Yields: 4 servings
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup teriyaki sauce (your favorite brand)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tbsp brown sugar (optional, for extra sweetness)
For the Stir Fry:
1 tbsp olive oil or vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup broccoli florets, cut into bite-sized pieces
1 cup snap peas
1/2 red onion, thinly sliced
1 (20 oz) can pineapple chunks, drained (reserve 2 tbsp juice for sauce if desired)
1/2 cup teriyaki sauce (for cooking)
2 tbsp cornstarch (for thickening, optional)
1/4 cup water or reserved pineapple juice (if using cornstarch)
Cooked rice or noodles, for serving
Sesame seeds and chopped green onions, for garnish
Equipment:
Blackstone Griddle
Spatulas
Large bowl for marinating
Small bowl for cornstarch slurry (if using)
Instructions:
Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients (teriyaki sauce, soy sauce, rice vinegar, sesame oil, ginger, garlic, and brown sugar if using). Toss to coat well. Cover and refriger refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Prepare the Blackstone: Preheat your Blackstone griddle to medium-high heat. Add 1 tablespoon of olive oil or vegetable oil to the cooking surface.
Cook the Chicken: Once the griddle is hot, spread the marinated chicken in a single layer. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the griddle and set aside.
