Blackstone Green Bean Chicken

Ingredients

• 1 pound (454 g)boneless, skinless chicken thighs
• 1/2 pound (227 g)fresh green beans
• 1/2 teaspoon, dividedsalt
• 1/2 teaspoon, dividedgarlic powder
• 1 teaspoononion powder
• 3 tablespoons, dividedoil
• 1 teaspoon, dividedchilli pepper flakes
• 4 tablespoonssoy sauce
• 2 teaspoonssriracha
• 1 tablespoonbrown sugar
• 1/4 cup (60 ml)water
• 1/2 teaspoonsesame oil
• 1 1/2 teaspoonsginger paste or chopped fresh ginger
• 1 tablespooncornflour
• 1/2 teaspoonsesame seeds

Instructions

1. 1

   Heat the griddle

   Preheat the griddle to medium-high.

2. 2

   Cut the chicken

   Slice the chicken thighs into strips.

3. 3

   Prepare the beans

   Wash the green beans and cut them in half.

4. 4

   Season both

   Season the chicken with half the salt, onion powder, garlic powder and chilli flakes. Use the remaining salt, onion powder, garlic powder and chilli flakes to season the green beans.

5. 5

   Add the oil

   Add 1 tablespoon of oil to the chicken and 1 tablespoon to the green beans.

6. 6

   Mix the sauce

   Put all the wet ingredients, the cornflour and the final tablespoon of oil in a bowl, then mix well.

7. 7

   Arrange ingredients

   Place the chicken and green beans on the griddle in separate areas.

8. 8

   Cook for five

   Cook the chicken and green beans for 5 minutes, turning them frequently.

9. 9

   Combine the chicken

   Once the chicken is browned on all sides and cooked through, mix it with the green beans.

10. 10

    Add the sauce

    Stir the sauce well, then pour it over the chicken and green beans.

11. 11

    Thicken the sauce

    Mix everything together as the sauce thickens.

12. 12

    Transfer to a bowl

    Take everything off the griddle and place it in a large bowl.

13. 13

    Finish and serve

    Scatter the sesame seeds over the top and serve.

What is Blackstone Green Bean Chicken?

This is a griddle-cooked chicken and green bean dish with an Asian-inspired soy, ginger and chilli sauce. The recipe combines quick-cooking strips of chicken with crisp-tender beans, then coats them in a sauce thickened with cornflour.

Its appeal is the contrast between browned chicken, fresh green beans and a glossy, savoury-sweet sauce. Cooking the two main ingredients side by side also makes it straightforward to bring them together once the chicken is done.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 20g protein, 8g carbs, 14g fat.

The chicken provides most of the protein, while the green beans and brown sugar contribute some of the carbohydrates. Oil, sesame oil and the chicken thighs account for much of the fat; serve with vegetables or a modest portion of rice to balance the plate.

Getting the ingredients ready

Chicken: Cut the thighs into strips of similar size so they cook at roughly the same pace. Thigh meat stays juicy on a hot griddle, but check the thickest pieces before combining everything.

Green beans: Wash them and halve them as directed. Trim the ends if needed, and dry the beans well so excess water does not interfere with browning.

Seasoning: Divide the salt, garlic powder and chilli flakes between the chicken and beans, with onion powder used for both as directed. Keep the two seasoned portions separate until they go onto the griddle.

Making a smooth sauce

Cornflour: Mix it thoroughly with the soy sauce, sriracha, brown sugar, water, sesame oil, ginger and final tablespoon of oil before pouring. This helps disperse the thickener and reduces the chance of lumps.

Stir again just before adding the sauce, since cornflour can settle in the bowl. Once it hits the hot griddle, keep the chicken and beans moving so the sauce coats them evenly as it thickens.

Managing the griddle heat

Preheating the griddle to medium-high helps the chicken brown rather than simply steam. Keep the chicken and beans in separate areas at first, as the recipe directs.

Turn both frequently during the 5-minute cooking period. The stated time is a guide; the chicken should be browned on all sides and cooked through before you mix it with the beans.

Texture and doneness cues

Chicken: Look for browned surfaces and check that the thickest strips are cooked through before adding the sauce. Avoid relying on colour alone if pieces vary in thickness.

Green beans: Frequent turning cooks them evenly while helping them retain some bite. The sauce should become glossy and cling to the chicken and beans rather than remain watery.

Serving ideas

Serve the chicken and beans straight from the bowl, with sesame seeds scattered over the top. Rice or noodles make a filling accompaniment and soak up the soy-and-ginger sauce.

For a lighter plate, serve it with extra vegetables or a simple crunchy salad. Keep any extra sauce alongside so diners can add it to taste.

Recipe notes & tips

• Cut the chicken into evenly sized strips to help it cook at a similar pace.
• Dry the washed green beans before seasoning them.
• Keep the chicken and beans separate on the griddle until the chicken is cooked through.
• Stir the sauce immediately before pouring it over the griddle contents.
• Turn the ingredients frequently during the 5-minute cooking period.
• Have the sauce mixed and ready before you start cooking on the hot griddle.

Variations

• Adjust the heat: Use fewer chilli flakes or less sriracha for a milder sauce.
• Add more ginger: Increase the ginger for a brighter, more aromatic flavour.
• Use chicken breast: Cut it into strips and watch it closely so it does not overcook.
• Try extra vegetables: Add sliced peppers alongside the green beans.
• Serve with noodles: Spoon the saucy chicken and beans over cooked noodles.

Common mistakes to avoid

• Uneven chicken strips: Cut them to a similar thickness so smaller pieces do not finish too early.
• Wet green beans: Dry them after washing to limit excess moisture on the griddle.
• Lumpy sauce: Mix the cornflour thoroughly into the sauce ingredients before adding it.
• Adding the sauce too soon: Wait until the chicken is browned and cooked through before combining the ingredients.
• Skipping the sauce stir: Stir just before pouring so the cornflour is evenly distributed.
• Overcooking the chicken: Check the thickest strips and remove everything once the chicken is cooked through and the sauce has thickened.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan or on the griddle until piping hot, stirring so the sauce warms evenly.

Frequently asked questions