Blackstone Stir Fry Recipe
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
- 2 tablespoons butter divided
- 1 teaspoon garlic minced
Stir Fry Sauce:
- 1/2 cup soy sauce sub Tamari for gluten-free
- 3 tablespoons rice vinegar
- 2 tablespoons + 1 teaspoon fresh ginger grated
- 2 tablespoons garlic minced
- 2 teaspoons chili garlic sauce more to taste
- 1 teaspoon sesame oil
- 1/2 teaspoon fish sauce
Stir Fry:
- 1 tablespoon garlic minced
- 1-2 carrots peeled and sliced
- 1-2 celery stalks sliced
- 2 cups broccoli florets
- 8 oz canned water chestnuts sliced
- 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 6 boneless, skinless chicken thighs in a glass container or reusable silicone bag. Pour 1/4 cup 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 & ground black pepper. Let cook approx. 4-5 minutes and then flip. Season other side of chicken and add 1 tablespoon butter and 1 teaspoon 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℉. Transfer to plate and set aside.
- Cook Veggies: Add another 1 tablespoon butter and 1 tablespoon 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. 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 some homemade 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 learn how to butterfly chicken breasts 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
Calories: 392kcal | Carbohydrates: 25g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 2847mg | Potassium: 997mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3984IU | Vitamin C: 84mg | Calcium: 75mg | Iron: 4mg
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