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This was so quick and delicious! Thanks for such an easy and flavourful dish.
Jean
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Related –> Check out these Juicy Blackstone Pork Chops!
How to make an easy flat-top stir fry (step-by-step)
Ingredient notes
Chicken thighs or breasts – While both will work, when we tested chicken thighs it was our preference because they don’t dry out. Whichever you use, make sure to cut your chicken into similar sizes so it cooks evenly.
Coconut aminos – We usually have coconut aminos in our fridge since we are a mostly gluten free kitchen at home. You can sub soy sauce if that’s all you have. We’ve tested both though and they work well. However, use less soy sauce. Start with half and then taste and add more to taste so your sauce doesn’t end up too salty.
Tips from an expert home chef
- Add rice or noodles – You will want to make sure you cook the rice or noodles in advance to have it ready to go when your stir fry is done. Once you get the stir fry going, everything happens fast, and when testing, we found it’s helpful to be able to stand at the griddle once you get started and not have to simultaneously make anything else.
- Reserve most of the sauce for the end – We tried to mix all the sauce with the chicken initially to have less dishes at the end of the meal, but our testing found that most of the sauce burned off while cooking, so using a little to still get the caramelized bits on the chicken while cooking and then coating everything in the rest of the sauce at the end resulted in a much more flavorful dish.
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Blackstone Stir Fry (In 30 Minutes!)
Ingredients
For the sauce:
- 1/4 cup coconut aminos
- 1 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
For the stir fry:
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 onion, peeled and sliced into strips
- 2 bell peppers, seeds removed and sliced into strips
- 4 cups broccoli florets, about 1 medium head
- 1 carrot, sliced into rounds
- Sesame seeds, optional garnish
- Chopped cilantro, optional garnish
For the vegetable seasoning:
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Equipment
- Blackstone Griddle (or any other flat top griddle)
Instructions
- Add oil to blacktop and heat to medium-high heat.
- Add the sauce ingredients to a bowl or jar and stir to mix. Set aside.
- Cut the chicken into pieces and place into a bowl. Add 2 tablespoons of the sauce, stir to coat the chicken and set aside.
- Prep all of the stir-fry vegetables as noted, combine veggie seasonings in a small bowl and set everything aside.
- On one side of the blacktop, add chicken to the griddle and cook until no longer pink, about 7-10 minutes.
- On the other side of the blacktop, add all of the veggies and season with the veggie seasoning mix. Cook until tender-crisp.
- Once the chicken is cooked through and the veggies are tender-crisp, combine the two on the blacktop and pour the rest of the sauce over everything. Mix to evenly coat everything in the sauce, and then serve immediately.
- Store any leftovers in an airtight container in the fridge for 3-5 days.
Trying with beef
Should be great! You’ll have to let us know how it turned out.
This was so quick and delicious! Thanks for such an easy and flavourful dish.
Glad you enjoyed it, Jean! Thanks for giving our recipe a try!