Name: Thai-Inspired Summer Chicken Stir-Fry (Black Top Special)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, sliced into bite-sized pieces; 2 tbsp vegetable oil; 2 cups zucchini, sliced into half-moons; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 1 cup cherry tomatoes, halved; 2 ears corn, kernels sliced off; 1 small red onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 tbsp lime juice; 1 tsp chili garlic sauce (or sriracha, to taste); 1/2 cup fresh basil leaves; 1/4 cup fresh cilantro leaves; Cooked jasmine rice, for serving (about 2 cups cooked)

Thai-Inspired Summer Chicken Stir-Fry (Black Top Special)

miradugm

This Thai-Inspired Summer Chicken Stir-Fry is a vibrant, flavor-packed dinner perfect for your black top grill or griddle. It brings together the freshest summer vegetables—zucchini, sweet corn, snap peas, and juicy cherry tomatoes—with tender chicken and a punchy, aromatic Thai sauce. Quick to prepare and endlessly adaptable, this recipe is a celebration of summer’s bounty. The high-heat cooking on your black top ensures every bite is perfectly caramelized and bursting with flavor, while the fresh herbs and zesty lime finish keep things light and refreshing. It’s a delicious, colorful meal that’s sure to become a warm-weather favorite.

Ingredients

Instructions

Heat your black top (griddle) to medium-high heat and drizzle with 1 tablespoon of vegetable oil.
Add the sliced chicken thighs and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and cover loosely.
Add the remaining 1 tablespoon oil to the black top. Toss on the red onion, zucchini, bell pepper, snap peas, and corn kernels. Stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred.
Add the garlic and ginger; stir for 30 seconds until fragrant.
Return the chicken to the black top along with the cherry tomatoes. Stir everything together.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and chili garlic sauce. Pour over the chicken and vegetables and toss well to coat for 1-2 minutes.
Remove from heat. Sprinkle with fresh basil and cilantro.
Serve hot over cooked jasmine rice, with extra lime wedges on the side if desired.