Easy Chicken Stir Fry with Noodles on the Blackstone

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This chicken noodle stir fry is a fantastic Blackstone stir fry recipe to try on the griddle! So much better than a Chinese takeout restaurant!

A few weeks ago, the wife and I got takeout from a new Chinese restaurant in town that has been getting a lot of hype. We got our dinners home and were disappointed from the first bite. The flavor was seriously lacking, with pale pieces of chicken and one flavor running through the entire dish!

We looked at each other and said, “We could make so much better than this.”

And to be honest, that’s how we feel about most takeout restaurants. Especially considering that our takeout dinner costed $75.00 for two adults and two kids.

So we decided to create our own chicken noodle stir fry on the griddle. And I must say, we nailed it!

Our version of griddle stir fry has three separate components, so you get three different flavors – I hate it when a dish is just “one note” and everything tastes the same. We cooked the chicken teriyaki separately in its own uniquely-flavored sauce, then we sautéed our vegetables, and we finished the dish off with some fantastic garlic stir fry noodles.

The result was an Asian Blackstone griddle recipe that was full of flavor! Much better than any Chinese takeout that we’ve had… and it didn’t cost us $75 to feed our family.

Here’s how to make this fantastic teriyaki chicken stir fry on the Blackstone griddle or other flat top grill:

*If you love making Blackstone stir fry recipes and other Asian dishes on the griddle, then be sure to check out these posts: Blackstone Hibachi Chicken and Griddle Beef and Broccoli.

Ingredients for Chicken Stir Fry with Noodles

The Teriyaki Chicken

The chicken in our Blackstone chicken stir fry is similar to a teriyaki-style. Here’s what you need to make the griddle Asian chicken:

• Boneless skinless chicken breast – We only used one chicken breast to feed both my wife and I, because there are so many vegetables and noodles in the dish. However, you can add more chicken if you like, or substitute boneless skinless chicken thighs if you prefer.
• Chicken teriyaki sauce – I’ve used a combination of sweet chili sauce, ginger, soy sauce, oyster sauce, crunchy chili garlic oil, brown sugar (or light brown or white sugar), and pepper. You won’t need to add salt as the other ingredients already have a high salt content.

The Noodles

We used our favorite lo mein for our noodle stir fry. However, since we try to watch our carb intake, we went a little light on the noodle to chicken and vegetable ratio. Here are the ingredients needed for the noodle part of this Asian dish:

• Lo mein noodles – This recipe isn’t noodle-heavy and only a 4th of a package of lo mein was used. You can increase the noodles if you prefer. Adding more can help to stretch the dish.
• Chicken bouillon – This is added to the pot of water for cooking the noodles in for an extra pop of flavor.

The Vegetables

The options for stir fry vegetables are pretty much endless. These are the veggies that we used in our griddle recipe:

• Bell peppers – Seeded and sliced thin. I’ve used mini peppers as they come in a pack (yellow, orange, and red) and work out to be more affordable than purchasing regular-sized bell peppers. You can use regular bell peppers if you prefer.
• Carrot – One peeled carrot. Cut the carrot in half lengthwise and then into thin slices (julienne style).
• Broccoli – You’ll need roughly half a head of broccoli broken down into small florets. Cut any florets down to bite-size if needed.
• White onion – Use half an onion, thinly sliced.
• Snap peas – Roughly chopped.
• Mushrooms – Sliced thin.

Of course if you want to save yourself some prep work and time, you can also use the pre-cut bags of mixed stir fry vegetables in the produce section of the grocery store. And feel free to add or omit veggies based on your preferences.

The Extras

The best thing about this chicken stir fry is that each component has its own unique flavor, so that when you mix the chicken, veggies, and noodles in one dish, you still get layers of different flavors.

Here are the ingredients needed for adding major flavor to your griddle stir fry:

• Garlic cloves – Thinly sliced. Store-bought minced garlic could be used instead.
• Crunchy garlic chili sauce – I’ve used the Chef Troy’s Recipe brand (and it will be a staple in my pantry from now on!), but feel free to use another brand of crunchy chili garlic sauce.
• Avocado oil – This is a great high-heat oil for griddles, but you could use another high-heat oil of your choice.
• Sriracha sauce – This can be drizzled over the stir fry when serving, but it’s completely optional and the dish tastes just as good without.

How to Make Chicken Stir Fry with Noodles

Step 1: Preheat the Griddle and Cook the Noodles

Preheat the griddle to 425 – 450 degrees F (about medium – medium high heat). Since not all griddles are the same, you may need to adjust the temperature.

Cook the noodles in chicken bouillon for added flavor while you prepare the vegetables. Follow the package instructions for the right cook time.

Once cooked, drain the noodles and reserve the chicken-flavored water in a bowl. You can use that for homemade chicken soup if you wish!

Tip: You can shave a minute or two off the cook time recommended on the packaged noodles since they’ll cook further on the griddle.

