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Blackstone stir fry
Abdelaziz

Blackstone Chicken Stir Fry

Tender, cornstarch-marinated chicken seared on a Blackstone griddle and tossed with crisp-tender vegetables and your favorite stir-fry sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Asian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, thighs or tenderloins, cut into strips or 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon high smoke point oil such as grapeseed or avocado
  • stir-fry vegetables as desired
  • stir-fry sauce your favorite, to toss

Method
 

  1. Cut chicken breasts against the grain into 1/4-inch strips or 1-inch pieces. Trim and cut thighs into 1-inch pieces, and halve thick tenderloins so they cook evenly.
  2. Combine the soy sauce, sesame oil, cornstarch, ginger, garlic, black pepper and red pepper flakes (if using) in a medium bowl. Add the chicken and marinate for 15-30 minutes.
  3. Preheat the Blackstone over medium-high heat, about 400-450°F (200-230°C). Drops of water should dance and evaporate quickly.
  4. Add the oil to the griddle and spread the marinated chicken in an even layer without overcrowding. Stir and cook 3-5 minutes, until light golden brown and cooked through. Cook in batches if the griddle is crowded.
  5. Move the chicken aside, cook the vegetables on the griddle until crisp-tender, then return the chicken and toss everything with your favorite sauce. Serve hot.

Notes

Nutrition values are per 4 oz serving of cooked chicken breast, without stir-fry sauce.