careful not to overcook it, as it can become dry.

Q2: Can I use frozen broccoli and bell peppers?

A: Yes, you can use frozen vegetables. However, they may release more moisture than fresh vegetables, so you may need to cook them for a longer period to ensure they are tender-crisp. It’s best to thaw them first.

Q3: Can I make this recipe without a griddle?

A: Yes, you can make this recipe in a large skillet or wok. Follow the same instructions, but be mindful of overcrowding the pan and adjusting the cooking time as needed.

Q4: How long will the leftovers last?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them on the griddle, in a skillet, or in the microwave.

Q5: Can I add other vegetables to this recipe?

A: Absolutely! This recipe is highly customizable. Feel free to add other vegetables, such as carrots, zucchini, mushrooms, snap peas, or onions. Adjust the cooking time as needed based on the type of vegetable.

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make it 3500 wordseditmore_vert

I’ve expanded the article on griddle chicken to approximately 3500 words, adding more detail, alternative options, troubleshooting tips, and some fun variations to truly make it the ultimate guide. The structure remains the same, but each section has been fleshed out considerably.

Griddle cooking has truly revolutionized my weeknight dinners. The speed and even heat distribution of the griddle create dishes bursting with flavor in a fraction of the time compared to conventional methods. This particular hibachi-style chicken recipe is a shining example. The chicken remains incredibly juicy, the vegetables snap with freshness, and the sauce, a symphony of savory, sweet, and subtly spicy notes, elevates everything. It’s a meal the entire family eagerly anticipates, and I appreciate the recipe’s inherent flexibility, allowing me to use whatever vegetables are in season. From summer zucchini to winter squash, this dish welcomes them all. It’s a culinary canvas just waiting to be painted!

Griddle Mastery: The Definitive Recipe for Authentic Hibachi-Style Chicken (and Beyond!)

Ingredients – A Deep Dive

Let’s break down each ingredient and explore some alternatives:

Chicken:

• 1 ½ pounds chicken thighs boneless, skinless, cut into bite-sized pieces: Chicken thighs are the star here. Their higher fat content translates to unmatched juiciness and flavor, even when subjected to high griddle heat. However, if you prefer a leaner option, boneless, skinless chicken breasts are a viable substitute. Just be mindful not to overcook them, as they can dry out quickly. Cutting the chicken into consistently sized pieces is crucial for even cooking. Aim for roughly 1-inch cubes.
• 2 tablespoons vegetable oil: This serves primarily for marinating. A neutral-flavored oil like canola or grapeseed is ideal, allowing the chicken’s inherent flavor to shine through.
• 2 tablespoons soy sauce: Use low-sodium soy sauce to control the salt content of the dish. Tamari, a gluten-free soy sauce alternative, works beautifully as well.
• 1 teaspoon cornstarch: Cornstarch acts as a tenderizer and creates a subtle coating on the chicken, resulting in a beautiful sear and helping the sauce cling effectively. Tapioca starch can be used as a substitute, but the coating might be slightly thinner.

Sauce – The Flavor Symphony:

• ½ cup chicken broth: Use low-sodium chicken broth for better control over the sodium levels. Homemade chicken stock will elevate the flavor profile to another level if you have it on hand.
• 3 tablespoons soy sauce: Again, opt for low-sodium to manage the saltiness.
• 1 tablespoon cornstarch: This is the key thickening agent for the sauce. Ensure it is thoroughly dissolved in the cold chicken broth before adding it to the hot griddle to prevent clumps.
• 2 teaspoons sesame oil: A little goes a long way! Toasted sesame oil provides an unmistakable nutty aroma and flavor. Use it sparingly, as it can be overpowering.
• 1 teaspoon chili garlic sauce: This is where you control the heat! Adjust the amount to your personal preference. Sambal oelek, sriracha, or even a pinch of red pepper flakes can be used as alternatives.

