Chicken and Green Bean Stir Fry

This Blackstone Chicken and Green Bean Stir Fry is quick, colorful, and packed with big takeout-style flavor. Tender chicken pieces cook until golden on the griddle, green beans and red bell pepper stay crisp-tender, and everything gets tossed in a sweet, savory, lightly spicy sauce that thickens right on the Blackstone.

It is an easy one-griddle dinner that comes together in under 30 minutes and works perfectly over rice, noodles, or even tucked into lettuce cups. The cornstarch helps the chicken brown beautifully, while the sweet chili sauce, soy sauce, sesame oil, garlic, and sriracha give the stir fry that sticky, flavorful finish.

Why You’ll Love This Recipe

• Better-than-takeout flavor: Sweet chili sauce, soy sauce, sesame oil, garlic, and sriracha create a glossy, flavorful sauce.
• Perfect for the Blackstone: The griddle gives the chicken a great sear and keeps the vegetables crisp-tender.
• Fast weeknight dinner: Everything cooks quickly and can be served over rice or noodles.
• Family-friendly: It is sweet, savory, colorful, and easy to adjust with more or less heat.

Ingredients

Stir Fry

• 1 pound chicken, cut into bite-sized pieces
• 1 tablespoon cornstarch
• Salt and pepper, to taste
• 2–3 cups green beans, trimmed and cut into 2–3 pieces
• 1 red bell pepper, thinly sliced
• 3–4 garlic cloves, minced
• 2 green onions, thinly sliced
• Oil, for the griddle
• Sesame seeds, for garnish

Sweet Chili Stir Fry Sauce

• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 1/4 cup water

How to Make Blackstone Chicken and Green Bean Stir Fry

1. Preheat the Blackstone. Heat the Blackstone griddle to medium heat and add a little oil.
2. Cook the vegetables. Add the green beans and red bell pepper to the griddle. Cook until they start to get a little color.
3. Steam until crisp-tender. Add a splash of water and cover the vegetables with a dome to steam until crisp-tender.
4. Season the chicken. While the vegetables cook, toss the chicken with cornstarch, salt, and pepper.
5. Sear the chicken. Move the vegetables to one side of the griddle. Add the chicken to the other side and cook until golden brown and fully cooked.
6. Add garlic. Add the minced garlic to the chicken and cook for about 30 seconds, just until fragrant.
7. Add the green onions, then toss the chicken and vegetables together on the griddle.
8. Make the sauce. In a bowl, whisk together the sweet chili sauce, soy sauce, brown sugar or honey, sesame oil, sriracha, and water.
9. Sauce the stir fry. Pour the sauce over the chicken and vegetables. Toss until everything is evenly coated and the sauce thickens slightly.
10. Garnish and serve. Sprinkle with sesame seeds and serve over rice or noodles.

Recipe Tips

• Cut everything before cooking. Stir fry moves fast, so prep the chicken, vegetables, garlic, green onions, and sauce before turning on the griddle.
• Use cornstarch for better browning. It helps the chicken get golden and gives the sauce something to cling to.
• Do not overcook the green beans. Cook them until crisp-tender so they keep their color and crunch.
• Adjust the heat. Use less sriracha for a milder sauce or add more if you want extra spice.

Serving Ideas

Serve this stir fry over steamed rice, fried rice, noodles, cauliflower rice, or lettuce cups. It also pairs well with egg rolls, dumplings, cucumber salad, or extra steamed vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the Blackstone, in a skillet, or in the microwave until warmed through. Add a small splash of water if the sauce thickens too much after chilling.