Blackstone Chicken Lo Mein is a popular and flavorful stir-fry dish often cooked on a Blackstone griddle. This versatile dish combines tender chicken with a medley of colorful vegetables like broccoli, carrots, and onions, all tossed in a savory sauce.
INGREDIENTS
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp garlic paste (or minced garlic)
- 2 tbsp ginger paste (or grated ginger)
- 2 tbsp sriracha
- 2 tbsp oyster sauce
- 2 tbsp 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
- 2–3 carrots, grated or shredded
- Vegetable oil (or preferred cooking oil)
- Optional garnishes: sesame seeds, green onions, extra sriracha, soy sauce, or yum yum sauce
INSTRUCTIONS
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sriracha, oyster sauce, and rice vinegar until fully combined.
- Cut the chicken thighs into bite-sized pieces and place them in a gallon-sized plastic bag. Pour in a few spoonfuls of the sauce, then seal the bag and massage it to coat the chicken evenly.
- Transfer the bag to the refrigerator and let the chicken marinate overnight.
- When ready to cook, boil the spaghetti according to the package instructions. Drain and rinse with cold water to prevent it from becoming mushy.
- On a large tray, combine the marinated chicken, cooked spaghetti, remaining sauce, mushrooms, red pepper, onion, and carrots.
- Preheat a griddle or large skillet to medium-high heat for a few minutes. Add cooking oil and the chicken and vegetables. Cook for 7–9 minutes, flipping occasionally with hibachi spatulas.
- Add the cooked spaghetti and the sauce. Stir everything together and cook for an additional 4–5 minutes, turning and mixing as needed.
- Transfer portions to the tray used earlier and serve, garnished with sesame seeds, green onions, and additional sriracha, soy sauce, or yum yum sauce if desired.
