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Flavor-packed chicken stir fry on a Blackstone griddle, healthy meal option

Blackstone Griddle Chicken Stir Fry

A quick and healthy chicken stir fry made on the Blackstone griddle, featuring vibrant vegetables and a bold sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 3 pieces boneless chicken breasts, diced into 1-inch pieces Pat the chicken dry with paper towels for better browning.
  • 2 cups broccoli florets Fresh is best; frozen works too.
  • 1 piece yellow bell pepper, cut into 1-inch pieces Uniform pieces ensure even cooking.
  • 1 piece red bell pepper, cut into 1-inch pieces Remove seeds for milder flavor, if preferred.
  • 1/2 cup shredded carrots Pre-shredded options save time.
  • 2 teaspoons minced garlic Add near the end to prevent burning.
  • 1/2 teaspoon ground ginger Fresh grated ginger can be used for brighter flavor.
  • 2 tablespoons avocado oil Good for high heat.
  • 2 tablespoons sesame seeds Toast for extra aroma, optional.
For the Sauce
  • 1/2 cup chicken broth Low-sodium recommended.
  • 1/4 cup soy sauce Use gluten-free tamari if needed.
  • 2 tablespoons honey Maple syrup can be a vegan substitute.
  • 1 tablespoon cornstarch Mix with broth to avoid lumps.

Method
 

Preparation
  1. Preheat the Blackstone griddle to medium-high heat, about 400°F.
  2. In a bowl, whisk together chicken broth, soy sauce, honey, and cornstarch to make the stir-fry sauce and set aside.
  3. Spread avocado oil on the griddle and create two cooking zones: one for veggies and one for chicken.
Cooking
  1. Add broccoli and shredded carrots to one side of the griddle and cook for 2–3 minutes, stirring occasionally.
  2. Place diced chicken on the other side, season with salt and pepper, and cook for 3–5 minutes until browned.
  3. Add bell peppers to the vegetables and cook for 1–2 minutes until slightly tender.
  4. Combine chicken and vegetables, adding minced garlic and ground ginger, cooking for about 1 minute until fragrant.
  5. Pour the prepared sauce over the mixture and toss everything together.
  6. Cook for another 1–2 minutes until sauce thickens and coats the chicken and vegetables.
Serving
  1. Serve hot over rice and finish with sesame seeds.

Notes

Store leftovers for up to 3 days in an airtight container. Reheat gently with water or broth. For freezing, cool completely and store for up to 2 months.