Blackstone Chicken Wonton Stir Fry
This griddle recipe for Blackstone Chicken Wonton Stir Fry is not only super delish, it’s also easy and pretty healthy.
I prefer the boneless, skinless chicken thighs in taste, plus they are very budget friendly.
But you could easily use chicken breasts.
Mix it up with your favorite vegetables too, carrots would be a great addition and also mushrooms!
How to make Blackstone Chicken Wonton Stir Fry
First mix together some hoisin sauce, soy sauce, sriracha, minced garlic, and grated ginger in a bowl.
Then dice a pound of chicken and add some of the sauce.
Toss until combined and let it marinate for a few minutes.
Place some sliced bell peppers, snap peas, thawed mini wontons, and green onions on a tray to carry out to your griddle.
Preheat your Blackstone or flat top griddle to medium heat.
Add some cooking oil of choice, the sliced bell peppers, and snap peas.
Cook the veggies for about 2 minutes, mixing a few times.
Then add more cooking oil and a bag of thawed mini wontons.
And the seasoned chicken.
Season with kosher salt and pepper and cook for about 6 minutes, mixing it all together with your spatulas.
Finally add some sliced green onions and the sauce from earlier.
Mix this together and cook for about another 2 minutes.
Garnish Blackstone Chicken Wonton Stir Fry with sesame seeds and serve right away 🙂
Crisp veggies, perfectly seasoned chicken, and mini wontons really do make the best combo!
If you like Blackstone Chicken Wonton Stir Fry, you might also like…
Hibachi Shrimp Stir Fry
Blackstone Balsamic Chicken Stir Fry
Blackstone Cajun Shrimp Lettuce Wraps
Favorite Blackstone Griddle Recipes
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Blackstone Chicken Wonton Stir Fry
Equipment
- Flat Top Grill/ Griddle
- Blackstone Griddle
Ingredients
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 6 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste
- 1 pound boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- cooking oil of choice
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 (8-ounce) bag sugar snap peas
- 1 (24-ounce) bag frozen mini wontons (mine were chicken and vegetable flavor) thawed
- kosher salt, pepper
- 1 bunch green onions cut into inch pieces
- Optional: sesame seeds, more sriracha
Instructions
- Put the hoisin, soy sauce, sriracha, garlic, and ginger in a small bowl and stir until combined.
- Put the chicken into another bowl with 2 tablespoons of the sauce, stir until combined and let marinate 15 minutes.
- Preheat griddle to medium. Add cooking oil, peppers, and snap peas, cook 2 minutes, mixing a few times with spatulas.
- Add more cooking oil, chicken, wontons, kosher salt, and pepper. Cook 6 minutes, mixing everything together with spatulas a few times.
- Add remaining sauce and green onions. Cook 2 to 3 more minutes, mixing a few times. Garnish with sesame seeds and serve with more sriracha if desired.
My new Blackstone Griddle Cookbook is now available on Amazon!
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