Asian Chicken & Noodle Stir-fry | Blackstone Griddles

Matt's whipping up a tasty Asian Chicken and Noodle Stir-fry on the Blackstone griddle! It's all about those fresh veggies, juicy chicken, and a kick of ginger that makes every bite pop. Get ready to dive into a dish that's as easy to make as it is satisfying to eat!

Asian Chicken and Noodle Stir-fry recipe: https://blackstoneproducts.com/blogs/recipes/asian-chicken-and-noodle-stir-fry

Ingredients
Chicken and Marinade:
1.5 lbs chicken breast (cut into small strips)
1 teaspoon baking soda
1 teaspoon Shaoxing wine or rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (for color)
1 tablespoon cornstarch
1 tablespoon ginger paste
1 tablespoon garlic paste

Vegetables:
1 red bell pepper (cut into strips)
3-4 spring onion whites (save the tops for garnish)

Sauce:
1 cup soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1 teaspoon garlic paste
2 teaspoons ginger paste
1-2 tablespoons avocado and olive oil blend
1 teaspoon salt
1 teaspoon pepper

Noodles:
2 packages Hokkien noodles
¼ cup water

Directions
1. Butterfly chicken into cutlets and cut into small strips. Place in a large bowl.

2. Add all marinade ingredients to the bowl with the chicken. Mix well and let sit for about 15 minutes.

3. Cut vegetables and set aside.

4. In another bowl, mix all sauce ingredients well.

5. Preheat your Blackstone griddle to medium heat.

6. Spread oil on the preheated griddle.

7. Add the marinated chicken to the griddle, spreading it out evenly.

8. Add vegetables to another side of the griddle. Season with a pinch of salt and pepper.

9. Add noodles to another part of the griddle to warm. Add water, cook for 2-3 minutes, then break up the noodles.

10. Combine the vegetables, noodles, and chicken on the griddle and mix well.

11. Pour the sauce over the mixture and stir for 1-2 minutes.

12. Remove from the griddle onto a plate. Top with spring onion greens and sesame seeds.

13. Enjoy!

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