Blackstone Teriyaki Chicken Stir-Fry
Chicken, broccoli, peppers and snap peas seared on the griddle and glazed in a quick homemade teriyaki sauce. Serve over rice.
- Blackstone
- Griddle
- Chicken
- Dinner
- 35 min total
- Serves 4
Ingredients
Ingredients for servings
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Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb boneless skinless chicken thighs, cut in bite-size pieces
- 3 cups broccoli florets
- 1 red bell pepper, cut in strips
- 2 cups sugar snap peas
- 1 yellow onion, cut in wedges
- 2 tbsp vegetable oil
Teriyaki sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
To serve
- 4 cups cooked white rice, for serving
- 1 tsp sesame seeds
Steps
Step 1: Whisk the teriyaki sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook 1 to 2 minutes until glossy and thick. Set aside.
Step 2: Heat the Blackstone to high (about 425°F).
Step 3: Oil one zone and add the broccoli, onion, pepper and snap peas. Squirt about 2 tablespoons of water over the broccoli and cover with a dome for 2 minutes to steam. Uncover and toss until tender-crisp with a few charred spots, 3 to 4 minutes more. Move to the cool side.
Step 4: Oil the hot zone and spread the chicken out in a single layer. Cook 3 minutes without moving, then toss and cook 3 to 4 more minutes until it reaches 165°F.
Step 5: Pile the vegetables onto the chicken. Pour the sauce over everything and toss for 1 minute until coated and sticky.
Step 6: Serve over rice with sesame seeds on top.
Swaps
- Sauce: A bottle of store-bought teriyaki works. Thicken with a little cornstarch slurry if it’s thin.
- Protein: Flank steak strips or shrimp.
- Veggies: Carrots, mushrooms, zucchini, whatever’s in the crisper drawer.
Tips
- The dome-steam trick cooks broccoli through without burning the outside.
- Thicken the sauce in a pot first. On the griddle, it’d run everywhere before it thickened.
The story
HAM Cooking. Let’s fire it up.
Every takeout menu has teriyaki chicken, and every one of them costs about twice what it should. Here’s how you make it at home for a fraction of the price and a lot less sodium.
There are two griddle problems with stir-fry, and both have easy fixes. Problem one: broccoli is dense, so the outside chars before the inside softens. Squirt a little water and put a dome over it, and the steam cooks it through in two minutes. Problem two: teriyaki is full of sugar, and sugar on a 425°F griddle burns in seconds. So you thicken the sauce in a pot first, and it only touches the griddle at the very end.
That’s it. Better than the drive-thru, and you get to keep the leftover sauce.
HAM out.
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