Blackstone Peanut Chicken Stir Fry is a flavorful, easy griddle dinner that brings together tender chicken, crisp vegetables, and soft ramen-style noodles tossed in a savory peanut sauce.
You can use the specialty ramen shown or any stir-fry noodles you prefer. The key is to cook and rinse the noodles so they stay separate and don’t get mushy when combined on the griddle.
This version has a mild heat from sriracha, bright acidity from rice vinegar or lime juice, and fresh aromatics from garlic and ginger. It’s a quick weeknight meal that’s customizable and great for feeding a crowd when cooked on a flat top.
How to make Blackstone Peanut Chicken Stir Fry
Start by making the peanut sauce. In a bowl 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.
Boil the ramen or stir-fry noodles according to the package directions, but discard any seasoning or sauce packets. Drain and rinse the noodles well with cold water to stop the cooking and keep them from sticking together.
Arrange the prepared peanut sauce, the cooled noodles, the sliced stir-fry vegetables, 1 1/2 pounds diced boneless chicken thighs (or breasts), and any optional toppings—such as chopped peanuts and sliced green onions—on a tray for easy access while cooking.
Using a pre-sliced stir-fry vegetable mix makes this recipe especially quick. My mix included carrots, snow peas, broccoli, bell peppers, and onions, but you can use whatever vegetables you prefer.
Preheat your Blackstone griddle or flat top to medium. Add a thin layer of cooking oil, then spread the vegetables across the hot surface. Season with kosher salt and freshly ground pepper and cook for about 2 minutes, stirring frequently with spatulas so everything sears evenly.
Add the diced chicken to the vegetables, sprinkle a little more salt and pepper, and continue to cook and toss for about 4–6 minutes, until the chicken is cooked through and nicely browned. Keep the ingredients moving so they cook quickly and evenly.
When the chicken is nearly done, add the cooked, rinsed noodles and pour the peanut sauce over everything. Toss carefully with spatulas for 2–3 minutes to warm the noodles and coat all the ingredients in sauce. Taste and adjust seasoning, adding more soy sauce or sriracha if needed.
Finish with optional toppings—chopped peanuts add crunch and sliced green onions bring a pop of freshness. Serve straight from the griddle or transfer to a large platter for family-style sharing.
Top Blackstone Peanut Chicken Stir Fry with chopped peanuts and green onions if desired 🙂
The peanuts give a satisfying crunch while the green onions add brightness. This dish pairs well with a side of steamed greens or a simple cucumber salad if you want extra freshness.
Leftovers store well in the refrigerator for 2–3 days. Reheat gently on the griddle or in a skillet so the noodles and vegetables warm through without drying out. If the sauce thickens in the fridge, stir in a splash of water or rice vinegar when reheating.
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
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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In a bowl combine peanut sauce, soy sauce, sriracha, rice vinegar or lime juice, garlic, and ginger if using. Stir until combined. Boil noodles according to package directions, drain, and rinse well with cold water.
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Preheat griddle to medium. Add cooking oil, stir fry veggies, kosher salt, and pepper. Cook 2 minutes, mixing with spatulas.
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Add chicken and a little more kosher salt and pepper. Cook 5 minutes, mixing together with the veggies until the chicken is cooked through.
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Add cooked noodles and peanut sauce. Mix together with spatulas for 3 more minutes. Garnish with green onions and chopped peanuts if desired.
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