A Blackstone Stir Fry is one of our favorite ways to ensure our families get a bunch of flavorful veggies and protein on their plate at dinner time. We use boneless, skinless chicken thighs and have a delicious stir fry sauce – both of which take this recipe to the next level!
Easy Blackstone Chicken Stir Fry
Table of Contents
If you’ve ever made stir fry before, you know that it can quickly heat up the kitchen, which is why we love that we can stir fry on our Blackstone! It gets us outside, keeps the kitchen clean, and cooks everything perfectly. This Blackstone stir fry recipe has it all; a healthy protein, tons of veggies, a homemade stir fry sauce, and hearty rice. Don’t have a Blackstone? Use a large skillet over the stove top instead!
Looking for More Recipes Like This?
If you love stir fry recipes as much as we do, you definitely need to try our Steak Stir Fry and Shrimp Stir Fry
Key Ingredients + Substitutions
- boneless skinless chicken thighs – This is the juiciest part of the chicken and perfect for a stir fry. Scroll down to the recipe card to see the chicken breast option.
- soy sauce & fish sauce – Adds a nice umami and briny flavors.
- chili garlic sauce – One of our favorite sauces to add some gentle heat. Feel free to sweet chili sauce if that’s your preference.
- carrots, celery, & broccoli – Classic stir fry veggies.
- water chestnuts, red bell pepper, mushrooms, & red onion – Another bunch of fresh vegetables that we love in stir fry, but feel free to use your favorites here, instead!
- for serving: cooked rice of your choice. Because we love this dish with white rice, but brown rice would work well too.
How To Make Stir Fry On Blackstone
After a quick marinade, we are cooking up our boneless, skinless chicken thighs in some butter and garlic to make sure they are extra-delicious.
Next, let’s mix up that flavorful sauce! Mix together the soy sauce, fish sauce, rice vinegar, fresh ginger, sesame oil, minced garlic, and chili garlic sauce in a small bowl or a mason jar.
And keep moving everything around the cook top with a large spatula until the veggies are soft, but still firm.
Chop the chicken into bite-size pieces and serve it and all those tender veggies over a bed of fluffy white rice. Feel free to add as much or as little of the extra sauce mixture on top and see if you can parse out all of those different flavors!
Recipe FAQs
Stir fry components are best stored separately to keep everything tasting fresh. Store the rice, veggies & chicken, and sauce all in their own airtight container.
We stuck to the classics, but you can get creative here. Snow peas would be delicious! And a sprinkling of green onions on top wouldn’t be bad either.
Change this into a blackstone beef stir fry with some sirloin steak. Or shrimp would be delicious too.
We like to grill the meat first, as the grease from the chicken adds flavor to the veggies.
Just like a cast iron skillet, a Blackstone cook top should be cleaned after every use.
Made this easy dinner and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Blackstone Stir Fry Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner/Entree
- Method: Blackstone/Flat Top
- Cuisine: American
Description
A tried-and-true Blackstone Stir Fry recipe that is quick and easy. Feel free to switch up the veggies or the protein and serve over rice!
Ingredients
Chicken:
- 6 boneless, skinless chicken thighs
- 1/4 cup soy sauce (sub Tamari for gluten-free)
- kosher salt
- ground black pepper
- 1 tablespoon butter
- 1 teaspoon garlic, minced
Stir Fry Sauce:
- 1/2 cup soy sauce (sub Tamari for gluten-free)
- 1/2 teaspoon fish sauce
- 3 tablespoons rice vinegar
- 2 tablespoons + 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoon garlic, minced
- 2 teaspoons chili garlic sauce (more to taste)
Stir Fry:
- 1 tablespoons olive oil
- 1 tablespoon garlic
- 1–2 carrots, peeled and sliced
- 1–2 stalks celery, sliced
- 2 heaping cups broccoli florets
- 1 8oz can sliced water chestnuts
- 1 red bell pepper, sliced
- 1–2 cups mushrooms, sliced
- 1/2 red onion, sliced
- soy sauce
- kosher salt + ground black pepper
- for serving: cooked rice of your choice
Instructions
- Prep Chicken: Place chicken thighs in a glass container or reusable silicone bag. Pour soy sauce over top and ensure chicken is fully coated. Set aside while you prep other ingredients.
- Stir Fry Sauce: Add Stir Fry Sauce ingredients to a mason jar. Shake or whisk to combine. Set aside.
- Cook Chicken: Ensure flat top is clean and greased. Bring to medium-high heat. Remove chicken from soy sauce and place on flat top – season with kosher salt and ground black pepper. Let cook approx. 4-5 minutes and then flip. Season other side of chicken and add butter and garlic to flat top. Let butter melt around chicken – feel free to add a little more soy sauce as well. Let cook until chicken reaches an internal temp of 162 degrees F. Transfer to plate and set aside.
- Cook Veggies: Add the butter and garlic. Move around flat top until butter melts; approx. 30 seconds. Add carrots, celery, broccoli and water chestnuts. Move around pan until they start to soften, approx. 5 minutes. Add bell pepper, mushroom and red onion. Drizzle with soy sauce and a little more olive oil. Season with kosher salt and ground black pepper. Move around until veggies are soft, but firm.
- Serve: Serve stir fry over your choice of cooked rice with as much or as little Stir Fry Sauce poured over top.
Notes
- Gluten-Free: use Tamari or coconut aminos in place of soy sauce for a gluten-free option.
- Chicken: you can definitely use chicken breasts instead of thighs, but you might want to butterfly them and adjust the cook time.
- Veggies: feel free to switch up what veggies you use depending upon what you have on hand!
- Protein: you can definitely use either steak or shrimp here instead of chicken – simply adjust the cook time.
Nutrition
- Serving Size: 6 oz
- Calories: 718
- Sugar: 10 g
- Sodium: 2371.5 mg
- Fat: 17.8 g
- Carbohydrates: 81.5 g
- Protein: 56.2 g
- Cholesterol: 217.7 mg
Erin says
So easy and delicious!