Step 1

Slice the chicken into 1/4 inch thick strips across the grain.

Step 2

Combine the water and soy sauce. Pour over the chicken breast, cover, and refrigerate for 20 minutes, stirring occasionally. By the end of the marinating time you want most of the liquid to be absorbed into the chicken.

Step 3

Add the oil and cornstarch to the chicken mixture and stir until everything is evenly combined. Let sit another 15-20 minutes, covered in the fridge.

Step 4

Preheat your Blackstone on high heat. Put down a thin layer of oil. Pre-cook your chicken in a single layer for about 20 seconds. Flip and cook the other side for an additional 20 seconds. It is okay if it isn't fully cooked at this point. Remove from the griddle into a clean bowl.

Step 5

Scrape any bits off of the griddle and lay down some fresh oil and let it preheat again.

Step 6

While the griddle is heating again, combine all of your stir-fry sauce ingredients in a bowl and whisk together.

Step 7

Place the pea pods and chicken back on the preheated griddle and stir fry, stirring constantly with a large spatula, for 2 minutes. Pour the sauce over the chicken and pea pods and stir, coating all of the food, until the sauce has thickened and the chicken is cooked through.

Step 8

Remove from the griddle and serve with rice and a sprinkle of sesame seeds.