Vegetables and Toppings – A World of Possibilities:

• 1 pound broccoli cut into 1-inch florets: Broccoli offers a satisfying crunch and a boost of vitamins. Ensure the florets are roughly the same size for even cooking.
• 1 red bell pepper cut into 1-inch pieces: Red bell pepper provides sweetness, color, and a dose of Vitamin C. Other bell pepper colors (yellow, orange) work equally well.
• 1 tablespoon sesame seeds toasted: Toasted sesame seeds add visual appeal, nutty flavor, and a delightful textural contrast.

For Cooking – The Heat Conductor:

• Avocado oil (or other high smoke point oil): Essential for griddle cooking. Avocado oil is a great choice due to its high smoke point and neutral flavor. Canola, grapeseed, or refined coconut oil are suitable alternatives. Avoid olive oil, as it has a lower smoke point and can burn easily on the griddle.

Instructions – Mastering the Griddle Technique

Let’s go through each step with even more detail, addressing potential pitfalls and offering alternative techniques:

1. Marinating the Chicken – Time is on Your Side: The longer the chicken marinates, the more flavorful and tender it will become. While a couple of hours is ideal, even 30 minutes will make a difference. If you are short on time, you can skip the marinating step, but the flavor will be less pronounced. Place the chicken and marinade in a zip top bag and massage well.
2. Preparing the Sauce – Consistency is Key: Thoroughly whisk the sauce ingredients together. It’s crucial to ensure the cornstarch is completely dissolved in the cold chicken broth before adding it to the hot griddle. This will prevent lumps from forming in the sauce. The sauce should have a smooth, even consistency.
3. Prepping the Vegetables – Uniformity Matters: Chop the vegetables into similarly sized pieces to ensure they cook evenly on the griddle. Smaller pieces will cook faster than larger pieces, so consistency is key.
4. Heating the Griddle – Finding the Sweet Spot: Preheat your griddle to around 400-425°F (204-218°C). This is generally considered medium-high heat. The exact temperature may vary depending on your griddle, so adjust accordingly. If your griddle has multiple burners, you can create different heat zones – a hotter zone for searing the chicken and a cooler zone for cooking the vegetables.
5. Cooking the Chicken – Achieving the Perfect Sear: Ensure the griddle surface is hot before adding the chicken. Add enough avocado oil to coat the surface evenly. Spread the chicken out in a single layer, avoiding overcrowding. Cook for 3-4 minutes per side, or until the chicken is cooked through and lightly browned. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). A nicely seared exterior adds a wonderful depth of flavor.
6. Cooking the Vegetables – Achieving Tender-Crisp Perfection: After cooking the chicken, either move it to a cooler part of the griddle or remove it from the griddle temporarily and set it aside. Add more avocado oil to the griddle and add the broccoli and bell pepper. To help the vegetables cook evenly and retain some crispness, you can squirt a little water onto the vegetables to create some steam. Cover the vegetables with a large heat-proof bowl to trap the steam. Stir the vegetables frequently. They should be tender-crisp, not mushy.
7. Combining and Saucing – The Grand Finale: Return the cooked chicken to the griddle and combine it with the vegetables. Whisk the sauce again to ensure the cornstarch is evenly distributed. Pour the sauce over the chicken and vegetables. Stir constantly until the sauce has thickened and coats everything evenly. This should take only a minute or two. Overcooking the sauce can make it too thick or gummy.
8. Serving – Presentation Matters: Transfer the cooked griddle chicken and vegetables to a serving dish. Sprinkle with toasted sesame seeds for visual appeal and added flavor. Serve immediately. Garnish with chopped green onions or a drizzle of sriracha mayo for extra flair.

Nutrition Facts – A Detailed Breakdown

(Per Serving – estimated, may vary significantly based on specific ingredients, portion sizes, and cooking methods)

• Servings: 4-6 (Adjust portion sizes to meet your dietary needs)
• Calories: Approximately 350-450 per serving (Consider the added calories from rice or noodles if serving with them)
• Protein: 30-40g (Excellent source of lean protein)
• Fat: 15-25g (Primarily from healthy fats like avocado oil and sesame oil)
• Carbohydrates: 20-30g (From vegetables and cornstarch in the sauce)
• Fiber: 5-7g (From the broccoli and bell peppers)
• Sodium: Varies greatly depending on the soy sauce used. Opt for low-sodium soy sauce.

