Chicken Veggie Stir-Fry (Print Version)
# Ingredients:
01 -
1 tablespoon garlic, minced.
02 -
2 cups cooked rotisserie chicken, shredded.
03 -
2 teaspoons Sriracha, optional for spice.
04 -
4 tablespoons regular soy sauce (not reduced sodium).
05 -
2 teaspoons cornstarch for thickening.
06 -
3 tablespoons toasted sesame oil, split into portions.
07 -
1/2 of a large yellow onion, sliced thinly.
08 -
2 teaspoons ginger paste, or finely grated ginger.
09 -
1 tablespoon brown sugar, lightly packed.
10 -
20 ounces of frozen sugar snap peas stir-fry blend.
# Instructions:
01 -
Heat 1 tablespoon sesame oil in a large pan or wok over medium to high heat.
02 -
Cook frozen veggies for 6-7 minutes after adding the onion and stir. Toss in the minced garlic and ginger towards the end.
03 -
Combine soy sauce and cornstarch in a bowl, stirring until smooth. Add the Sriracha, brown sugar, and the rest of the sesame oil.
04 -
Pour the sauce over the chicken tossed into your pan. Stir until glossy and thick in about 2 minutes. Add extra seasoning if needed.
# Notes:
01 -
For speed, try using Dorot® garlic and ginger cubes.
02 -
Leave out the Sriracha if you want it milder.
03 -
Store leftovers in a sealed container. They last up to 3-4 days.