Ingredients:

  • 1.5 lb chicken breast, cut into ½-inch cubes
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ½ cup soy sauce
  • ¼ cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Whisk all sauce ingredients (soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and the cornstarch slurry) in a bowl until the sugar is dissolved.
  2. Cut chicken into uniform ½-inch cubes and slice all vegetables into consistent sizes to ensure even cooking.
  3. Preheat the Blackstone griddle to medium-high heat and apply a thin layer of vegetable oil.
  4. Spread cubed chicken in a single layer on the hottest part of the griddle; let sit undisturbed for 3 minutes to develop a sear, then toss and cook for another 3-4 minutes until internal temperature reaches 165°F. Move chicken to the cool zone of the griddle.
  5. Add another tablespoon of oil to the center of the griddle. Toss on carrots and broccoli first, cooking until they begin to soften.
  6. Add sliced bell peppers and snap peas to the griddle, stir-frying until tender-crisp. Stir in minced garlic and grated ginger for 30-60 seconds.
  7. Return the chicken to the hot zone with the vegetables and pour the prepared sauce over the mixture. Toss rapidly over high heat until the sauce caramelizes into a velvety glaze that clings to the ingredients.