Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons, toasted sesame oil, (separated)
  • 1/2 large yellow onion, (thinly sliced)
  • 20 ounces sugar snap pea stir-fry vegetables
  • 1 tablespoon minced garlic (Note 1)
  • 2 teaspoon ginger paste
  • 2 cups rotisserie chicken
  • 2 teaspoons cornstarch
  • 4 tablespoons soy sauce (regular (not lite))
  • 2 teaspoons sriracha sauce (Note 2)
  • 1 tablespoon light brown sugar
  • Optional: toasted sesame seeds, green onions, cooked basmati rice (Note 3)

Instruction

  • VEGGIES: Add 1 tablespoon sesame oil to a large wok or skillet over medium-high heat. Once hot, add in the sliced onion. Saute for 2 minutes and then add in the entire bag of frozen stir-fry veggies. Follow directions to stir-fry, about 6-7 minutes, depending on the package. At about 6 minutes, add in the garlic and ginger.
  • SAUCE: Meanwhile, in a small bowl, whisk together cornstarch and soy sauce with a fork until smooth. Once smooth, add sriracha, light brown sugar, and remaining 2 tablespoons sesame oil. Whisk.
  • ADD CHICKEN: Once veggies are crisp-tender (not soggy), add in the chicken and pour over the sauce. Toss, over medium-high heat until sauce becomes thick and glossy and coats everything, and chicken is warmed through, about 2 minutes. Taste, adjust for seasonings adding salt if needed or more sriracha if desired. Remove and, if desired, garnish with green onions and toasted sesame seeds. Serve over rice if desired (Note 3)