Teriyaki Chicken and Veggie Stir-Fry (Blackstone Griddle)
Teriyaki Chicken and Veggie Stir-Fry (Blackstone Griddle)
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the Stir-Fry Vegetables
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
For Serving
- 4 cups cooked white rice
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. This is your teriyaki marinade/sauce. Set aside 1/4 cup of the sauce for later use.
⏱️ 5 min
- 2
Add the cut chicken pieces to the remaining teriyaki marinade in the bowl. Toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 3
While the chicken marinates, prepare all your vegetables: chop the broccoli, julienne the carrots, slice the bell pepper, onion, and mushrooms. Have them ready in separate bowls near your griddle.
⏱️ 10 min
- 4
Preheat your Blackstone griddle to medium-high heat. Once hot, add 1 tablespoon of vegetable oil to one side of the griddle.
⏱️ 3 min
- 5
Add the marinated chicken to the oiled side of the griddle, spreading it into a single layer. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly caramelized. Remove the chicken to a clean bowl and set aside.
⏱️ 7 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the other side of the griddle. Add the broccoli, carrots, bell pepper, and onion. Stir-fry for 4-5 minutes until vegetables start to soften but are still crisp-tender.
⏱️ 5 min
- 7
Add the snap peas and mushrooms to the vegetables on the griddle. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 3 min
- 8
Return the cooked chicken to the griddle with the vegetables. Pour the reserved 1/4 cup of teriyaki sauce over the chicken and vegetables. Stir everything together, allowing the sauce to heat through and thicken slightly, about 1-2 minutes.
⏱️ 2 min
- 9
Serve the Teriyaki Chicken and Veggie Stir-Fry immediately over hot cooked white rice. Garnish with toasted sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken and Veggie Stir-Fry (Blackstone Griddle)
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the Stir-Fry Vegetables
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
For Serving
- 4 cups cooked white rice
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. This is your teriyaki marinade/sauce. Set aside 1/4 cup of the sauce for later use.
⏱️ 5 min - 2
Add the cut chicken pieces to the remaining teriyaki marinade in the bowl. Toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 3
While the chicken marinates, prepare all your vegetables: chop the broccoli, julienne the carrots, slice the bell pepper, onion, and mushrooms. Have them ready in separate bowls near your griddle.
⏱️ 10 min - 4
Preheat your Blackstone griddle to medium-high heat. Once hot, add 1 tablespoon of vegetable oil to one side of the griddle.
⏱️ 3 min - 5
Add the marinated chicken to the oiled side of the griddle, spreading it into a single layer. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly caramelized. Remove the chicken to a clean bowl and set aside.
⏱️ 7 min - 6
Add the remaining 1 tablespoon of vegetable oil to the other side of the griddle. Add the broccoli, carrots, bell pepper, and onion. Stir-fry for 4-5 minutes until vegetables start to soften but are still crisp-tender.
⏱️ 5 min - 7
Add the snap peas and mushrooms to the vegetables on the griddle. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 3 min - 8
Return the cooked chicken to the griddle with the vegetables. Pour the reserved 1/4 cup of teriyaki sauce over the chicken and vegetables. Stir everything together, allowing the sauce to heat through and thicken slightly, about 1-2 minutes.
⏱️ 2 min - 9
Serve the Teriyaki Chicken and Veggie Stir-Fry immediately over hot cooked white rice. Garnish with toasted sesame seeds and sliced green onions.
⏱️ 1 min