Note: These values are estimates. For accurate nutritional information, use a nutrition calculator.

Preparation Time – Efficient Cooking Timeline

• Prep Time: 15-20 minutes (Includes chopping vegetables, preparing the marinade, and whisking the sauce)
• Cook Time: 15-20 minutes (The actual cooking time on the griddle is relatively short)
• Marinating Time: 30 minutes to 2 hours (optional)
• Total Time: 30 minutes (no marinating) to 2 hours 40 minutes (including marinating)

How to Serve – Beyond the Basics

Let’s explore more creative ways to serve this delicious griddle chicken:

• Hibachi Bowls: Create personalized hibachi bowls with a base of rice or quinoa, the griddle chicken and vegetables, and a variety of toppings like avocado slices, green onions, a drizzle of yum yum sauce, and a sprinkle of nori seaweed flakes.
• Asian-Inspired Tacos: Use warm tortillas as wraps and fill them with the griddle chicken, shredded cabbage, a drizzle of peanut sauce, and chopped cilantro.
• Stir-Fry Variations: Instead of serving the chicken over rice or noodles, stir-fry it with a variety of other Asian vegetables like bok choy, napa cabbage, and bean sprouts.
• Lettuce Wraps with a Twist: Add chopped water chestnuts, bamboo shoots, and shredded carrots to the griddle chicken and serve in crisp lettuce cups. Drizzle with a sweet chili sauce.
• Egg Roll Filling: Use the griddle chicken and vegetables as a filling for homemade egg rolls. Serve with sweet and sour sauce or duck sauce.

Additional Tips – Elevating Your Griddle Game

Here are some more advanced tips for even better griddle chicken:

1. Brining the Chicken: Brining chicken thighs before cooking can make them even more juicy and flavorful. A simple brine consists of salt, sugar, and water. Soak the chicken in the brine for 30 minutes to an hour before marinating.
2. Using a Griddle Press: A griddle press can help to sear the chicken more evenly and quickly. Press down firmly on the chicken as it cooks to create maximum contact with the griddle surface.
3. Flavor Infusions: Infuse the avocado oil with garlic, ginger, or chili flakes before cooking the chicken and vegetables. This will add an extra layer of flavor to the dish.
4. DIY Yum Yum Sauce: Make your own yum yum sauce to serve with the griddle chicken. There are many recipes available online, but most involve mayonnaise, ketchup, rice vinegar, paprika, garlic powder, and sugar.
5. Griddle Safety: Always use caution when cooking on a hot griddle. Wear oven mitts to protect your hands and use long-handled utensils to avoid getting burned. Keep a spray bottle of water nearby to quickly extinguish any flare-ups.

FAQ: Griddle Chicken Deep Dive – Answering Every Question

Let’s address some more specific questions and troubleshooting issues:

Q1: My chicken is sticking to the griddle. What am I doing wrong?

A: Make sure the griddle is properly heated before adding the chicken. Ensure there is enough oil on the surface. Avoid overcrowding the griddle, as this will lower the temperature and cause the chicken to steam instead of sear.

Q2: My vegetables are burning before they get tender. What should I do?

A: Turn down the heat. Squirt a little water onto the vegetables to create some steam. Cover the vegetables with a large heat-proof bowl to trap the steam. This will help them cook more evenly and prevent them from burning.

Q3: The sauce is too thick. How can I thin it out?

A: Add a little more chicken broth to the sauce. Stir well until it reaches the desired consistency.

Q4: The sauce is not thick enough. How can I thicken it?

A: Mix a teaspoon of cornstarch with a tablespoon of cold water. Add this slurry to the sauce and stir well. Cook for a minute or two until the sauce thickens.

Q5: Can I use this recipe to make shrimp or steak instead of chicken?

A: Yes, you can adapt this recipe to use shrimp or steak. Adjust the cooking time accordingly. Shrimp cooks very quickly, so be careful not to overcook it. Steak can be cooked to your desired level of doneness.

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