Blackstone Chicken Lo Mein is perfect to make on the griddle because this recipe makes A TON!
I did happen to be feeding a crowd on this particular day, but if you are not it reheats really well for leftovers.
Or you could easily cut this recipe in half,
Traditional Lo Mein calls for egg noodles in the shape of spaghetti.
They were not available at my grocery store, so I improvised with regular spaghetti.
If you want to go more of the traditional route, check out the noodles on Amazon or specialty stores.
How to Make Blackstone Chicken Lo Mein
Start by cutting three pounds boneless, skinless chicken thighs in bite size pieces.
Place them in a gallon size plastic bag to marinate.
The sauce for the noodles will also be used as the chicken marinade.
Put 3/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons each garlic paste, ginger paste, sriracha, rice vinegar, and oyster sauce in a bowl.
Whisk until combined and put a few spoonfuls in the bag with the chicken.
Massage the bag until the chicken is coated and place both the chicken and sauce (covered) in the fridge overnight.
When ready to make this delicious dish, boil the pasta according to the package directions.
Then drain and rinse with cold water so it doesn’t get mushy.
As the pasta cooks, prepare the other ingredients and place everything on a large tray.
I have a slice red bell pepper, sliced onion, sliced mushrooms, and shredded carrots.
And of course the sauce and chicken from earlier.
Preheat the griddle to medium high for several minutes.
Then add some cooking oil and the chicken and veggies.
Cook the chicken and veggies for 7 to 9 minutes.
Use hibachi spatulas to toss and flip them a few times.
Then add the cooked pasta and the sauce.
Cook this a few more minutes, turning and combining everything with the hibachi spatulas.
I will say noodles can be a little tricky to maneuver on the griddle with the hibachi spatulas.
I figured it out though 🙂
After they are done, use the hibachi spatulas to transfer the Lo Mein to the same tray you used to carry the ingredients out.
This is done best in small batches, and maybe with a Blackstone helper to hold the tray.
My mom was my lovely helper 🙂
Serve Chicken Lo Mein with sesame seeds and cilantro over top if desired 🙂
We also had some extra sriracha, soy sauce, and yum yum sauce for anyone who wanted them.
Such an incredible flavor and so fun making a huge meal on the griddle!
If you like Blackstone Chicken Lo Mein, you might also like these griddle recipes…
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Blackstone Chicken Lo Mein
- Blackstone Griddle
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 2 Tbsps garlic paste or minced garlic
- 2 Tbsps ginger paste or grated ginger
- 2 Tbsps sriracha
- 2 Tbsps oyster sauce
- 2 Tbsps rice vinegar
- 3 pounds boneless skinless chicken thighs
- 1 pound spaghetti
- 8 oz mushrooms sliced
- 1 red bell pepper thinly sliced
- 1 onion thinly sliced
- 2 to 3 carrots grated or shredded
- vegetable oil (or cooking oil of choice)
- Optional: sesame seeds or green onions to garnish, extra siracha, soy sauce, and/or yum yum sauce
- Put the soy sauce, brown sugar, garlic, ginger, sriracha, oyster sauce, and rice vinegar in a bowl and whisk until evenly combined.
- Cut the chicken thighs into bite size pieces and put them in a gallon size plastic bag. Add a few spoonfuls of the sauce to the chicken, massage the bag until the chicken is evenly coated.
- Put the sauce in a covered container in the fridge. Marinate the chicken overnight in the fridge.
- When ready to cook, boil the spaghetti according to package directions. Drain and rinse with cold water so it doesn't get mushy.
- Put the chicken, cooked spaghetti, sauce that we made earlier, mushrooms, red pepper, onion, and carrots on a large tray and head to the griddle.
- Preheat the griddle to medium high heat for several minutes. Add some cooking oil and the chicken and veggies. Cook 7 to 9 minutes, flipping and turning a few times with hibachi spatulas.
- Add the cooked spaghetti and the sauce. Cook 4 to 5 more minutes, stirring and turning a few times. Transfer in small batches to the same tray you used to carry everything out using the hibachi spatulas.
- Serve garnished with sesame seeds and green onions if desired, also extra sriracha, soy sauce and/or yum yum sauce.