Blackstone Chicken Lo Mein Recipe: Wok-Seared Noodles with Charred Veggies

This Blackstone adaptation of classic lo mein brings restaurant-quality results to your backyard. The high heat of the griddle creates perfectly charred vegetables and tender chicken with smoky depth.

What sets this method apart is the ability to cook everything in batches while maintaining precise control over each component. The noodles absorb the savory sauce without turning mushy, delivering the ideal texture.

You’ll achieve that signature wok-seared flavor with crisp-tender veggies and juicy chicken pieces, all coated in a rich, umami-packed sauce. The griddle’s even heat distribution ensures consistent results every time.

The entire dish comes together in 30 minutes, making it a weeknight-friendly option that doesn’t sacrifice authenticity. This technique proves outdoor cooking can master Asian takeout favorites.

Ingredients for Blackstone Chicken Lo Mein

High-heat griddle cooking transforms these fresh ingredients into restaurant-quality lo mein with smoky depth.

The chicken must be boneless, skinless breast for consistent cooking on the griddle. Costco has excellent pre-cut strips, or slice your own against the grain for tenderness. For noodles, fresh lo mein absorbs sauce best—find them in the refrigerated section at Asian markets. The bell peppers should be firm and vibrant red for optimal charring (green ones work but lack sweetness).

No oyster sauce? Vegan oyster sauce or hoisin works as a substitute. Swap red bell peppers with snap peas or cabbage for variety. If using dried noodles, cook them al dente first. Dark soy sauce is non-negotiable for that deep color, but in a pinch regular soy plus molasses mimics it. Always use fresh ginger and garlic—jarred lacks the punch.

Cooked chicken stays fresh for 3-4 days in the fridge, but the noodles are best day-of. The sauce can be prepped ahead and stored for 1 week refrigerated. Leftovers reheat well with a splash of water to revive the noodles (don’t microwave dry).

Step-by-Step Instructions for Blackstone Chicken Lo Mein

Master the technique for perfectly charred vegetables and tender chicken with these precise steps.

Step 1: Prepare the Chicken and Marinade

Cut the 1.5 lb Boneless Skinless Chicken Breast into thin strips, about ¼-inch thick for even cooking. In a bowl, combine the chicken with 1 tbsp Cornstarch, 1 tbsp Soy Sauce, and 1 tbsp Sesame Oil. Mix until the chicken is fully coated and the cornstarch begins to thicken the mixture.

Let the chicken marinate for 10-15 minutes while you prep the remaining ingredients. This step ensures the chicken stays tender and absorbs the flavors of the sauce. The cornstarch will also create a light crust that helps the chicken hold up to the high heat of the griddle.

Step 2: Cook Chicken and Vegetables on the Griddle

Heat your Blackstone griddle over medium-high heat and add 0.25 cup Neutral Cooking Oil. Once the oil shimmers, spread the marinated chicken in a single layer. Cook for 4-5 minutes until golden brown and cooked through, stirring occasionally to ensure even cooking.

Push the chicken to one side of the griddle and add the 2 whole Red Bell Pepper (thinly sliced), 2 whole Carrots (julienned), and 2 cups Broccoli Crowns. Cook for 3-4 minutes until the vegetables are tender-crisp with charred edges. The high heat of the griddle will give them that signature wok-seared flavor.

Step 3: Create the Lo Mein Sauce

In a small bowl, whisk together the remaining soy sauce (0.5 cup minus the 1 tbsp used earlier), 1 tbsp Dark Soy Sauce, 2 tbsp Oyster Sauce, 1 tbsp Rice Vinegar, and 1 tsp Granulated Sugar. This balanced sauce will bring all the flavors together.

Pour the sauce mixture over the chicken and vegetables on the griddle. Add the 12 oz Fresh Lo Mein Noodles and toss everything together using tongs. Cook for an additional 2 minutes, stirring constantly, until the noodles are heated through and coated in the sauce.

Step 4: Finish with Aromatics and Garnish

Push all the ingredients to one side of the griddle and add the 4 cloves Garlic Cloves (minced) and 1 tbsp Fresh Ginger Root (grated or minced). Cook for 30-60 seconds until fragrant, then mix everything together. The garlic and ginger will infuse the dish with aromatic depth.

Remove from heat and garnish with the 4 whole Green Onions (sliced, whites and greens separated). Serve immediately while hot, ensuring every bite is packed with charred, savory goodness. The green onions add a fresh contrast to the rich, umami-filled dish.

Storing and Reheating Leftovers

Refrigerator Storage

Let your lo mein cool for no more than 2 hours before transferring to airtight containers. I use glass containers to keep the noodles from absorbing fridge odors. Store at 40°F or below for up to 3-4 days. The flavors meld beautifully overnight. ❄️

Freezer Storage

For longer storage, freeze in quart-size freezer bags with excess air removed. The dish freezes well for up to 2 months without texture loss. Leave 1 inch headspace for expansion. I label with the date to track freshness.

Stovetop Reheating

My preferred method: heat in a non-stick skillet over medium heat with 2 tbsp water to prevent sticking. Stir frequently for 3-4 minutes until hot. This revives the noodles’ texture better than microwaving. 🔥

Microwave Reheating

Place portions in a microwave-safe dish and cover with a damp paper towel. Heat at 70% power for 2 minutes, stir, then continue in 30-second bursts until reaching 165°F. Add a splash of water if needed.

Frequently Asked Questions