Name: Simple Blackstone Asian Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-size pieces; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp toasted sesame oil; 2 tbsp vegetable oil (for cooking); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 2 medium carrots, thinly sliced; 4 green onions, sliced (separate white and green parts); 3 cloves garlic, minced; 1 inch ginger, peeled and grated; 1 tbsp cornstarch; 2 tbsp water; 1 tsp sugar; Cooked jasmine rice, for serving; 1 tbsp sesame seeds (for garnish, optional)

Simple Blackstone Asian Stir Fry

miradugm

This Simple Asian Stir Fry is made for the Blackstone griddle, letting you harness high heat to achieve restaurant-level sear and vibrant, crisp-tender veggies. The savory-sweet sauce clings to every bite of juicy chicken and colorful vegetables, while the quick-cooking process locks in freshness and crunch. The mix of textures—tender chicken, crisp broccoli, and snappy peas—keeps each forkful exciting, and the medley of colors makes for a truly eye-catching plate. Whether you’re cooking for family or friends, this stir fry is a crowd-pleaser that comes together fast and tastes even better than takeout.

Ingredients

Instructions

In a bowl, combine the chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat and let marinate while prepping vegetables.
In a small bowl, whisk together remaining 1 tablespoon soy sauce, oyster sauce, sesame oil, 1 tablespoon water, sugar, and the rest of the cornstarch. Set aside.
Heat your Blackstone griddle to medium-high. Add 1 tablespoon vegetable oil and spread it out.
Add chicken in a single layer. Sear for 2–3 minutes per side until golden and cooked through. Transfer chicken to a plate.
Add remaining 1 tablespoon oil to the griddle. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
Add broccoli, carrots, and bell pepper. Stir-fry for 3–4 minutes until just tender. Add snap peas and cook 1 minute more.
Return chicken to the griddle. Pour in sauce. Toss everything together for 1–2 minutes, letting the sauce thicken and coat the ingredients.
Sprinkle with green onion tops and sesame seeds. Serve hot over jasmine rice.