Looking for a delicious and easy-to-make dish? Look no further than this Blackstone stir fry recipe! In only 25 minutes, you can create a mouthwatering meal that will be sure to impress. Enjoy the combination of vegetables and protein cooked to perfection on your flat-top griddle.
Stir fry on the Blackstone is my go-to meal when I need an easy dinner that tastes amazing.
Not only does it have minimal prep time, but the whole meal cooks in less than 15 minutes.
I like to serve this with rice in the slow cooker or Instant Pot jasmine rice. Hibachi Noodles are also a fabulous option.
Ingredients
Let’s Talk Ingredients
Stir Fry Sauce
I usually make the sauce with chicken broth—homemade or store-bought, both work.
I’ve tested this with soy sauce, gluten-free tamari, and coconut aminios, and they all work.
Stir Fry
We prefer chicken thighs for this recipe, but I’ve made it with chicken breast, and it works fine.
Red bell pepper brings color and sweetness, but you can use yellow if that’s what you have. (I’m not a fan of green pepper here.) Zucchini is a favorite, and I’ll often toss in mushrooms, broccoli, or snow peas too. For the carrots, grate or finely chop them to ensure even cooking.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Add the chicken thighs and onion.
Pro Tips
- The heat on your flat top griddle can vary in different spots; I recommend stirring your chicken and vegetables well to ensure that everything is evenly cooked.
- Make sure you have all of your ingredients chopped and prepped before you start cooking. Stir fry cooks at a fast pace!
- Feel free to adjust the stir fry sauce to your liking. Sesame oil, fresh ginger, and minced garlic are great options. You can also make this recipe with teriyaki sauce.
- Feel free to change up the protein - beef and shrimp are great options. You can use any stir fry vegetables that you like. Onions, carrots, bell peppers, mushrooms, broccoli, cabbage, celery, asparagus, spinach, snow peas, kale and collard greens, eggplant, and zucchini all work.
25-Minute Blackstone Chicken Stir Fry
Equipment
Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup soy sauce
- 2 tablespoons chili sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- ¼ teaspoon fresh ground black pepper
Stir Fry
- 2 pounds boneless skinless chicken thighs cut into strips
- 2 teaspoons sea salt
- 1 white or yellow onion halved and sliced thin
- 1 red bell pepper cut into strips
- 1 zucchini cut in half and then into long strips
- 2 carrots shredded
- For serving: cooked rice or brown rice noodles, green onions, cilantro, sesame seeds, crushed red pepper flakes
Instructions
- Combine the broth, soy sauce, chili sauce, sugar, cornstarch, and pepper in a bowl and whisk until the sugar dissolves. Set aside
- Season the chicken with salt.
- Heat your Blackstone to medium high heat. Liberally coat with oil. (About 3 tablespoons.)
- Add the chicken thighs and onion, and cook for 4 minutes.
- Add the pepper, zucchini, and carrots; stir-fry for 2 minutes or until crisp-tender.
- Pour the stir fry sauce on top of the chicken and vegetables and cook for another 30 seconds to 1 minutes, until slightly thickened.
- Garnish with sesame seeds, cilantro, or green onion and serve with rice or noodles.
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