This balsamic chicken stir fry is one of those recipes that feels a little fancy—but it’s actually super simple. If you’re a new Blackstone owner, this is a great way to get comfortable using the whole surface and layering in flavor as you go.
Here are three quick tips before you fire up the griddle:
- Don’t buy balsamic vinegar—you want balsamic glaze. It’s thicker, sweeter, and made to drizzle right on top.
- Don’t be shy with the garlic and butter. There’s no sauce in this dish—just that balsamic finish—so the garlic and butter are key to making the flavor pop.
- Swap veggies if you want, but don’t dump them all on at once. Softer vegetables (like zucchini or spinach) cook fast and should go on last so they don’t get soggy.
If you’re looking for more easy, everyday griddle meals, check out my Griddle 101 eBook. It’s full of beginner-friendly recipes just like this one.
Balsamic Chicken and Veggies
Blackstone griddle chicken stir fry made easy—this quick recipe is packed with fresh veggies, bold flavor, and a simple balsamic glaze drizzle for a no-fuss weeknight meal.
Servings: 4
Equipment
- 2 Spatulas
Ingredients
- 1.5 lb chicken breast diced
- 1 red onion sliced
- 1 orange bell pepper sliced
- 1 can corn 8.5oz
- 1 pint cherry tomatoes halved
- 1 zucchini halved lengthwise and sliced
- 3 cloves garlic minced
- 2 tablespoon butter
- tablespoon oil I like avocado
- 1.5 teaspoon Montreal Chicken Seasoning
- Balsamic glaze for drizzling
Instructions
- Preheat griddle to medium heat (375–400°F).
- Add oil, then chicken, red onion, and bell pepper together. Season with Montreal Chicken and salt & pepper.
- Cook 4–5 minutes, then flip the chicken.
- Add corn and cherry tomatoes after flipping the chicken.
- Once chicken is cooked through, push everything to the side.
- Add zucchini, butter, and garlic to an open spot.
- Cook 2–3 minutes until zucchini is tender.
- Mix everything together.
- Kill the heat and drizzle balsamic glaze over the top.
- Serve immediately.
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