I picked up a tub of Asian Stir Fry veg at Trader Joe’s and decided to supplement it, add some noodles and chicken, cook it all on the Blackstone and sauce it up. I decided it needed a little crunch so I chopped some Chile Lime Cashews and added a pinch of Fried Shallots (both also from TJs). I put the crunchy stuff in Press-n-Seal and I’ll take it out when I reheat, then add it back when I eat it.
by FloriDan_
6 Comments
Blackstone Chicken & Veggie Stir Fry
Ingredients
Chicken (1 lb BSCB, thin sliced)
• 1 Tbsp cornstarch
• 2 tsp light soy sauce
• 1 tsp mirin
• 1 tsp neutral oil (canola, avocado, peanut)
• ½ tsp grated garlic
• ½ tsp grated ginger (optional)
• ¼ tsp white pepper
Veg (~2 lbs total)
• 18 oz Trader Joe’s Asian Stir Fry mix (snap peas, carrots, bell pepper, onion, mushrooms)
• 2 baby bok choy → separate stems from leaves
• 1 medium zucchini, sliced slightly thicker than coins
• 1 extra bell pepper, sliced
• Extra mushrooms, sliced
• 4–5 green onions → whites cut thin, greens reserved for garnish
Noodles
• 6–7 oz Twin Marquis Hong Kong pan-frying noodles (about ½ a pack)
Finishing Sauce (in squeeze bottle)
• 6 Tbsp light soy sauce
• 1½ Tbsp oyster sauce
• 1½ Tbsp hoisin
• 1½ Tbsp rice vinegar
• 1 Tbsp mirin
• 2 tsp sugar (or 1 tsp sugar + 1 tsp honey)
• 1 Tbsp gochujang + 1 tsp sambal (adjust heat to taste)
• 2 cloves garlic, minced (or grated)
• 1 Tbsp cornstarch dissolved in 3 Tbsp water
Separate (for finish only, off heat):
• 1½ tsp toasted sesame oil
⸻
🔪 Prep Steps
Velvet the Chicken
1. In a bowl, whisk together cornstarch, soy sauce, mirin, oil, garlic, ginger, and white pepper.
2. Add thin-sliced chicken and massage marinade until coated.
3. Rest 20–30 min at room temp (or up to overnight in fridge).
Blanch the Noodles
1. Bring a pot of water to a boil.
2. Drop in noodles and blanch for 45–60 sec only (they’ll finish on the griddle).
3. Drain well, rinse quickly under cold water, and toss with a drizzle of oil to prevent sticking.
4. Spread on a tray until ready to cook.
⸻
🔥 Cooking by Waves
Wave 1: Chicken (1½–2 min sear + 1 min toss)
• Oil a hot zone.
• Spread chicken slices in a thin layer.
• Let sear 1½–2 min untouched, then toss for 1 more min until almost cooked.
• Park in cooler zone.
⸻
Wave 2: Hearty Veg (≈3 min)
• Oil a fresh hot zone.
• Add carrot, onion, bell pepper, green onion whites.
• Cook 3 min, stirring every 30–45 sec for char.
• Optional: a light squeeze of sauce (1–2 tsp) for base seasoning.
⸻
Wave 3: Medium Veg (≈2 min)
• Add mushrooms, snap peas, zucchini, bok choy stems.
• Cook 2 min, tossing to prevent mush.
• Mushrooms release liquid → scrape/fold to keep searing.
⸻
Wave 4: Noodles (≈2–3 min)
• On a separate oiled hot zone, spread blanched noodles thin.
• Let sear 1–2 min untouched, flip, then 30–60 sec more.
• Pull when lightly charred.
⸻
Wave 5: Combine & Sauce (≈2 min)
• Gather chicken + all veg together in center zone.
• Add noodles on top.
• Shake sauce bottle well (slurry settles). Squeeze in most of sauce.
• Toss vigorously for 2 min until glossy and coated.
• In the last 30 sec: add bok choy leaves so they just wilt.
⸻
Wave 6: Finish & Garnish (off heat)
• Remove from heat.
• Drizzle 1½ tsp toasted sesame oil over everything. Toss gently.
• Garnish with:
• Green onion greens
• Chili crisp drizzle
• Optional: crispy fried shallots or chopped chili-lime cashews
• Sesame seeds if desired
That looks delicious. Thanks for the detailed instructions!
oh YUM i want to try this!
That looks insanely good
This looks amazing!!!!
gonna try this recipe. thanks op!!