Ingredients
Equipment
Method
Preparations
- Marinate the Chicken: In a medium bowl, combine the 2 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. pieces with 2 tbsp Soy Sauce , 1 tbsp Cornstarch, 1 tbsp Sesame Oil, 1 tsp Grated Fresh Ginger, and 1 clove Garlic Minced. Toss to coat evenly. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).
- Prepare Vegetables: Wash and chop all vegetables as directed. Keep them separate or in logical groups for easy griddle cooking.1 Large head broccoli, cut into bite-sized florets, 2 med carrots, thinly sliced, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 8 oz snow peas, 1 med onion, sliced, 4 oz sliced water chestnuts
- Prepare Stir Fry Sauce: In a separate bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup chicken broth, 2 tbsp oyster sauce (if using), 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 1 clove garlic, minced. Set aside. Just before cooking, prepare the cornstarch slurry by whisking 1 tbsp cornstarch dissolved in 2 tbsp cold water.
Step-by-Step Cooking Instructions
- Preheat Your Blackstone Griddle: Turn your griddle to medium-high heat. Once hot, add 1 tablespoon of olive oil or avocado oil, spreading it evenly across the cooking surface.1 tbsp Olive Oil or Avocado Oil
- Cook the Chicken: Spread the marinated chicken in a single layer on one side of the griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through. Once cooked, push the chicken to a cooler zone of the griddle or temporarily remove it to a plate.
- Sauté the Harder Vegetables: Add the broccoli, carrots, and onions to the hot griddle. Stir-fry for 3-4 minutes, or until they start to become tender-crisp. You can add a splash more oil if needed.
- Add Remaining Vegetables: Incorporate the red and yellow bell peppers, and water chestnuts (if using) into the vegetables. Continue to stir-fry for another 2-3 minutes until all vegetables are brightly colored and tender-crisp.
- Combine and Sauce: Bring the cooked chicken back to the griddle, combining it with the vegetables. Give the stir fry sauce a quick whisk, then pour it evenly over the chicken and vegetables.
- Thicken the Sauce: Stir in the cornstarch slurry, mixing quickly to incorporate. Cook, stirring constantly, for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients.
- Serve Immediately: Remove the stir fry from the griddle. Garnish with toasted sesame seeds and chopped green onions, if desired. Serve hot with steamed rice or noodles.Toasted sesame seeds, Chopped green onions
