Blackstone Peanut Chicken Stir Fry is a delicious griddle dinner featuring savory peanut sauce and tender ramen-style noodles.
You can use the specialty ramen shown or any stir-fry noodles you prefer — both work great.
The dish has a touch of heat from sriracha, bold savory flavors from the peanut sauce and soy, and plenty of nutritious vegetables.
How to make Blackstone Peanut Chicken Stir Fry
Start by making the peanut sauce: combine 3/4 cup store-bought peanut sauce with 3 tablespoons soy sauce, 1–2 tablespoons sriracha (to taste), 1 tablespoon rice vinegar or lime juice, 6 cloves minced garlic, and 1/2 tablespoon grated ginger or ginger paste if you like. Whisk until smooth and set aside.
Cook the ramen or stir-fry noodles according to package directions but discard the seasoning packet. Drain and rinse thoroughly with cold water to stop cooking and prevent them from becoming mushy.
Arrange the prepared peanut sauce and noodles on a tray with 1 1/2 pounds diced boneless, skinless chicken thighs (or breasts), a 12-ounce bag of pre-sliced stir-fry vegetables, cooking oil, kosher salt, and pepper. Using a pre-sliced veggie mix keeps prep quick and easy — mine had carrots, broccoli, peppers, snow peas, and onions.
Preheat your Blackstone griddle or any flat-top griddle to medium. Add a splash of cooking oil and spread the vegetables across the hot surface. Season with kosher salt and freshly ground pepper.
Stir the vegetables for about 2 minutes using spatulas so they begin to soften but still retain some crunch.
Add the diced chicken, season again lightly with salt and pepper, and continue to cook, stirring often, until the chicken is cooked through — about 4–6 minutes depending on piece size.
Mix the chicken and vegetables together for roughly 5 minutes so everything is evenly heated and develops some color on the griddle.
Once the chicken is cooked and the veggies are tender-crisp, add the drained noodles and the prepared peanut sauce to the griddle.
Toss everything together with spatulas for another 2–3 minutes so the noodles warm through and the sauce evenly coats the chicken and vegetables.
Finish by transferring to a serving platter and topping with chopped peanuts and sliced green onions if desired — the peanuts add a satisfying crunch and the green onions bring a bright, fresh note.
Top Blackstone Peanut Chicken Stir Fry with chopped peanuts and green onions if desired 🙂
The contrast of crunchy peanuts and aromatic green onions elevates the dish — it’s flavorful, texturally pleasing, and ready in about 20 minutes of active cooking time.
Serve immediately while hot. This stir-fry stores well in the fridge for a couple of days and reheats quickly for an easy leftover meal.
If you like Blackstone Peanut Chicken Stir Fry, you might also like these griddle recipes…
Blackstone Chicken Sweet Potatoes and Apples
Blackstone Honey Sriracha Mahi Mahi
Blackstone Chicken and Sweet Potato Noodles
Blackstone Teriyaki Shrimp and Broccoli
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Blackstone Peanut Chicken Stir Fry
Cheri Renee
Pin Recipe
Equipment
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Blackstone Griddle
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Flat Top Grill/ Griddle
Ingredients
- 3/4 cup store-bought peanut sauce
- 3 tablespoons soy sauce
- 1 to 2 tablespoons sriracha
- 1 tablespoon rice vinegar or lime juice
- 6 cloves garlic minced
- 1/2 tablespoon grated ginger or ginger paste (optional)
- 2 (3.5-ounce) packages ramen or stir fry noodle (minus the seasoning or sauce packet)
- cooking oil of choice
- 1 (12-ounce) bag already sliced stir fry vegetables (my mix from the produce section had carrots, snow peas, broccoli, peppers, and onions)
- kosher salt, pepper
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- Optional toppings: green onions, chopped peanuts
Instructions
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Combine peanut sauce, soy sauce, sriracha, rice vinegar or lime juice, garlic, and ginger (if using) in a bowl and stir to combine. Boil noodles according to package directions, drain, and rinse with cold water.
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Preheat griddle to medium. Add cooking oil, stir-fry vegetables, kosher salt, and pepper. Cook 2 minutes, stirring with spatulas.
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Add chicken, season with a little more salt and pepper, and cook about 5 minutes, stirring together with the vegetables until the chicken is cooked through.
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Add the cooked noodles and peanut sauce. Toss and cook for 2–3 more minutes to heat through. Garnish with green onions and chopped peanuts if desired.
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