Chicken Stir-Fry (Print Version)
# Ingredients:
01 -
3 tablespoons toasted sesame oil, divided.
02 -
1/2 large yellow onion, thinly sliced.
03 -
20 ounces sugar snap pea stir-fry vegetables.
04 -
1 tablespoon minced garlic.
05 -
2 teaspoons ginger paste.
06 -
2 cups rotisserie chicken.
07 -
2 teaspoons cornstarch.
08 -
4 tablespoons soy sauce (regular, not lite).
09 -
2 teaspoons Sriracha sauce.
10 -
1 tablespoon light brown sugar.
# Instructions:
01 -
Add 1 tablespoon sesame oil to a large wok or pan over medium-high heat.
02 -
Add sliced onion and sauté for 2 minutes. Add frozen stir-fry veggies and cook 6-7 minutes. Add garlic and ginger when vegetables are almost done.
03 -
Whisk together cornstarch and soy sauce until smooth. Add Sriracha, light brown sugar, and remaining 2 tablespoons sesame oil.
04 -
Add chicken and pour sauce over. Toss until sauce thickens and becomes glossy, about 2 minutes. Adjust seasonings to taste.
# Notes:
01 -
Can use Dorot® garlic and ginger cubes for quicker prep.
02 -
Sriracha can be reduced or omitted for less heat.
03 -
Leftovers keep in airtight container for 3-4 days.