Blackstone Chicken Stir Fry
An easy and fresh recipe for chicken stir fry made on the Blackstone cook top!
Servings: 4 servings
Calories: 336kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 red bell pepper stem and seeds removed, thinly sliced
- 1 yellow or orange bell peper stem and seeds removed, thinly sliced
- 1 lb fresh green beans trimmed
- 3 tablespoon olive oil
Stir Fry Sauce
- ¼ cup soy sauce
- 3 tablespoon water
- 3 tablespoon brown sugar
- 2 tablespoon sweet chili sauce
- 1 tablespoon oyster sauce
- 2 tablespoon fresh garlic minced
- 1 teaspoon fresh ginger minced
Instructions
- Cut the chicken into very thin strips.
- Prep the vegetables by cutting the stem off the peppers and removing the seeds. Cut into thin strips.
- Prep the green beans by cutting or snapping the ends off.
- Prep the sauce by combining the sauce ingredients and whisking to combine.
- Heat the Blackstone griddle to medium-high heat for 5-10 minutes to ensure it is very hot.
- Add a couple tablespoons of oil and then spread it out with a spatula.
- Add the vegetables, toss a little, and cook for 5 minutes. I like to close the lid while I'm cooking and add a squirt of water to steam them about halfway through.
- In a separate spot on the griddle, add a couple more tablespoons of oil and then add the chicken. Be sure to spread out the chicken so each piece is touching the griddle.
- Cook for 3-4 minutes and then flip, cooking another few minutes until it is cooked through.
- Once the vegetables and chicken are cooked, toss them together to combine.
- Add the sauce and toss well to combine. Cook another couple of minutes to let the sauce warm through and reduce a little.
- Serve immediately and enjoy!
Nutrition
Calories: 336kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1162mg | Potassium: 832mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2679IU | Vitamin C: 91mg | Calcium: 64mg | Iron: 2mg