Step 2: Prepare the Vegetables

Make sure that all the vegetables are washed and cut while the griddle heats up. This stir fry requires you to move fast, so you won’t have the time to cut your vegetables in between steps. Transfer the prepared veggies to a baking dish or large plate as you go along, so that everything is staged and ready to go.

Your prepped vegetables should look something like this:

Tip: Make sure to cut your vegetables to roughly the same size as this helps them to cook at the same rate. The last thing you want is for some veggies to be soft and tender and others still overly crunchy and undercooked!

Step 3: Prep the Chicken Breast and Teriyaki Sauce

To start, cut the chicken in half lengthwise (like you’re butterflying it open) and then slice it against the grain into strips that are about 1/4″ to 1/2″ thick.

Combine the sweet chili sauce, ginger, soy sauce, oyster sauce, crunchy chili garlic oil, brown sugar and pepper in a small mixing bowl. The sauce will have a good consistency which will naturally reduce on the griddle.

Tip: I’ve used a combination of light and dark soy sauce in the marinade. I always encourage people to experiment with different types and brands.

Step 4: Cook the Vegetables

Add a few tablespoons of high-heat oil to one side of the griddle. Avocado oil is a good choice.

Sprinkle some salt and pepper over the prepared veggies and transfer the vegetables to the oiled side of the griddle to cook.

Step 5: Cook the Chicken

Add oil to the other side of the griddle and spread the sliced chicken out over the griddle so that it isn’t clumped together and won’t steam. Allow the chicken to cook on the first side untouched for 2-3 minutes so that it develops a nice color and sear. Then, you can sauté it together.

Cook the chicken until almost done and then add about 3/4 of the marinade. Continue to cook the chicken in the sauce to begin the reduction process, and then add the rest of the sauce. *When you first add the teriyaki sauce to the chicken, it may look thin and runny, but don’t worry! The sauce will thicken and reduce as it heats up.

Move the chicken to the side and clean the middle of the griddle by sprinkling some water and scraping any caramelized reduction from the surface of the grill in preparation for the noodles.

If you notice that the sauce has reduced to your liking and your chicken is cooked through, don’t be afraid to switch off that side of the griddle to regulate the temperatures. There will still probably be plenty of surface temperature to cook your noodles, and then the chicken won’t overcook.

Tip: Try to clean the griddle as you cook. It’s easier to do this when you cook the vegetables and chicken separately to start with. Learn How to Clean a Flat Top Grill here.

Step 6: Add the Noodles to the Griddle

Add 2 tablespoons of avocado oil to the cleaned middle of the grill. Add the crunchy chili garlic sauce and sliced fresh garlic. Cook just until fragrant and tender.

Add the noodles to the griddle and toss them to coat with the red oil and garlic. Be careful not to take too long at this point and overcook the noodles! Add a splash of soy sauce to the noodles for extra flavor if you wish.

Step 7: Assemble and Serve

Add the sautéed vegetables to the noodles. Serve the vegetables and noodles in serving bowls, topped with chicken and some sriracha sauce drizzled over if you like.

FAQs about Making Chicken Stir Fry with Noodles

How can I prevent my stir fry vegetables from becoming soggy?

To prevent soggy vegetables, ensure your griddle is hot enough before adding them (about 425°F). Then, stir-fry the vegetables quickly over high heat to retain their crispness. When they are partially tender, you can move them to the side of the griddle so that they don’t overcook.

It’s also helpful to cut vegetables into uniform sizes for even cooking, and ALWAYS use fresh vegetables over frozen to prevent your vegetables from getting too soft.

Is chicken stir fry healthy?

Making chicken stir fry at home gives you greater control over the choice of ingredients. You can easily choose to use a low-sodium soy sauce, or omit the noodles for a low-carb option. This dish offers a balance of healthy veggies, protein-rich chicken, and a moderate dose of carbs from the noodles.

What type of noodles work best for chicken noodle stir fry on the Blackstone griddle?

The noodle choice is really up to you, but we prefer thin Asian-style noodles like the lo mein pictured above. Rice noodles or traditional Chinese egg noodles also work well for stir-frying on the griddle. They cook quickly and absorb flavors efficiently. Ensure you have cooked them just until al dente before adding them to the stir fry.

How long to boil noodles before stir fry?

Follow the directions on the packaging. The noodles should be tender but not cooked through as they’ll continue to cook on the griddle. You could easily shave 1-2 minutes off the boiling time.

Other Asian-inspired Dishes

• Hawaiian Beef Teriyaki – Enjoy the best tasting teriyaki using flank steak and a few authentic ingredients, cooked on the flat top grill!
• Orange Chicken On The Griddle – Ditch the takeout with all that thick fried coating and make your own orange chicken on the griddle today!
• Blackstone Chicken Fried Rice – This chicken fried rice dish is a result of testing dozens of recipes, providing you all the tips and tricks for maximum flavor and ease.