Blackstone Chicken and Broccoli

My quick and easy Blackstone Chicken and Broccoli is a fast, delicious stir fry that’s perfect for cooking on your griddle. Thin-sliced velveted chicken and fresh vegetables are seared over high heat and coated in a rich, flavorful sauce with soy, garlic, hoisin, and a touch of honey. It’s quick enough for busy weeknights but tastes like takeout, without the delivery fee.

Blackstone Chicken and Broccoli

I love stir fry so much. It is a great way to clear out the vegetable drawer and reduce food waste, and the whole family will love it. The griddle is the perfect way to cook stir fry at home because it gets piping hot and maintains heat through the cook, unlike trying to do this kind of dish indoors, especially if you have an electric stove.

The sauce is thick, glossy, and just sweet enough to bring everything together.

Don’t skip the velveting step. It is relatively fast, and is worth the small amount of extra time. It keeps the chicken moist and helps the sauce stick beautifully once everything comes together. Velveting is what gives restaurant stir fry its unique, tender texture.

This recipe is easy to adjust based on what vegetables you have. While broccoli, onion, and bell pepper are classic, snow peas, mushrooms, or zucchini all work well. The sauce thickens quickly, so be ready to stir and serve once it hits the hot griddle.

Why You’ll Love This Dish

• Fast Cooking – Griddle heat means everything cooks in minutes.
• Tender Chicken – Velveting keeps the chicken juicy and soft.
• Balanced Sauce – Umami-rich, slightly sweet, with just enough tang.
• Flexible Ingredients – Great for cleaning out the fridge.
• Meal Prep Friendly – Stores and reheats well for leftovers.

Blackstone Chicken Pad See Ew

Blackstone Chicken and Broccoli Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

Ingredients

• Avocado Oil – High smoke point and neutral flavor make it ideal for griddle cooking.
• Sesame Oil – A few drops add classic stir-fry aroma and flavor.
• Chicken Breasts – Sliced thin, they cook fast and stay tender after marinating.
• Water – Used in velveting to help the chicken absorb flavor and moisture.
• Soy Sauce – Adds salt and umami to both the marinade and the sauce.
• Corn Starch – Helps thicken the sauce and coat the chicken during marinating.
• Broccoli Florets – Brings crunch and color; stir-fry staple for good reason.
• Onion – Adds sweetness and texture when lightly caramelized.
• Red Bell Pepper – Brightens the dish with color and natural sweetness.
• Hoisin Sauce – Adds richness and mild sweetness to the sauce.
• Black Vinegar – A bit tangy, it deepens the flavor profile.
• Honey – Balances out the saltiness and vinegar.
• Garlic (Minced) – Brings bold aromatic flavor to the sauce.
• Ginger Powder or Paste – Adds warmth and depth; works well with garlic.
• Togarashi (Optional) – A Japanese spice blend that adds heat and complexity.
• Sesame Seeds (Optional) – Provide a little crunch and nutty finish.

Blackstone Egg Roll in a Bowl

How To Make Chicken Stir Fry on the Griddle

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

1. Mix the sauce ingredients and set aside. Velvet the chicken with water, soy sauce, cornstarch, and avocado oil; let sit while prepping the grill and vegetables.
2. Preheat the griddle to medium-high heat. Add a tablespoon of avocado oil and a few dashes of sesame oil.
3. Stir-fry the vegetables for 2 minutes, then steam under a dome with a splash of water. Once softened, continue stir frying until slightly crisp.
4. Cook the chicken on the other side of the griddle until browned and no longer pink. Cut any large pieces while cooking.
5. Combine everything and pour the sauce over top. Stir and flip until the sauce thickens and coats the chicken and vegetables. Serve hot with optional togarashi and sesame seeds.

Blackstone Stir Fry Udon With Pork

FAQ

Can I make this without a Blackstone?

Yes. Use a large cast iron skillet or wok over medium-high heat. Cook the chicken and vegetables separately, then combine and add the sauce.

How should I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.

Can I prep this ahead of time?

You can velvet the chicken and mix the sauce a few hours in advance. Chop the vegetables and store everything separately until ready to cook.

What are good substitutions?

Use boneless thighs instead of breasts, or swap in other vegetables like carrots, zucchini, or snap peas. If you don’t have black vinegar, rice vinegar or balsamic vinegar works in a pinch.

Blackstone Pork Chops

Serve This With…

• Steamed Jasmine Rice
• Fried Rice or Yakisoba
• Egg Rolls or Gyoza
• Cucumber Salad

Blackstone Chicken and Broccoli is a great example of what griddle cooking does well. High heat, fast results, and big, bold flavors. It’s a practical recipe for a busy weeknight that gives you a restaurant-quality meal at home and is budget-friendly. This is also a great recipe for meal-prepping!

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