Blackstone Chicken Stir Fry with Noodles
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!
Servings: 2 people
Ingredients
- 1 large chicken breast sliced in half lengthwise and then sliced against the grain in 1/4" thick strips
- 4 oz dry Chinese lo mein noodles (We used the Wei Chuan brand of Organic Chinese Lo Mein)
- 1 tablespoon chicken bouillon
- 8-10 mushrooms sliced thin
- 4 mini sweet bell peppers seeded and sliced thin
- 1 carrot peeled and julienne cut
- 2 cups broccoli florets cut to bite-sized
- ½ onion sliced thin
- 1 cup sugar snap peas cut into thirds
- 3 garlic cloves peeled and sliced thin
- 2 tablespoons crunchy chili garlic oil (We like the Chef Troy's brand)
- 1 tablespoon soy sauce
- 4 tablespoons avocado oil or other high-heat cooking oil
For the Chicken Sauce:
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sweet chili sauce
- 1 tablespoon oyster sauce
- 1 tablespoon crunchy chili garlic oil
- 1 teaspoon minced ginger (We like the squeeze bottle of ginger in the produce section)
- pinch of black pepper
Instructions
- Par-cook the lo mein noodles. Follow package instructions to cook the noodles in boiling water, but cook for 1-2 minutes less than instructed. The noodles will continue to cook on the griddle. We added about 1 tablespoon of chicken bouillon to the water as the noodles cooked. *We used about ¼ of the 16 oz package of noodles to feed 2 people. Drain the noodles and set aside.
- Preheat the griddle. Heat griddle to about 425-450℉. Then add about 1-2 tablespoons of high-heat cooking oil and spread it around with your spatula.
- Prepare the chicken sauce. While the griddle is heating, add all ingredients for the chicken sauce to a medium bowl. Stir well and set aside.
- Cook the vegetables. Add the vegetables to the oiled griddle surface and sauté until about half-way cooked through. Season with salt and pepper. Then move to the side of the griddle to continue to cook and to make room for the other food.
- Cook the chicken. Add about 1 tablespoon of avocado oil to the clear area on the griddle. Add the sliced chicken to the griddle, making sure that the pieces do not overlap. You want each piece to be in contact with the griddle surface to create a nice color and sear. After 2-3 minutes, sauté the chicken together. Cook until chicken is almost done, then add about 3/4 of the prepared sauce. Sauté sauce and chicken together for about 2 minutes, allowing the sauce to reduce some. Then add the remaining sauce, stir together, and move chicken to the side of the griddle for the sauce to continue reducing.
- Sauté the noodles on the griddle. Clear an area in the middle of the griddle. Add about 2 tablespoons of avocado oil and spread it around with your spatula. Add 2 tablespoons of crunchy chili garlic oil and the thinly sliced garlic to the oiled surface. Cook just until fragrant and tender. Spread the drained noodles on the griddle. Toss the noodles with the chili garlic oil and sliced garlic. Add about 1 tablespoon of soy sauce to the noodles. Cook the noodles just until done.
- Serve the chicken noodle stir fry. Combine the vegetables and the noodles and sauté together briefly. Then, transfer the noodle stir fry to a serving plate and top with the teriyaki chicken. Serve with your favorite Siracha hot sauce or Chinese condiments and enjoy!