25-Minute Blackstone Chicken Stir Fry

Square overhead photo of Blackstone stir fry in a rimmed plate garnished with sesame seeds.

25-Minute Blackstone Chicken Stir Fry

Looking for a delicious and easy-to-make dish? Look no further than this Blackstone stir fry recipe! With only 10 minutes of prep time, you can create a mouthwatering meal that will be sure to impress. Enjoy the combination of vegetables and proteins, all cooked to perfection on your flat top griddle.

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 230kcal

Author Wendy Polisi

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.

Notes

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or a flat top griddle over medium heat until warmed through.

Nutrition