If you’re like me and always on the hunt for an easy weeknight meal that doesn’t skimp on flavor, this Sweet and Spicy Chicken Stir Fry is one to keep on repeat.

It’s bold, fast, and better than takeout—and it all comes together on the Blackstone griddle, which gives everything that extra boost of smoky sear you can’t get from a stovetop.

We took juicy chicken thighs and seasoned them with our favorite Out Grilling SPG blend, then hit them with a combo of maple syrup and hot sauce for that perfect balance of sweet heat. Toss in a bag of fresh stir fry veggies and you’ve got a quick, flavor-packed dinner that hits all the marks.

Why You’ll Love This Recipe

Fast and full of flavor – This recipe cooks up in under 30 minutes with bold layers of sweet, smoky and spicy.
Perfect for the Blackstone – The flat-top griddle gets the veggies crisp-tender and the chicken perfectly caramelized.
Better than takeout – Made with real ingredients, fewer preservatives and way more flavor at home.

Ingredients for Chicken Stir Fry

Chicken thighs, chicken breast or chicken tenders
Olive oil
Out Grilling SPG Seasoning or favorite seasoning salt
Maple syrup
Hot sauce
Minced garlic
Smoked paprika
Stir fry vegetables – fresh or frozen: red bell pepper, snow peas, broccoli florets, carrots, water chestnuts
Beef tallow or olive oil for the griddle
Cilantro – or green onions, sesame seeds, optional for garnish

How to Make Sweet and Spicy Chicken Stir Fry

Prep the chicken and vegetables:
Slice chicken thighs into bite-sized pieces and toss with olive oil and Out Grilling SPG Seasoning. Drizzle vegetables with olive oil and season with remaining SPG.

Mix the sauce:
In a small pan, combine maple syrup, hot sauce, minced garlic and smoked paprika. Cook over medium-high heat, whisking occasionally. Bring to a low boil, cook 1-2 minutes. Remove from heat and set aside.

Cooking chicken and stir fry vegetables on blackstone griddle.

Heat the griddle:
Preheat your Blackstone griddle over medium-high heat. Add beef tallow or olive oil and let it melt across the surface.

Cook the Chicken and Veggies:
Add chicken pieces in a single layer on one side and vegetables on the other. Cook, turning occasionally, until fully cooked.

Add the sauce:
Scoop chicken into the pan with sauce and toss to coat. Return chicken to the griddle, cooking for another 2–3 minutes until the sauce thickens and coats the stir fry.

Garnish and serve:
Remove from heat, garnish with fresh chopped cilantro if desired and serve hot. Drizzle with remaining sauce if desired.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheating: Reheat on a skillet or griddle over medium heat until warmed through. Microwave works too but you’ll lose some texture.
Variations:
- Swap chicken thighs for chicken tenders. Try it with shrimp!
- Add noodles or cooked rice for a complete meal.
- Try honey instead of maple syrup for a different kind of sweetness in the spicy sauce.
Stove-Top: Cook on a griddle pan or wok on the stovetop if you don’t have a Blackstone.

Fire Up the Griddle and Try It Tonight

This Sweet and Spicy Chicken Stir Fry brings the heat and the sweet in one fast, griddle-friendly dish. It’s easy to customize, loaded with flavor and just plain fun to make on the Blackstone. Add this one to your weeknight rotation or show it off at your next backyard get-together.

🔥 Give it a try and let us know how it turns out—your griddle is waiting.

Platter of chicken and vegetable stir fry.

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