#grillgirlsummer is here with this chicken stir fry on my Blackstone, but can also be made in a skillet. It was so easy to make and tasted amazing.
Ingredients for Chicken Stir Fry
- Chicken Breasts – can also swap for boneless chicken thighs
- Bell Peppers – any color!
- Onion – I used white onions, but have also used yellow
- Mushrooms – I really enjoy using mini bella, but any work
- Broccoli – florets, if using a whole head, chop into smaller pieces
- Carrots – shredded
- Snow Peas – my person favorite thing in stir fry
- Japanese BBQ Sauce – I love the brand Bachan’s (affiliate), but swap for your favorite stir fry sauce
- Seasoning – salt, garlic powder, onion powder, and ground ginger
How to Make Chicken Stir Fry on the Blackstone
- If using dry stir fry noodles precook before heading out to the griddle.
- Preheat your griddle to medium heat.
- Add oil to your griddle and add chicken to one half of the griddle and peppers, onions, mushrooms, broccoli, and carrots to the other side of the griddle. Seasoning the chicken and vegetables with salt, garlic powder, onion powder, and ground ginger.
- Cook until chicken is no longer pink.
- Combine the chicken and vegetables. Add sauce to the chicken mixture.
- Add noodles to the empty portion of the griddle. Cook until warm.
- Remove chicken, vegetables, and noodles from the griddle and enjoy!
How to Make Chicken Stir Fry in a Skillet
- Cook noodles according to the package. Set aside.
- Combine salt, garlic powder, onion powder, and ground ginger to a small bowl.
- In a skillet heat 1 tbsp of oil over medium-high heat. Add peppers, onions, mushrooms, broccoli, and carrots. Season with half of the seasoning mix and cook until vegetables have started to soften. Remove from skillet.
- Add an additional tbsp of oil to the skillet then add in chicken. Season with remaining seasoning mix.
- Once chicken is no longer pink, add in vegetables and sauce. Cook for a few minutes until everything is incorporated and enjoy!
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Chicken Stir Fry on the Blackstone
#grillgirlsummer is here with this chicken stir fry on my Blackstone, but can also be made in a skillet. It was so easy to make and tasted amazing.
Ingredients
- 4 chicken breasts cubed
- 2 bell peppers sliced
- 1 onion sliced
- 8 oz mushrooms sliced
- 12 oz broccoli
- 2 carrots shredded
- 2 cups snow peas
- 1/2 cup Japanese BBQ Sauce I used Bachan’s
- 8 oz Stir Fry Noodles
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
Instructions
Blackstone Method
- If using dry stir fry noodles precook before heading out to the griddle.
- Preheat your griddle to medium heat.
- Add oil to your griddle and add chicken to one half of the griddle and peppers, onions, mushrooms, broccoli, and carrots to the other side of the griddle. Seasoning the chicken and vegetables with salt, garlic powder, onion powder, and ground ginger.
- Cook until chicken is no longer pink.
- Combine the chicken and vegetables. Add sauce to the chicken mixture.
- Add noodles to the empty portion of the griddle. Cook until warm.
- Remove chicken, vegetables, and noodles from the griddle and enjoy!
Skillet Method
- Cook noodles according to the package. Set aside.
- Combine salt, garlic powder, onion powder, and ground ginger to a small bowl.
- In a skillet heat 1 tbsp of oil over medium-high heat. Add peppers, onions, mushrooms, broccoli, and carrots. Season with half of the seasoning mix and cook until vegetables have started to soften. Remove from skillet.
- Add an additional tbsp of oil to the skillet then add in chicken. Season with remaining seasoning mix.
- Once chicken is no longer pink, add in vegetables and sauce. Cook for a few minutes until everything is incorporated and enjoy!
Nutrition
Calories: 343kcal | Carbohydrates: 18g | Protein: 54g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 900mg | Potassium: 1566mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7557IU | Vitamin C: 160mg | Calcium: 77mg | Iron: 2mg
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